Effect of the concentration of soluble solids of cabuya mead (Furcraea andina) on sensorial characteristics of drink distilled white tequila

Abstract

To determine the effect of soluble solids concentration of cabuya (Furcraea Andean) on sensory characteristics of white tequila distilled beverage type, an experimental investigation was raised increasing stimulus, with the population of mature plants (F. andean) that grew wild in the province of Otuzco. We evaluated three soluble solids concentrations (15 º, 20 º and 25º Bx).

At each stage of the process behavior was controlled pH, Brix and reducing sugars during fermentation time and the alcohol content of each distillate and sensory characteristics to determine which has the most marked resemblance to white tequila business. Sensory analysis was performed by 2 tests: the triangle, by 10 judges and the results showed that concentrations of 15 and 20°Bx not differ statistically with the pattern compared (tequila white) and a second test with 2 tasters specialists in spirits, who characterized every tequila distilled including white, who conclude that there is a great similarity between the characteristics of white tequila and distilled at 20°Bx of mead. It is determined that the effect of subjecting the cabuya Mead at a concentration of 20°Bx provide a tequila drink distilled white rate.