Utilización de la uva de monte (pourouma cecropiifolia) y su introducción en el área de mixiología de la escuela de Gastronomía. ESPOCH 2013

Abstract

This research was developed in PROVICENTRO, Chambo Cantón at the Chimborazo province, its propuse was the creation of a new drinking which called WILD-RAPE LIQUOR, using drinking alcohol which bring a neutral balance when combined with the wild-grape (pourouma cecropifolia), and it is allowable for its elaboration. To establish the ingredients in the developing of Wild- grape liquor there were favorable variations in proportions of pulp and alcohol; as well as the as the selection of the fruit to the right until a stable composition of 50% pulp and 50% drinking alcohol, on pilot scale test were perfomed and was monitor the drinking stability, homogeneity, observing the changes that occurred in the period of time, then the physical chemical analysis was performed where the formulation is chosen which present the best characteristic: physical, chemical, sensory and duration according to the Ecuadorian standards INEN 0370:94 alcoholic drinks, Aniseed, food industry requirements. The result of analysis shows a product with brown color, odor, taste and liquid appearance throughout the period of analysis which indicates that retain their organoleptic proportions, as well as compliance with those rules. This research is experimental design and aim to create and provide an exotic, novel and unique alcoholic drink. The sensory evaluation test showed that there is a host of 67% wild-grape liquor and 80% in cocktails, thus proving that the Will-grape liquor may represent a novel contribution and great potencial in the mixology and sustainable economic contribution.