Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile.

With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market.