Facultad de Ciencias Básicas

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Obtención y caracterización de un licor artesanal, de maracuyá, hierbabuena y canela
(Universidad Santiago de Cali, 2022) Perdomo López, Paola; Andrade Duque, Luis Alejandro; Ramírez Navas, Juan Sebastián (Director)
The objective of this research is the obtaining and physicochemical characterization of an artesanal liqueur of passion fruit, mint and cinnamon. To encourage the use of this fruit with multiple benefits. Was carried out in three stages. The firts consisted in the formulation of obtaining the liquor by extracting the pilp of the Passionflower edulis, forming the must in two different fermenters, one with passion fruit-mint content anda the other winth passion fruit-cinnamon, fermented for 25 days, later clarified wiht bentonite. 0.75% and unflavored gelatin for the finishes. In the physicochemical characterization was carried out, thus obtaining semi-dry Young liquors with an alcohol contento of 11.42 % for passion fruit-mint, 11.29 % passion fruit-cinnamon, confirming the parameters requiered by NTC 708. In the third stage, a hedonic test was developed with 72 untrained panelists determined the level ok liking compared to a comercial passion fruit liqueur, achieving 35 % acceptance of the passion fruit-peppermint liquor 21 % compared to the commercial liquor. It was also observed that the passion fruit-peppermint liquor presented a greater difference in global flavor and sweet taste in the Wilcoxon and Friedman test.