Evaluation of A Raman Spectroscopic Method for the Determination of Alcohol Content in Greek Spirit Tsipouro

Christos Pappas¹, Marianthi Basalekou², Elina Konstantinou^{1, 2}, Niki Proxenia², Stamatina Kallithraka², Yorgos Kotseridis² and Petros A. Taranilis^1*

¹Laboratory of Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece

²Laboratory of Enology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece.

Corresponding Author Email: ptara@aua.gr

A Raman spectroscopic method and the conventional distillation method for the determination of alcohol content % (v/v) in Greek spirit Tsipouro used. A univariate calibration model was constructed employing the band area at 880 cm^-1 of standard ethanol solutions. The concentrations of 46 samples were then measured using the calibration model and the results were compared with those obtained using the conventional analysis employing a distillation step. Alcohol content in Greek spirit Tsipouro measured with the conventional method ranged from 35.1 to 71.2 % (v/v). The determination coefficient (R²) value was 0.9997 while the corresponding values of the relative errors ranged between – 13.1 -1.0 %. According to the proposed method the alcohol concentration in Greek spirit Tsipouro ranged from 27.7 to 68.2 % (v/v). The proposed method is simple, rapid, economical and does not require any sample pre-treatment steps. It could be a starting point for the design of more specific models according to the requirements of the spirit industry.

Greek spirit; Tsipouro; ethanol; Raman spectroscopy; quantitative analysis

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