Optimization of methods for development of fermented-distillate of passion fruit beverage.
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This study aimed to develop a distilled beverage from passion fruit, and assess, by sensory tests and chromatographic profile, the influence of different treatments (FM1- spirit with pulp addictjon and FM2 - spirit with bigger ratio of pulp in must) in the setting of volatiles in the fruit drink, and performing chemical characterization taking into account the main parameters of quality established by the legislation.
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Bebida destilada, Maracujá