| Title: | "Development of blueberry liquor: influence of distillate, sweetener and fruit quantity" |
| Author(s): | Caldeira I; Lopes D; Delgado T; Canas S; Anjos O; |
| Address: | "Instituto Nacional de Investigacao Agraria e Veterinaria (INIAV) - Dois Portos, Dois Portos, Portugal. ICAAM - Instituto de Ciencias Agrarias e Ambientais Mediterranicas, Universidade de Evora, Evora, Portugal. Instituto Politecnico de Castelo Branco, Castelo Branco, Portugal. Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal. Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| 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. (c) 2017 Society of Chemical Industry" |
| Keywords: | Adult Alcoholic Beverages/*analysis Blueberry Plants/*chemistry/microbiology Distillation Female Fermentation Food Handling/*methods Fruit/chemistry/microbiology Humans Male Middle Aged Sweetening Agents/analysis Taste Vitis/chemistry/microbiology Volatil; |
| Notes: | "MedlineCaldeira, Ilda Lopes, Daniel Delgado, Teresa Canas, Sara Anjos, Ofelia eng Evaluation Study England 2017/07/20 J Sci Food Agric. 2018 Feb; 98(3):1088-1094. doi: 10.1002/jsfa.8559. Epub 2017 Sep 1" |
