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Caracterización fisicoquímica, microbiológica y sensorial de vino de curuba (Passiflora mollissima var. Bailey).
- Source :
-
Biotecnología en el Sector Agropecuario y Agroindustrial . jul-dic2022, Vol. 20 Issue 2, p45-59. 15p. - Publication Year :
- 2022
-
Abstract
- The alcoholic beverage industry has grown exponentially in terms of the production of alcohol-containing products in an artisanal manner. Thus, it is proposed to implement an agroindustrial production alternative by making fruit wine from curuba (Passiflora mollissima) using a Saccharomyces Cerevisiae (Var. Bayanus) yeast strain. Three phases were developed; the first consisted of obtaining and fermenting the curuba pulp; the second phase included physicochemical and microbiological characterization, evaluating parameters such as pH, acid-base titration, soluble solids, color, viscosity, yeast count by deep seeding on YGC agar and LAB count on MRS agar to verify malolactic fermentation; finally, sensory analysis was performed through a quantitative descriptive analysis (QDA) in solitary and paired. The result obtained was a beverage with a pH of 3,14±0,02, a viscosity of 2,31±0,02 cP, soluble solids content of 7,65±0,07 °Brix and an alcohol content of 12,91±0,19 v/v. Thus, the study demonstrates that curuba has a high biotechnological potential in the elaboration of fermented beverages, offering an additional alterna- tive for the elaboration and commercialization of new products in the department of Huila (Colombia). [ABSTRACT FROM AUTHOR]
Details
- Language :
- Spanish
- ISSN :
- 16923561
- Volume :
- 20
- Issue :
- 2
- Database :
- Academic Search Index
- Journal :
- Biotecnología en el Sector Agropecuario y Agroindustrial
- Publication Type :
- Academic Journal
- Accession number :
- 160771401
- Full Text :
- https://doi.org/10.18684/rbsaa.v20.n2.2022.1562