The objective of this study was to develop and evaluate the stability of soursop liqueurs packaged in polyethylene during storage for 240 days under ambient conditions. Five formulations of liquors were prepared by varying the concentration of pulp (300, 400 and 500 g) and sucrose syrup (50, 60 and 70 °Brix). The pulps were macerated in alcohol for 20 working days, then the mixtures were filtered, added syrup and subjected to accelerated aging in a water bath at 60 °C for 2 h. Liqueurs were packed in low density polyethylene and stored at mean temperature and relative humidity of 26 °C and 78%, respectively. At baseline and every 60 days of storage, for 240 days, the liqueurs were analysed for alcohol content, total sugars, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA ratio, pH, water activity and color (L*, a* and b*). It was observed that storage promoted significant increases (p < 0.05) in the values of total sugars, TSS and a* and b* chromaticities. The parameters of alcohol content, water activity, pH and lightness (L*) were reduced, while TSS/TTA ratio remained stable at the end of storage.
fruta exótica; bebida alcoólica; estocagem