Physicochemical, microbiological and sensory characterization of liquor obtained from atemoya fruit (Annona cherimola×Annona squamosa)

Abstract

In this study the physicochemical, microbiological and sensorial characterization of the liquor obtained from atemoya fruit. The fermented beverage was made using fruit pulp (5 %), water (78 %), acidulant (citric acid 0.04 %), pH regulator (diammonium phosphate 0.04%), sugar (15%) and yeast (Saccharomyces cerevisiae 1.92 %). The process of obtaining the liquor included a stage of selection, cleaning and disinfection of the fruit, characterization of the pulp, pulping, mixing, fermentation, filtration, clarification and packaging. The obtained results evidenced a good sensory acceptance in relation to the texture, color, flavor and smell. A pH of 3.78, volatile acidity of 0.08 %, density of 1.10 g / mL, reducing sugars of 10.56 %, alcohol grade of  9.77 ° GL, percentage of 67 ppm methanol, E. coli absent, 90 CFU / mL aerobic mesophiles count, and 50 UFC / mL yeast and fungal counts. Given the above, it is concluded that the liquor obtained is a physicochemical, microbiological and sensorial stable drink, because it meets the quality requirements of Colombian Technical Standard 708 of 2000, established for fruit wines.