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Monday 14 August 2017

Development of blueberry liquor: influence of distillate, sweetener and fruit quantity

J Sci Food Agric. 2017 Jul 19. doi: 10.1002/jsfa.8559. [Epub ahead of print] . Caldeira I1,2, Lopes D3, Delgado T4, Canas S1,2, Anjos O3,4,5. Author information 1 Instituto Nacional de Investigação Agrária e Veterinária (INIAV) - Dois Portos, Quinta da Almoínha, 2565-191, Dois Portos, Portugal. 2 ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Pólo da Mitra, 7002-554, Évora, Portugal. 3 Instituto Politécnico de Castelo Branco, 6001-909, Castelo Branco, Portugal. 4 Centro de Biotecnologia de Plantas da Beira Interior, 6001-909, Castelo Branco, Portugal. 5 Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017, Lisboa, Portugal. Abstract BACKGROUND: In this work different formulations of blueberry liquor were tested and characterized based on their physicochemical 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 physicochemical 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 appreciate liquor was that prepared with wine spirit, sugar and lower dose of blueberry, and the less appreciated formulation was the one made with grape marc spirit, honey and lower quantity of blueberry. This article is protected by copyright. All rights reserved. KEYWORDS: Blueberry; Liquor; Physicochemical characterization; Product development; Sensory analysis PMID: 28722782 DOI: 10.1002/jsfa.8559