Efeito da aromatização com casca de limão na qualidade sensorial de bebida alcoólica bidestilada

Abstract

This study aimed to produce bi-distilled alcoholic beverages and flavored with lemon peel varieties and perform a physical and chemical between the two treatments with the varieties of fruits comparative analysis of sensory quality. The non-aged cachaça organic used in the experiment was acquired by the company Alembic Cambeba, located in the city of Alexânia - GO. The Taiti lemons and Lima de Bico used for flavoring of bi-distilled cachaças were obtained at a local market in the city of Goiânia-GO. For the production of bi-distilled alcoholic beverage flavored used a copper still with capacity 12 liters 8 liters of the mixture of organic liquor and water in the ratio 2:6 plus 80 g dry weight of the bark for each lemons repetition, totaling three each treatment, controlling the temperature during the bi-distillation at 75 ° C. The treatments were: bi-distilled rum flavor without (control); bi-distilled liquor flavored with lemon zest Taiti (Treatment 1); and bi-distilled alcoholic beverage with lemon zest Lima de Bico (Treatment 2). Each treatment was performed in 3 replications. The physico-chemical analysis revealed no significant difference between the control and the treatments with lemon, with the exception of volatile acidity. Thus, the use of lemon peel for flavoring alcoholic beverages is an alternative to the use of this by-product as well as lemon to produce a new type of alcoholic beverage.