Fermentación alcohólica por Saccharomyces cerevisiae y cuantificación de flavonoides del zumo de Citrus x clementina (naranja).

Aim: to elaborate a drink by alcoholic fermentation and the quantification of flavonoids in Citrus x clementine (orange) juice. Methodology: the method of alcoholic fermentation by yeast of the Saccharomyces cerevisiae variety was used, the orange juice was fermented with a density of 1.050 g/cm3 for 5 weeks and the flavonoids of the alcoholic beverage were quantified by the HPLC chromatography method. Results: after 5 weeks it was analyzed that the drink by alcoholic fermentation had 11 % alcohol and hesperidin flavonoids 13.9 mg/100 ml and 6.3 mg/100 ml naringenin in its concentration. [ABSTRACT FROM AUTHOR]