Why might a light infusion in neutral alcohol be superior to boiling for a health-focused sloe tincture?
Answer
Excessive heat can degrade some sensitive compounds
When the goal of processing sloes is maximizing the concentration of extractable beneficial compounds, such as polyphenols, the method of preparation is crucial. A light infusion using a neutral, food-grade alcohol might be chemically superior to prolonged boiling, such as that required for making jam or chutney. This superiority stems from the fact that excessive heat generated during boiling can cause the degradation or loss of some of the more sensitive bioactive compounds present in the fruit, thus altering the potential health profile of the final product.
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