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The Development and Characterization of a Novel Prickly Pear-Grape Distilled Spirit
Artemis P Louppis1, Michalis S Constantinou1, Ioanna S Kosma1
1Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
Foods (Basel, Switzerland)
|March 14, 2026
Summary
This study explored a new distilled spirit made from prickly pear fruits and Cypriot grapes. The prickly pear addition enhanced bioactive compounds and consumer preference, especially for the yellow variant spirit.
Area of Science:
- Food Science and Technology
- Beverage Science
- Agricultural Chemistry
Background:
- Traditional grape-based spirits like zivania are popular in Cyprus.
- Prickly pear (Opuntia ficus-indica) is a fruit with potential bioactive properties.
- Exploring novel ingredients can enhance the quality and appeal of distilled beverages.
Purpose of the Study:
- To develop a novel distilled alcoholic beverage using prickly pear fruits and Cypriot grape varieties.
- To evaluate the physicochemical, bioactive, mineral, volatile, and sensory properties of the new spirit.
- To compare the characteristics of spirits made with yellow and red prickly pear variants.
Main Methods:
- Fermentation of prickly pear fruits (yellow and red) with Mavro and Xynisteri grape varieties.
- Traditional distillation to produce two spirit variants (45% and 59% v/v alcohol).
- Comprehensive analysis including physicochemical properties, antioxidant capacity, methanol, phenolics, flavonoids, minerals, volatiles, and sensory evaluation.
Main Results:
- Prickly pear addition improved bioactive composition, with yellow variants showing higher flavonoid content (5.56 mg/L quercetin).
- Antioxidant activity ranged from 1.00 to 1.49 mg FeSO4/L.
- Yellow (59% v/v) spirits had elevated manganese, cobalt, and nickel; red variants showed higher aluminum, platinum, and magnesium.
- Volatile profiling indicated increased esters and alcohols in 59% v/v spirits, with yellow variants rich in fruity esters like ethyl acetate.
- Sensory testing revealed a preference for prickly pear spirits, with yellow (59% v/v) achieving 9.7/10 for overall acceptability.
Conclusions:
- Prickly pear fruits can significantly enhance the chemical composition and sensory attributes of grape-based distilled spirits.
- The yellow prickly pear variant, particularly at 59% v/v alcohol, shows promising potential for creating a complex and preferred beverage.
- This novel approach offers opportunities for product innovation in the distilled spirits industry.
Keywords:
antioxidant activitydistilled beveragefermentationmineral contentprickly pearsensory attributesvolatilesMore Related Videos
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