Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 953: The Development and Characterization of a Novel Prickly Pear–Grape Distilled Spirit
Foods doi: 10.3390/foods15050953
Authors:
Artemis P. Louppis
Michalis S. Constantinou
Ioanna S. Kosma
Anastasia V. Badeka
Michael G. Kontominas

A novel distilled alcoholic beverage was produced by fermenting yellow and red prickly pear (Opuntia ficus-indica) fruits with two Cypriot grape varieties (Mavro and Xynisteri), followed by traditional distillation. Two spirit variants (45% and 59% v/v alcohol) were prepared and assessed for physicochemical properties, antioxidant capacity, methanol, phenolic and flavonoid content, mineral composition, volatile profile, and sensory characteristics. Both spirits exhibited a pH of 3.83, total titratable acidity of 0.113% (expressed as citric acid), and methanol content between 0.38–1.85 g/hL of 100% v/v alcohol. Prickly pear addition enhanced the bioactive composition, with the yellow variant showing the highest flavonoid content (5.56 mg/L quercetin) compared to control zivania. Antioxidant activity (FRAP assay) ranged from 1.00 to 1.49 mg FeSO4/L. Mineral analysis revealed elevated manganese, cobalt, and nickel in yellow (59% v/v) spirits, while red variants contained higher aluminum, platinum and magnesium. Volatile profiling showed increased ester and alcohol levels in 59% v/v beverages, with yellow spirits enriched in fruity esters (e.g., ethyl acetate). Sensory testing confirmed a greater consumer preference for prickly pear beverages, particularly yellow (59% v/v), which achieved a score of 9.7/10 for overall acceptability. These findings highlight the potential of prickly pear to contribute to the chemical composition and sensory complexity of grape-based distilled spirits.