Efecto de la hoja de mandarina (Citrus reticulada L.) proveniente de tres pisos altitudinales en el redestilado del aguardiente de caña de zúcar

In this work, the incidence of the concentration of tangerine leaves (Citrus reticulate L.) from three locations was evaluated to obtain an aniseed alcoholic drink of violet blue color that shows similar characteristics to the commercial drink Blue Bird, from the redistillation of Sugarcane brandy to assess sensory characteristics, methanol content, and spectrophotometry. This research was carried out in the laboratories of the La María Campus. The brandy used as the main raw material was produced in the Pangua Cantón (El Corazón), while the mandarin leaves (crosslinked Citrus L.) used in different concentrations determined in percentage (w / v) were obtained from crops according to the height msnm : El Corazón (1463 masl), Moraspungo (420 masl) located in the Province of Cotopaxi and Quevedo (74 masl) in the Province of Los Ríos. Analyzed the methodology of the alcoholic beverage process, 27 treatments were obtained, in which absorbance levels, organoleptic characteristics such as color, smell, taste, impression of the drink were measured, being the color its main parameter where it is reported that there is a difference significant since they show perceptibility of blue nuances except for the treatments in the town of Quevedo, presenting crystalline perceptibility, where the best was T4 (a1b2) of El Corazón with 0.60% of mandarin leaves, it was compared with the commercial sample Bird Blue, obtaining absorbance of 0.899 and the best absorbance treatment of 1,968 at the same wavelength of 353 nm. The chemical analysis presented the following means: Methanol 2.02 (mg / 100 cm3), based on this study and taking into account standard 370,2015, it can be said that alcoholic beverages produced at the laboratory level meet the parameters. Keywords: Distillation, Spirits, Absorbance, Gas chromatography, Tints.

• Автор: Ormaza Manotoa, Roque Andrés (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2019
• Предмети: Destilación; Bebida espirituosa; Absorbancia; Cromatografía de gases; Matices.
• Онлайн доступ: http://repositorio.uteq.edu.ec/handle/43000/3811