Evaluación del efecto de tres cepas de levadura en la elaboración de vino de mortiño (Vaccinium floribundum)

The objective of this study was to evaluate the effect of three strains of yeast in the elaboration of mortiño wine (Vaccinium floribundum). The wine was made under temperature conditions of 21 ° C and with low exposure to light for 23 days. Twice-weekly measurements of the Brix degrees and alcohol potential were made, an acceptability survey was conducted to evaluate the sensory attributes such as smell, color and taste and the benefit-cost was analyzed. A completely randomized block design with 4 treatments and 3 repetitions was applied to analyze the data of the Brix degrees and to analyze the results of each sensory attribute of the samples made with different types of yeast. It was evidenced that there are significant differences between the results of Brix degrees measurements. Also, the results of the acceptability surveys showed that there are significant differences between color, smell and taste between treatments. The wine chosen according to the acceptability surveys was prepared with yeast S04. Finally, the B / C analysis showed that if the 750 mL bottle would be assigned a PVP of 9 dollars, a B / C of 5.08 dollars would be obtained.

• מחבר ראשי: Viteri Echeverría, Jazmin Dayumara (author)
• פורמט: bachelorThesis
• שפה: spa
• יצא לאור: 2018
• נושאים: ANÁLISIS DE ALIMENTOS; LEVADURA DE VINO; MORTIÑO
• גישה מקוונת: http://dspace.udla.edu.ec/handle/33000/9305