![]() Both are fermented and distilled, but liqueurs are obtained by steeping vegetal materials in an alcohol that has already been fermented and distilled. However, they are in fact two different products, not only in their sugar content but also in their elaboration process. Sometimes, generic terms such as aquavits, schnapps, eau de vies, or vodkas are used in different countries for both spirits and liqueurs. Liqueurs are spirit-based drinks to which flavors are added, or extracted from vegetal material by maceration or infusion, and are often enhanced by sweetening. The distinction lies in the way in which the various flavors are obtained. In any case, both definitions are not very specific and allow a wide range of liqueur types.Īlthough liqueurs and spirits are both alcoholic distillates, the terms are not usually interchangeable. Therefore, the liqueur definitions in Europe and the USA are significantly different, especially in terms of minimum sugar content. Products obtained by mixing or re-distilling distilled spirits with or over fruits, flowers, plants or pure juices therefrom, or other natural flavoring materials, or with extracts derived from infusions, percolation or maceration of such materials and containing sugar, dextrose or levulose, or a combination thereof in an amount not less than 2.5% by weight of the finished product. In the USA, the manufacture of liqueurs is controlled by the Bureau of Alcohol, Tobacco, and Firearms, and liqueurs are defined as: ![]() Filtering though paper or cellulose paste under vacuum produces transparent, limpid, shiny and naturally ruby colored liqueurs ( Geöcze, 2007 Lima, 2008). The clarification using albumin and bentonite may help to facilitate flocculation and sedimentation. The syrup is prepared by dissolving 1.25 or 1.8 kg of sugar in one liter of water at ebullition temperature under constant agitation. This syrup can either be flavored with vegetable extracts or not. After that, the skin and seeds are removed, the liquid is left for one week following by sieving, clarification and filtering, and after these operations one liter of sugar syrup is added. (2008), this product is generally very sweet and low in alcohol, and the use of cachaça brings a mediocre flavor.Įxcellent liqueurs can be produced by squeezing 500 g of big, mature, clean and dry jaboticabas in one liter of good quality alcohol at 85°GL and leaving it to macerate for 15 to 20 days. The infusion is produced at home for family use according to a very simple recipe: ripe fruits are steeped in a Brazilian spirit ( cachaça) with table sugar added. In Brazil, the custom of using jaboticaba fruits to make liqueurs probably dates back to colonial times. Durigan, in Postharvest Biology and Technology of Tropical and Subtropical Fruits: Cocona to Mango, 2011 Liqueur The problems of alcohol migration are mainly seen in these types of liqueur because the sugar-crusted liqueurs are (a) protected by the sugar crust and (b) sufficiently saturated in sugar not to dissolve any more from the chocolate shell. These are produced by filling an empty chocolate shell with the liqueur centre and then very carefully backing off the filled shell with more chocolate ensuring that a good seal has been made between the shell and the base. Production of liqueurs without a sugar crust is more difficult and these are perceived as being of a higher quality. When enough sugar has crystallised to give a thick crust, the sugar-encased liqueur centres are removed from the starch and are then passed through a conventional chocolate enrober to coat them with chocolate. This is stored to allow the sugar to crystallise out of solution and form an outer crust in the shape of the starch mould. This is then poured into moulded depressions, often in the shape of a bottle, in a tray of moulding starch. Sugar is dissolved in the liqueur centre until a supersaturated solution is produced. Liqueurs with a sugar crust are produced by starch moulding. There are two main types of chocolate liqueur, those with a sugar crust and those without. Geoff Talbot, in Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products, 2009 11.5.1 Types of liqueur ![]()
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