Elaboración de un licor crema artesanal de zapallo: innovación en sabores y aplicación de técnicas de maceración.

Abstract

Abstract: This research developed an artisanal pumpkin-based cream liqueur, applying three maceration techniques: cold, vacuum, and hot. The objective was to explore how these influence the sensory properties of the final product. Vodka was used as the base alcohol for its neutral flavor, allowing the sweet and aromatic notes of the pumpkin (Cucurbita maxima) to be highlighted. The formulation included half and half, milk, cinnamon, and cloves. The sensory analysis was conducted by a panel of experts and students, evaluating attributes such as aroma, flavor, texture, and color. The results indicated that liqueur C (hot maceration) presented greater balance in the mouth, while liqueur B (vacuum maceration) had better persistence, and liqueur A (cold maceration) stood out for its clarity. The proposal seeks to position itself as an innovative alternative in mixology, reviving a local ingredient and promoting its cultural and gastronomic value. In addition, technical and regulatory criteria were applied to ensure the quality of the final product, validating its artisanal and commercial viability.