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  • Title: Alcohol and dilution water characteristics in distilled anis (ouzo).
    Author: Karapanagioti HK, Bekatorou A.
    Journal: J Agric Food Chem; 2014 May 28; 62(21):4932-7. PubMed ID: 24816147.
    Abstract:
    The authenticity of some mixed drinks such as vodka or rum was correlated to the conductivity of the dilution water. Authentic drinks demonstrated low conductivity, suggesting the use of treated water, whereas fraud drinks were mixed with regular tap water. The objective of the present study was to test if this criterion is valid for distilled anis, also known as ouzo. Several Greek distilled anis samples, mostly ouzo samples, were tested for different parameters including conductivity, pH, and percentage of different alcohol constituents. Because ouzo in Greece is commonly produced by small enterprises, no correlation between conductivity and the size of the producer was possible. Neither was it possible to correlate the price or high consumption with conductivity and, thus, prior water treatment. Alcohol quality in terms of undesirable constituents, such as methanol content, was good and comparable among samples. In ouzo, water is related to the producer quality goal for the final product and, thus, it is treated and used accordingly.
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