"Evaluación del proceso fermentativo de una bebida alcohólica tipo vino a partir de la carambola (Averrhoa carambola L.) producida en valencia, provincia de los Ríos

The investigation was carried out in the "Laboratory of Bromatología" belonging to the State Technical University of Quevedo. The statistical analysis was an arrangement factorial A*B*C with 8 processing and 2 repetitions. The experimental answers are: degrees brix, acidity, pH, In the final product was determined: total acidity, alcoholic degrees, density, analysis organoleptic (color, appearance, fragrance, flavor, body). The best processing was submitted to an analysis microbiologic, and chromatographic. To determine difference between the two level, I am performed the test of Tukey to the 5 %. As better processing is the T3 = a0b1c0 that corresponds to the (index of maturity 35.90 ± 2 + Saccharomyces cerevisiae for wine + Phosphate of ammonic), in proportions of 76 %, 1 %, 0.071 % respectively, to obtain a good fermentation should be adjusted to an acidity, degree brix, and a pH, a beverage will be obtained alcoholic type came sweet of excellent characteristics with: 9° Brix, pH of 3.5, total acidity of 4.09 g/L of acidity málico, alcoholic degrees of 7.5 and density of 1.059 g/mL. The performance is of 125.37 %, with an increment of the 25.37 % of alcoholic beverage type came, obtaining thus that by each kg of fruit we will obtain 1.18 L of wine. The costs of production reckoned for 100 kg of fruit daily and 80 days to the year, is of $ 2.50 dollars by container of 750 cc.

• Yazar: Ponce Sevillano, Mayra Alejandra (author)
• Materyal Türü: bachelorThesis
• Dil: spa
• Baskı/Yayın Bilgisi: 2012
• Konular: Proceso, Fermentativo, Bebida, Alcohólica; Tipo, Vino, Carambola
• Online Erişim: http://repositorio.uteq.edu.ec/handle/43000/4093