Efecto del tipo de levadura en las características fisicoquímicas y aceptabilidad en una bebida alcohólica a base de zumo de remolacha

This research evaluated the effect of yeast type and fermentation time on an alcoholic beverage made from beetroot. Two factors were established: yeast type with two levels (Saccharomyces cerevisiae and Saccharomyces bayanus) and fermentation time with three levels (48 hours, 96 hours, and 144 hours). Four physicochemical variables were analyzed: pH, alcohol content (%), °Brix (%), and acidity (acetic acid). A factorial AXB arrangement with a Completely Randomized Design (CRD) was used. Sensory perception was assessed through an affective acceptability test, evaluating the attributes of aroma, flavor, and color. The results showed that yeast type a2 influenced pH, while fermentation time at the 144-hour level yielded the best average °Brix and alcohol content, with no effect on acidity. Treatments T3 (Saccharomyces cerevisiae - 144 hours) and T6 (Saccharomyces bayanus - 144 hours) met the alcohol content and volatile acidity requirements according to the NTE INEN 374: 2016 standard for fruit wines, as well as pH and °Brix. Treatment T5 (Saccharomyces bayanus - 96 hours) was the most accepted in aroma and flavor, while in color, T2 (Saccharomyces cerevisiae - 96 hours) and T5 (Saccharomyces bayanus - 96 hours) were preferred.

• Hovedforfatter: Fernández Bravo, Karen Estefany (author)
• Andre forfattere: Mantuano Basurto, Steven Fabricio (author)
• Format: bachelorThesis
• Sprog: spa
• Udgivet: 2024
• Fag: Bebida alcohólica; Saccharomyces cerevisiae; Saccharomyces bayanus; Remolacha; Aceptabilidad
• Online adgang: http://repositorio.espam.edu.ec/handle/42000/2566