Agroindustrias
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Item Evaluación de las características del vino seco de arazá (Eugenia stipitata) con dos tipos de levaduras y tres concentraciones de sacarosa en la planta de frutas y hortalizas de la Universidad Estatal de Bolívar(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2014) Arcos Parreño, Jhimmy Renán; Domínguez, VicenteGrowing arazá ( Eugenia stipitata ) has large , resistant to pests and diseases, three crops per year, bittersweet fruit that are high in vitamin C and aromatic so that you can enter in the perfumery industry applying new technologies agronomic benefits. The present investigation was designed to assess the specific organoleptic characteristics of fruit arazá ( Eugenia stipitata ) in the development of dry wine, adding two types of yeast Saccharomyces sereviciae paste - granule ( FACTOR A) and three different concentrations of sucrose at 20, 25 and 30 ° Brix ( FACTOR B ) within the attributes to be evaluated are: Odor, Color, Flavor and Acceptability, within which the best treatment accepted by students of the School of Engineering Agroindustrial was determined, which was the A2B1 treatment (20 ° Brix - yeast pellet ) obtaining a very good rating on the scale of E. Wittig. The experimental design was used for this research was a DCA (Design for random) factorial arrangement AxB with 6 treatments and two replications for a total of 12 experimental units. This design was used in order to analyze separately the factors such as three different concentrations of sugar, and two types of yeast. Alcoholic fermentation is the essential step of all winemaking process, which transforms the fruit sugars and alcohol is added, carbon dioxide and various compounds that contribute to wine aroma. Wine is a virtuous drink for its flavor and aroma that obtained after the fermentation process. Fermented beverages are drinks containing ethanol and in this case wine arazá content is within the requirements of the NTE INEN 374:08 standard. Response to the development can distinguish between beverages produced by alcoholic 87 fermentation (wine, beer), in which the alcohol content does not exceed 15 degrees and produced by distillation, usually from a fermentation product (liquor, spirits). These drinks are very different characteristics, ranging from different types of brandy and liqueur until Wisky among others. At local and national level is important industrialize pulp arazá in which conservation methods are applied to prolong the lifetime while promoting consumption of arazá as it has a high carbohydrate content, are low in fat, rich vitamin a, protein and potassium contents of vitamin C, giving a privileged value to this fruit. Develop new products using new technologies to add value to the derivatives of the fruit and get better income and achieve good living in our homes