Use of mead in classic cocktail techniques
DOI:
https://doi.org/10.59169/pentaciencias.v5i4.668Keywords:
mead, classic cocktail, caipiroska, mojito, micheladaAbstract
The Mead is characterized by being a drink of European countries predecessor of beer and wine. The fermentation process of honey is a subject that has not been developed in the country, which is why beekeepers focus on the sale of honey in its natural state, or for processed products. In this work, the mead was applied in four classic cocktails: caipiroska, mojito, pisco sour and michelada in order to assess the intensity of the mead within the cocktail. This fermented drink was added to cocktails as a gum syrup in the case of pisco sours and caipiroska, while in mojitos and micheladas as a component of the maceration. The sensory evaluation was carried out in 3 stages: olfactory, gustatory and visual. To ponder the results of the tasting, the ANOVA (analysis of variance) and Fisher statistics were used to assess the significance between sensory tests on a 95% confidence level. The results showed that the caipiroska in which the mead in gum syrup was used is the cocktail in which the mead is more perceptible with respect to the other cocktails in the three tasting phases.
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