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...

• 主要作者: Fernández Escobar, Ángel Oliverio (author)
• 其他作者: Hidalgo Trejo, Guadalupe Cecibel (author), Vélez Reyna, Valery Rashel (author), Villegas Soto, Nelson Ramiro (author), Marcía Fuentes, Jhunior Abrahan (author)
• 格式: article
• 語言: spa
• 出版: 2021
• 主題: cacao tostado; polifenoles; alcohol etílico; congenéricos; roasted cocoa; polyphenols; ethyl alcohol; congenerics
• 在線閱讀: https://revistas.uteq.edu.ec/index.php/ingenio/article/view/414