Efecto Sensorial y Bromatológico del Proceso de Clarificado en el Vino de Mora (Rubus Glaucus), con Diferentes Sustancias Clarificantes

A scientific research study called "Sensory and bromatological effect of the clarification process in blackberry wine (Rubus Glaucus), with different clarifying substances" was carried out, evaluation of sensory analyses with non-experts, non-probabilistic samples, wine produced in the city of Santa Rosa de Copán, Honduras, with the purpose of providing a scientific and technical input that serves as a reference to the fermented beverage industry. In the same way, to make known the organoleptic characteristics, through a scientific trial with the treatment of 3 clarifying substances and control sample (CV – 01) with an alcohol percentage of 15%, treatment with activated charcoal (CA-01) with an alcohol percentage of 8%, treatment with egg white (CD -01) with an alcohol percentage of 13% and treatment with gelatin (CE – 01) with 16% alcohol, among the most important results, also through the laboratory analysis carried out by the FHIA "Honduran Foundation for Agricultural Research", the bromatological qualities of artisanal blackberry wine were characterized in its control sample as a scientific contribution to MSMEs dedicated to the process of transformation of tropical fruits into finished products with wine or liquor, same information that serves as a label, since the nutritional composition of the finished product was determined, later a focus group was organized with the participation of 10 students from the food technology class or cupping panel of non-experts, with the purpose of determining the sensory qualities, both in the sample and treatments, complying with the FDA food standard and with the protocols for human consumption, as well as training on topics on the parameters to be evaluated so that the evaluation was developed objectively according to the experience of the participants.