Propuesta para la elaboración de un limoncello, utilizando aguardiente cantaclaro de la provincia de Loja

Abstract

Abstract: A proposal was presented for the production of a Limoncello, using brandy cantaclaro from the province of Loja, with the aim of creating an alcoholic beverage moderated based on lemon and brandy and to boost the production of both products in this part of the country. For this, the percentages of matter were determined raw material used for the production of the alcoholic beverage, a process that was duly documented from its initial production to the final result; same which was put to the consideration of a group of participants to know its appreciation through an acceptability test. Through the different tests proposed, it was possible to establish the ideal percentages of raw material for the production of Limoncello, which used Meyer type lemon (17.64%); syrup (47.05%) and 40% alcohol (35.29%). The result was a drink alcoholic Limoncello that was accepted after passing through an acceptability test, with certain conditions for its improvement. Finally, it was recommended that all Limoncello liquor production process is duly documented with the purpose of it being used for future proposals on this type of liquor.