Elaboración y aplicación en cocteleria, de alcohol obtenido a base del extracto de la cabuya (Agave americano)

Abstract

The purpose of the present investigation is elaborating alcohol from the american agave extract for using in cocktail, seeking on this way a new input for our country since doesn’t make this kind of alcohol. Within the employed methods were the extraction of 65 leaves of cabuya through a press (trapiche) obtaining 130 liters of cabuya leaf juice, then to ferment the alcohol along 4 days in wood casks, it was proceed to distill the ferment juice from which was obtained 30 liters of alcohol, once the alcohol passed the physical-chemical analysis; being the alcohol optimal for human consumption, it was proceed to use in elaborating a variety of cocktails that had an acceptability between the range from 56% to 84%, data got with students who found attending the subject of Oenology and Matching , it was made the standardization of the recipes of the different elaborated cocktails. The resultant outcomes of the exams were compared according to the norm-006-scfi-2005 Mexican norm, the alcohol fulfilled with the established rangers from the mentioned norm. It is concluded that was optimal, the obtaining alcohol, that accomplished the established norms to guarantee the safety for human consumption. Having a great acceptability in cocktails area giving new alternatives; being innovative the used product and that is found in big quantities in Ecuador