Production process and characterization of the traditional Greek fruit distillate “Koumaro” by aromatic and mineral composition

Since great variations in composition were observed, a better standardization process is required to achieve better control of the levels of the above compounds as well as the ethanol concentration, which was found to vary in many distillates. Areas where better quality control should be applied are the quality of the fruit, the fermentation and storage process, the distillation and the good condition of the equipment.