Análisis de los defectos tecnológicos en la producción de alcohol artesanal que influye en los parámetros fisicoquímicos.

Abstract

Sugarcane liquor is a product obtained through alcoholic fermentation and distillation of cane juice, preserving certain organoleptic characteristics of the fruit, especially aroma and flavor. The objective of this work is to analyze the possible technological defects that can occur in the production of artisanal alcohol that influence the alteration of the physicochemical parameters, detail the elaboration process to establish the correct management of production variables and thus obtain a product. quality and safe. Describe how these defects occur and propose alternatives for their correction, all with the aim of being able to comply with the legal requirements prior to obtaining a health notification. In addition, the analytical methods for quality control of sugarcane liquor are detailed as indicated by the INEN 362: 2014 standard, with their respective test methods.