Estudio de los parámetros de calidad fisicoquímicos, para la cualificación de alcoholes superiores en aguardiente artesanal mediante normativa inen 1837

Abstract

Sugarcane is a raw material of excellent use in Ecuador; it is used in various ways, among them we can mention as a by-product the juice or syrup that is used in the manufacture of artisanal brandy (Prado et al., 2018). Similarly, the critical control point for the production of brandy is the distillation stage, since temperature control must be carried out during this stage (Mulet, 2013). The main objective of this practical work of a complex nature, prior to obtaining the degree of Food Engineer, was to describe the physicochemical quality parameters that artisanal spirits must meet, through a literature review and the specifications of the INEN 1837 standard, for the qualification of superior alcohols. The bibliographic inquiry showed that alcoholic beverages must comply with mandatory quality control parameters, such as alcohol content, methanol content and the determination of higher alcohols, the latter being a fundamental and mandatory indicator in artisanal spirits (Instituto Ecuatoriano de Normalización [INEN] 1837, 2016).