Elaboración de vinagres artesanales a base de: arazá, caimito, carambola, mamey y tomate de árbol para su transformación a vinagretas y aplicación en ensaladas

The present graduation work focuses on the elaboration of handmade vinegars upon 5 fruits, using different variants, both in the sweeteners placed in the elaboration process as well as the fungi and yeasts that intervene in the alcoholic fermentation process, in order to find the best method of obtaining an excellent quality vinegar, applying the double fermentation, first, the alcoholic and then the acetic stage. The fruits chosen were based both on known and little known products as well as organoleptic characteristics that counteract each other, its water level, acidity, aroma, texture, sweetness and how perishable it is. The fruits selected were: arazá, star apple, star fruit, mammee and tree tomato. Thus providing new utilities that can be given to the products, apart from the typical known as juices, jams, among others, making it possible to become better known and consumed in the environment. The project begins with a bibliographic investigation about the origin of the products, as well as their general characteristics, nutritional value, organoleptic characteristics, benefits, among other things, in addition to the fermentation processes that a must undergoes to become vinegar, so, after the respective experimentation, which method is the most efficient to be carried out as an artisan method.