Frequently asked questions about Ratafia Liqueur (part II) Updated October 2019
(FAQs #1 to #11 please visit the following post Frequently Asked Questions about the Ratafia Liqueur (part One) )
12. What About the water contain when using fresh botanicals?
13. What about substances causing allergies?
14. What about water used in the preparation of the Ratafia Liqueur?
15. Una Ratafia Només es pot edulcorar amb sucre?
16. Has Stevia been approved as an ingredient for Ratafia Liqueur?
17. Has any ingredient maximum level of using or restrictions?
18. Is The alcoholic strenght of a Ratafia a real preserver?
12. What About the water contain when using fresh botanicals?
Please notice that water represents approx. 85% of the total weight of a not dried ingredient (i.e. green walnuts). Alcoholic strength of the maceration could be affected and diluted, mainly when working with high solid ingredients / liquid rate.
13.What about substances causing allergies?
Some ingredients commonly used in a Ratafia liqueur are potentially allergenic, basically the called “tree nuts”.
Ratafia Liqueur is always elaborated with Walnuts (Juglans regia), and some recipes almonds and hazelnuts too. According Regulation no 1169/2011 (art. 21) such allergenic ingredients should be declared on the label.
Please notice that this info is intended as a guide only.
Fig 1. Detail of a Ratafia Liqueur label as an example. “Contains tree nuts” declared. Pep Escudero 2019
14. What about water used in the preparation of the Ratafia Liqueur?
Only potable water should be used to prepare the Ratafia Liqueur. According EU Regulation 110/2008 (Annex I (6) “addition of water”): water on the quality for human consumption. Note: Since RE 110/2008 has been repealed by RE 2019/787. According Article 2 of this new Regulation “Definition of and requirements for spirit drink” (f): if water, which may be distilled, demineralised, permuted or softened, has been added in its production:
(i) the quality of that water complies with Council Directive 98/83/EC and Directive 2009/54/EC.
(ii) the alcoholic strength of the spirit drink, after the addition of the water, still complies with the minimum alcoholic strength by volume
Both in Catalonia and Spain, tap water is always potable when following Real Decreto 140/2003 “quality of water intended for human consumption law”.
This water may be distilled, demineralized, permuted or softened.
Bottled natural mineral waters and spring waters are a good option for amateur/homemade producers.
Please avoid spring/well waters or water from any source if not controlled by the public sanitary authorities.
Fig 2. EU Regulation 110/2008. Annex I (6). Note (from April 2019): Have a look at new EU Regulation 2019/787. Article 2 (f).
15. Can others sweeteners than sucrose be used when preparing the Ratafia Liqueur?
Yes it is. Ratafia is normally sweetened using sucrose (regular sugar) as an ingredient. However several ingredients are available for sweetening purposes in the preparation of spirit drinks: EU Regulation 110/2008 (Annex I (3): “sweetening”) such as: dextrose, fructose, glucose syrup, concentrated grape must, burned sugar, honey, carob sugar, etc..
Fig 3. EU Regulation 110/2008. Annex I (3) “sweeting of spirit drinks”. Pep Escudero 2019
Sweetness value varies from one sweetener to other, i.e. fructose is sweeter than sucrose or dextrose. Colour, aroma or taste of the final product can vary too.
Please have a look to the post “syrup for the Ratafia: How to prepare” (in Catalan Language only) El xarop de la Ratafia: Càlculs. (juny 2016)
Notice that only sucrose (regular sugar) can be used when preparing Ratafia Liqueur according the Regulation of the Geographical Indication Ratafia Catalana La IGP Ratafia Catalana (juny2018)
Fig 4. Table of Physical properties of fructose, glucose & sucrose. Ext from J. S. White, White Technical Research, Argenta, IL, USA.
16. Has stevia been approved as an ingredient for Ratafia Liqueur?
No it has not. Actually only steviol glycosides (E-960) are approved by the EU as a sweetener but not the Stevia plant. This sweetener has up to 200-300 times the sweetness of sucrose. EU Regulation no 1131/2011.
Note: RE No 110/2008 of “spirit drinks” will be repealed soon by a new EU Regulation, and maybe it will approve steviol glycosides in preparation of spirit drinks.
17. Has any ingredient maximum level of using or restrictions?
Yes, there are some substances used for flavouring purposes than only can be used in certain food. The maximum level presence in the final food is also regulated.
Ratafia liqueur recipes than use Wormwood or Artemisia sp (due to alpha-beta Thujones), wall germander Teucrium chamaedrys L (due to Teucrin A), Horse mints Mentha longifolia and Satureja sp (due to Pulegone). Some Ratafia also has bitter almond as an ingredient (affected substance the Hydrocyanic acid)
Note that wall germander and St. John’s wort (Hypericum perforatum) may only be used for the production of alcoholic beverages according the EU Regulation 1334/2088 Annex IV.
According to the EU Food labeling Regulation No 1169/2011 the statement ‘contains liquorice’ must be added when labeling for Beverages containing glycyrrhizinic acid or its ammonium salt due to the addition of the substance(s) as such or the liquorice plant Glycyrrhiza glabra at concentrations of ≥300 mg/L (ppm) in the case of beverages containing more than 1,2 % by volume of alcohol, that is for example a Ratafia Liqueur including liquorice as an ingredient.
Fig 5. Detail of the book “Medicinal plants of Penedès Region” López, M et Caralt,F. Edited by: Sta Margarida i els Monjos Municipal Council. 2017.
18. Is the alcoholic strenght of a Ratafia a preserver?
Yes it is. Nowadays, according EU regulation an indication of the date of minimum durability shall not be required for beverages containing ≥10% by volume of alcohol.
Alcoholic strength must be kept at least at 25% by volume or above during all the process of a Ratafia liqueur preparation.
During the traditional maceration process known as “sol i serena” (night & day), strong evaporation of ethanol can occurs on the liquid surface, and because of oxygen some molds and yeast could metabolized some sugars with gas (CO2) production.
Ratafia Liqueur contains between 22-29% ABV, enough to prevent the growth of harmful pathogens bacteria, i.e. Salmonella sp, Bacillus sp, Streptococcus sp, Listeria sp, etc
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© Of this post by Pep Escudero, May 2019. (updated October 2019 by Pep Escudero)
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