Obtención de una bebida alcohólica a partir del cerezo (Prunus Avium) y su aplicación en mixiología en la ESPOCH 2013

Abstract

The cherry tree is considered a suitable choice for processing fruit for its organoleptic characteristics, the same that meet the industry specifications. This research aimed at the elaboration of an alcoholic beverage from cherry (Prunus Avium) and its application in mixology, the same which was developed at the ESPOCH. By Means of Good Manufacturing Practices proceeded to develop the product, from the reception of raw materials to the obtaining results, results through the physico-chemical analyzes, Brix and pH. It was determined that at the stage of fermentation and racking ideas the experimental responses were bromatological analysis and found that they are fit for consumption. Sensory tests were applied using a taste sheet in the presence of 30 people semi trained students and faculty of the School of Gastronomy, the acceptability level was determined by a hedonic scale of 5 points. Drink more acceptability was made with wine yeast CE-2187 it acquired the highest percentages in all stages analyzed. Finally proceeded to the respective dosage for the preparation of cocktails, the same that was given to taste, obtaining a high level of acceptability for their organoleptic properties.