Desarrollo de una bebida espirituosa de naranjilla (solanum quitoense) para su aplicación en seis cocteles de autor

The limited visibility and awareness of naranjilla liqueur in today's cocktail industry is due to factors such as its limited availability in the market and lack of adequate promotion. This integrative project focuses on the development of an naranjilla spirit and its application in six signature cocktails, with the aim of highlighting the properties and versatility of this liqueur in mixology. The general objective was to create an innovative proposal for the gastrono m i c market, taking advantage of the distinctive characteristics of naranjilla. The specific objectiv e s included: to investigate distillation and maceration techniques that optimize the sensory attributes of naranjilla, to survey potential consumers to evaluate their perception and acceptance, and to develop and validate six signature cocktails using naranjilla spirit. The methodology employed combined experimental research, including sensory testing to valida t e the final producto. The expected results included the creation of an naranjilla liqueur with a unique sensory profile and its successful integration into cocktails through innovative cocktai ls . This project aims not only to diversify the supply in the beverage sector, but also to revalue a local product with significant economic and cultural potential. As a main conclusion, the project sought to promote innovation in cocktails, contributing to the recognition of naranji l l a as a key ingredient in mixology and fostering its appreciation both nationally and internationally.

• Päätekijä: Cevallos Vallejos, Alexis Geovany (author)
• Aineistotyyppi: bachelorThesis
• Julkaistu: 2024
• Aiheet: naranjilla liqueur, innovative cocktails, mixology
• Linkit: https://repositorio.puce.edu.ec/handle/123456789/44627