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Development of blueberry liquor: influence of distillate, sweetener and fruit quantity
Author(s) -
Caldeira Ilda,
Lopes Daniel,
Delgado Teresa,
Canas Sara,
Anjos Ofélia
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8559
Subject(s) - fusel alcohol , chemistry , sugar , food science , acetaldehyde , wine , distillation , sensory analysis , fermentation , chromatography , ethanol , organic chemistry
Abstract BACKGROUND In this work different formulations of blueberry liquor were tested and characterised based on their physico‐chemical and sensory characteristics. RESULTS Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined. Sensory tests were carried out with a trained panel. CONCLUSION The three factors studied significantly influenced the physico‐chemical features of the liquors, being the quantity of fruit the most discriminating factor, except for the volatile compounds which were mainly influenced by the distillate. As regards the sensory analysis, it was found that the most appreciated liquor was that prepared with wine spirit, sugar and a lower dose of blueberry, and the less appreciated formulation was the one made with grape marc spirit, honey and a lower quantity of blueberry. © 2017 Society of Chemical Industry