Preparation of a fermented drink using three varieties of lemon (Citrus limon)

Abstract

In the investigation of the elaboration of a fermented drink using three varieties of lemon (Citrus limon), the objective was to elaborate a fermented drink using: limoncello, Meyer lemon, criollo lemon and mandarin lemon and its incidence on the organoleptic characteristics, to determine the best treatment, a sensory evaluation was carried out, for which 15 semi-trained tasters were selected, who evaluated the attributes color, smell, flavor, appearance and acceptability, the likert scale from 1 to 5 was applied, where 1 is bad and 5 as excellent, the Statistical analysis determines the meyer lemon-based fermented drink as the best treatment, with a score of 3,5 for color, which corresponds to very good, smell, score of 3,7, equivalent to very good, appearance 3,8, which corresponds to very good. , acceptability 4,1 corresponding to very good and flavor with 4,2 equivalent to very good, the physical-chemical analysis carried out in the best treatment reports a total acidity of 0.364% expressed in % acetic acid; pH 2.79; alcoholic strength 6.4% v/v and soluble solids 10 °Brix, the microbiological analysis reports molds 30(e) UPM/g and yeasts with <10 UPL/g., analysis based on the INEN 374 2016-11 standard Alcoholic Beverages, Wines of Fruits, Requirements.