Estandaración y optimización de procesos de vino a base de la corteza de café (Coffea arabiga) en la parroquia de Vilcabamba de la provincia de Loja

This research aims to standardize overall winemaking process based on the bark of Coffee (Coffea Arabica) in the parish of Vilcabamba Loja province, to thereby reduction bark of coffee thrown away which contribute to increasing pollution. Why this research used the bark of coffee which is the residue of palpitation coffee plant was held in the agribusiness Don Daniel, the Technological Institute Daniel Alvarez Burneo, the parish located in the valley of the city Loja. For the development of this work we used a factorial (A*B*C), the experimental units were distributed under a randomized complete block design with * treatments and 2 replications, the average results were subjected to the Tukey test at 5% trust, the factors studied were: factor A (Percentage Bark Café) factor B (percentage of sugar) and factor C (percent water) each factor with two levels. The variables in the statistical design were: organoleptic analysis (color, odor, body, flavor and acceptability), after obtaining the best treatment was sampled and sent to proximal analysis (pH, total acidity, ash, moisture and density) in the laboratory of food science at the National University of Loja, and microbiological analysis at laboratory SEIDLABORATORY in Quito, the T2 was the highest organoleptic acceptance. During the wine making process based on bark of coffee, an exhaustive quality control of raw materials, additives and ingredients that are part of the formulation. Similarly, it performed a rigorous quality control to process, then the process of getting it packaged in bottles of 330 ml, the seal, labeled and stored until distribution. The sensory evaluation results obtained in this study, permitted the identification of T2 (a0b0c1) for: (bark coffee 15% + 10% sugar + 75% water), as the most widely accepted by the panel of judges and with respect to the technical parameters of the NTE INEN 374 (2002), is located within the established ranges. Using economic analysis one can conclude that the cost of producing the best treatment T2 production is $ 14.22, the price of the sale of each bottle varies in the 700ml 15.75 leaving a returns relative to the cost of 10 , 80 USD.

• Үндсэн зохиолч: Cuenca Romero, Nixon Eduardo (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2012
• Нөхцлүүд: Cafe; Vino; Corteza
• Онлайн хандалт: http://repositorio.uteq.edu.ec/handle/43000/3562