Development of fermented alcoholic beverage from xarope de bordo and guarana mix: physicochemical and sensory analysis

Abstract

The present study developed two alcoholic fermentations from two raw materials, guarana and maple  syrup, with different percentages in each of them, as well as physicochemical characterization and  sensory analysis. The first fermented was made from 70% guarana and 30% maple syrup, while the  other was made from 100% maple syrup. Were made physicochemical analyzes (alcohol content, total  soluble solids, reducing and non-reducing sugars, volatile acidity, fixed acidity, total acidity and dry  extracts) and sensory analysis. Most physicochemical results were as required by law, with the  exception of total acidity. Fixed acidity was also outside the range required by law, but only one of the  beverages produced. Through sensory analysis, it was possible to evaluate factors such as purchase  intention of the fermented, as well as to evaluate attributes such as taste, texture, aroma, appearance  and overall impression. A 9-point hedonic scale was used and evaluated using 5% ANOVA (analysis of  variance) and Tukey test to prove the significance of the data obtained from the samples. It was  possible to observe the preference of the evaluators for the 100% fermented maple syrup.