beverages Article Chemical Characterization of Craft Filuferru Spirit from Sardinia, Italy Ilaria Langasco 1 ID , Marco Caredda 2, Gavino Sanna 1,* ID , Angelo Panzanelli 1, Maria Itria Pilo 1, Nadia Spano 1, Giacomo Petretto 3 and Pietro Paolo Urgeghe 3 ID 1 Department of Chemistry and Pharmacy, Sassari University, via Vienna 2, 07100 Sassari, Italy;
[email protected] (I.L);
[email protected] (A.P.);
[email protected] (M.I.P.);
[email protected] (N.S.) 2 Department for the Reseach on the Animal Production, Agris Sardegna, Loc. Bonassai, S.S. 291, Sassari–Fertilia, Km. 18,600, 07100 Sassari, Italy;
[email protected] 3 Department of Agriculture, Sassari University, Viale Italia 39, 07100 Sassari, Italy;
[email protected] (G.P.);
[email protected] (P.P.U.) * Correspondence:
[email protected]; Tel.: +39-079-229500; Fax: +39-079-0971-388 Received: 15 July 2018; Accepted: 16 August 2018; Published: 20 August 2018 Abstract: Traditional Filuferru is an ancient spirit from Sardinia, Italy, which is usually obtained from the distillation of wine or grape marc. In this contribution, the results of the first chemical characterization of a wide number of crafts Filuferru samples has been accomplished in terms of an evaluation of the alcoholic strength, qualitative and quantitative gas-chromatography–mass spectrometry (GC-MS) analysis of the volatile composition of the distillate, and its trace element composition by means an inductively coupled plasma–mass spectrometry (ICP-MS) method. Both instrumental methods have been validated and applied on 21 craft samples of Filuferru, whereas one sample of commercial distillate has been analyzed for comparison purposes.