Influencia de la manzana (fuji) y carambola (arrhevoa carambola), sometidas a criomaceración y fermentada con dos tipos de levaduras (la safale wb-06) y (icv-d47), en los parámetros de calidad de una bebida tipo sidra
The purpose of this research was to elaborate a cider-type alcoholic beverage, through the use of apple and fruit of carambola as main materials, elaborated at the State Technical University of Quevedo, allowing to provide a new alternative in the market. The objective of the research was to analyse...
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| Médium: | bachelorThesis |
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2022
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| On-line přístup: | https://repositorio.uteq.edu.ec/handle/43000/6700 |
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Přidat tag | Shrnutí: | The purpose of this research was to elaborate a cider-type alcoholic beverage, through the use of apple and fruit of carambola as main materials, elaborated at the State Technical University of Quevedo, allowing to provide a new alternative in the market. The objective of the research was to analyse the influence of the fuji apple (Malus Domestica) and fruit of carambola (Averrhoa carambola) which were prepared at different concentrations, to then be subjected to cryomaceration for a course of 4 and 7 days at a temperature of 8 ºC. This technique is applied in the improvement of the sensory characters of the fruits and is put before the fermentation of the must, which is subsequently fermented with selected yeast, (The SafAle WB-06) used in the brewing and (ICV-D47) applied in the production of wine. In addition to evaluating the quality parameters applying an experimental design A* B, comprised of 12 treatments with 3 replicates, obtaining 36 experimental units, the INFOSTAT statistical software was used and to understand the statistical differences the Tukey test was applied, having as results that there are not many modifications in aspects such as pH, acidity, ºGL, density, which are in the parameters of the NTE INEN 2262 Standard, in reference to the acceptance of the drink, a cupping panel was carried out to 20 students of the Faculty of Industry and Production Sciences, determining that the T4 treatment (a1b1), meets the sensory characteristics. It was verified that the method improves the obtaining of polyphenols in a value of 245.07 mg/L in relation to the process without cryomaceration, also an increase of the other parameters such as grados Brix degrees, pH and decrease of acidity was seen. Key words: cryomaceration, pulled cider, pour, polyphenols. |
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