Caracterización fisicoquímica, microbiológica y sensorial de un vino de taxo (Passiflora tarminiana) y guayaba (Psidium guajava L).

This experimental research focused on analyzing how variations in pulp ratio and yeast type influence the characteristics of a fruit wine made from taxo (Passiflora tarminiana) and guava (Psidium guajava L.). The objective was to develop a novel product that combines sensory appeal with nutritional value by using underutilized tropical fruits. A completely randomized design was applied, with four treatments and three replications, combining two pulp ratios (40% taxo with 60% guava and 60% taxo with 40% guava) and two types of commercial yeast (P21 and XL). The wine was fermented over a 15-day period under controlled conditions. Physicochemical properties such as pH, °Brix (soluble solids), and titratable acidity were evaluated according to Ecuadorian technical standards (NTE INEN 374). Microbiological analysis was conducted to measure mold and yeast counts, ensuring the safety of the product. Additionally, sensory evaluations were performed using a hedonic scale with 30 untrained panelists who assessed aroma, flavor, texture, bitterness, and overall acceptability. Among the treatments, the combination of 40% taxo, 60% guava, and P21 yeast (T1) showed the most favorable results, especially in sensory perception. This formulation achieved the highest acceptability ratings, particularly for aroma and flavor, and met microbiological safety standards, although its mold and yeast counts approached the maximum permissible limits (10³ CFU/g) as outlined by NTE INEN 1529-10. While pH values did not show significant differences across treatments, statistically significant variations were observed in °Brix and titratable acidity, indicating that the fruit ratio and yeast type have a measurable impact on sugar content and acidity levels in the final product. This study demonstrates the importance of optimizing pulp proportions and yeast selection to enhance wine quality. It also highlights the potential of tropical fruits like taxo and guava in the creation of innovative fermented beverages. These findings promote the diversification of agro-industrial products and the valorization of native fruits with promising nutritional and commercial attributes

• Main Author: Córdova Sosa, Andrea Yamileth (author)
• Format: bachelorThesis
• Published: 2025
• Subjects: Taxo; Guayaba; levadura; Fermentación; Ph
• Online Access: http://dspace.utb.edu.ec/handle/49000/18340