Aplicación de técnicas de fermentación y posterior destilación para la producción de licores con base en: Maíz (Zea mays) proveniente de la chakra andina, aromatizados con Tipu (Clinopodium bolivianum), Esencia de rosas (Pelargonium Odoratissimum) y Albahaca (Ocimum basilicum)

Abstract

The objective of this research is to determine the technical feasibility of the fermentation and distillation of corn (Zea mays) from the Andean chakra for the production of liqueurs flavored with tipu (Clinopodium bolivianum), rose essence (Pelargonium odoratissimum) and basil (Ocimum basilicum). The methodology was to carry out five experimental samples varying sugar concentration and type of yeast using the traditional chicha de jora with a fermentation period of nine days and simple distillation in a still. Experimentally it is determined that the best method is to distill a base to perform a second distillation to cut heads and tails with mathematical methods. The results showed that the ideal sample is an initial must of 25 ºBx and a final of 10 ºBx, generating a primary distillate of 49.8% v/v and a second distillate of 77.2% v/v. By means of gas chromatography analysis, they verified the safety of the product by registering zero amounts of methanol and furfural, due to the minimal amounts of pectins in corn. For simple maceration, the use of dehydrated botanicals is determined in a period of 24 hours in the absence of light, preventing undesirable results before dilution with distilled water and optimal amounts of sugar for classification as semi-dry liquor. Finally, the liqueurs obtained excellent acceptability from the tasting panel, with the basil liqueur and its cocktail being the best received by the jury, but the three profiles were organoleptically outstanding and suitable for the diversification of cocktails.