Two alcoholic sources in the preparation, chemical characterization and acceptability of artisanal dovialis liqueurs/Duas fontes alcoolicas no preparo, caracterizacao quimica e aceitabilidade de licores artesanais de dovialis

This study evaluated two alcoholic sources in the preparation, chemical characterization, and acceptability of homemade Kei apple liqueurs. Kei apple fruits were harvested from 4-year-old plants and immediately transported to the laboratory. The liqueur prepared with vodka + fruits without the epicarp was named LI; the liqueur prepared with sugarcane spirits fruits with the epicarp and sliced was named L2. The infusion or alcoholic maceration stage was then performed, mixing the fruits with the alcoholic liquid. After the preparation of the alcoholic extract, the chemical characterization of the final products was performedand after 60 days, the sensory analysis and acceptabilityof the product were conducted. The experimental design was entirely randomized, in a 2 * 2factorial scheme (two types of fruits x.two types of alcohol), containing three samples of liqueurs per replicate and six replicates per experimental plot. The liqueurs suited the parameters fixed by the Brazilian legislation for the chemical evaluation of these products. As for sensory analysis, LI had good acceptability from tasters, with apurchase intention by 71% of them. Key words: Dovyalis sp., alcoholic beverage, alcohol by volume, chemical parameters, sensory analysis. Objetivou-se com o presente trabalho avaliar duas fontes alcoolicas no preparo, caracterizagao quimica e aceitabilidade de licores artesanais de dovialis. Frutos de dovidlisforam colhidos de plantas de 4 anos e imediatamente transportados ao laboratorio. Chamouse de LI o licor que fora preparado com vodca + frutos sem epicarpo e L2 o licor preparado com aguardente de cana-de-agiicar + frutos com epicarpo efatiados. Na sequencia realizou-se a etapa de infusao ou maceragao alcoolica, misturando os frutos + liquido alcoolico. Apos o preparo do extrato alcoolico, foi realizada a caracterizagao quimica dos produtos finais e, apos 60 dias, a andlise sensorial e aceitagao do produto. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 2 * 2 (2 tipos de frutos x 2 tipos de alcool), contendo tres amostras de licores por repetigao e seis repetigoes por parcela experimental. Os licores se enquadraram nos pardmetros previstos pela legislagao brasileira na avaliagao quimica dos produtos. Quanto a andlise sensorial, houve boa aceitabilidade dos provadores do LI e intengao de compra de 71 % dos provadores. Palavras-chave: Dovyalis sp., bebida alcoolica, teor alcoolico, pardmetros quimicos, andlise sensorial.