Utilización de la chirimoya (Annona Cherimola) en un tipo de bebida alcohólica bajo un proceso de maceración como alternativa en el área de mixiología, Riobamba 2014

Abstract

This research consisted in elaborating a type of alcoholic beverage out of custard apple under a maceration process which was developed in Riobamba using hard liquor plus fruit and sugar into two elaborations. Two formulas were used to prepare the liquor. The first one contains alcohol, fruit, sugar AFA (50-40-10). The second one consists of alcohol and fruit AF (50-50), which were pieces of custard apple. This elaboration went through a maceration process for about four months in a dark room at room temperature to obtain organoleptic characteristics that are typical of the fruit mixed with alcohol. This product was kept in glass bottles to avoid microbiological contamination. According to a bromatological and microbiological analysis, as well as an acceptance test, it was determined that the formula with best acceptance was alcohol, fruit and sugar AFA (50-40-10); including it among those with the highest parameters of degustation, determined by the Ecuadorian Technical Standard of Liquors NTE INEN 1837 1991. Therefore, a new product was included in the beverage world. Finally, as it is an acceptable liquor, it can be industrialized using modern equipment to improve the artisanal alcoholic beverage to boost the economy of small producers.