Formulation of liquor produced with blueberries (Vaccinium corymbosum L.) Huacho2021

Abstract

Objective: To determine the appropriate formulation to produce liquor from blueberries (Vaccinium corymbosum L.) taking into account the dilution, amount of sugar and fermentation time. Materials and methods: Several batches of fermentation were used, for dilution 20%, 30% and 40% of water were used based on the weight of the blueberry pulp. For the appropriate amount of sugar, it is recommended to work with 21ºBrix so that the viniferous yeasts act optimally. In the investigation, the initial ºBrix of the blueberry ranged between 10,08º and 10,12º; which we take up to 21º Brix to be able to obtain up to 12,5% alcohol; An Excel program was used, which when entering initial parameters such as blueberry pulp mass, initial ºBrix, density, pH and acidity; the amount of sugar to add was obtained or the ratio that 1g of sugar raises 0.1ºBrix in 1 liter of water, wine or must. For the fermentation time, it was decided to obtain a blueberry liqueur, with approximately 12% or 12º of alcohol. Results: for the dilution, it was found that the adequate relation between the weight of the blueberry and the water is 20%, better color and aroma of the liquor were obtained. The amount of sugar to add, with an initial 10,08 ºBrix, resulted in 478g. The time required to obtain 12ºBrix, at a fermentation temperature of 24,3ºC, was 7 days. Conclusion: It has been possible to find the appropriate formulation to produce cranberry liqueur. For the dilution it was 20% for better color and aroma. For sugar, it was possible to find the amount to add to the cranberry juice to reach an initial 21ºBrix of the must. Seven (7) days of fermentation were used to obtain a liquor with 12% alcohol, as a minimum alcoholic content.