Resumo

LOYOLA LOPEZ, Nelson Eduardo; URRA LEIVA, Viviana  e  ACUNA CARRASCO, Carlos. Development of a distilled-like alcoholic drink from blueberry (Vaccinium corymbosum) cv. Brigitta, and sensory analysis. Acta Agron. [online]. 2016, vol.65, n.1, pp.1-8. ISSN 0120-2812.  https://doi.org/10.15446/acag.v65n1.43862.

The present study aimed to develop a distilled-like alcoholic beverage using blueberry from the Brigitta cultivar, either juice, skin or the mixture of both components according to the Law of alcohols Nº 18.455 from Chile, testing the alcoholic grade and sensory attributes such as; flavour, color, aroma and acceptability. The development consisted of two parts. Firstly, an alcoholic fermentation, and secondly, the distillation of the beverage. Before bottling and labelling, the final product was filtrated. Determinations such as; alcoholic fermentation, temperature, density and soluble solids were performed. Resulting values were subjected to analysis of variance and multiple comparison Tukey tests. It is feasible to obtain a distilled alcoholic beverage from frozen blueberries. Sensory attributes better identified for T₁: Blueberry juice fermentation, by panelists, were flavour and color. However, liquors from the treatment T₃: fermentation blueberry skin, were identified by panelists as having a better aroma

Palavras-chave : Blueberry; alcoholic fermentation; distillation; alcoholic beverage.

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