Elaboration of Aged Liquor with National Cocoa Almonds (Theobroma cacao L.) residual from the export classification

The objective of this research was to evaluate the effect of the maceration of national cocoa almond residues in rectified ethyl alcohol to obtain old liquor. The cocoa was used roasted and unroasted, and, in different concentrations, added to the 96.19 °GL rectified ethyl alcohol contained in glass...

• Үндсэн зохиолч: Fernández Escobar, Ángel Oliverio (author)
• Бусад зохиолчид: Hidalgo Trejo, Guadalupe Cecibel (author), Vélez Reyna, Valery Rashel (author), Villegas Soto, Nelson Ramiro (author), Marcía Fuentes, Jhunior Abrahan (author)
• Формат: article
• Хэл сонгох: spa
• Хэвлэсэн: 2021
• Нөхцлүүд: cacao tostado; polifenoles; alcohol etílico; congenéricos; roasted cocoa; polyphenols; ethyl alcohol; congenerics
• Онлайн хандалт: https://revistas.uteq.edu.ec/index.php/ingenio/article/view/414