Agroindustrias
Permanent URI for this collectionhttps://dspace.ueb.edu.ec/handle/123456789/47
News
Ingeniería Agroindustrial
Browse
1 results
Search Results
Item Evaluación de diferentes porcentajes levadura. (Saccharomyces cerevisiae) para obtención del vino dulce de miel de abeja(Universidad Estatal de Bolívar . Facultad de Ciencias Agropecuarias . Escuela de Ingeniería Agroindustrial, 2009) Bonilla Castillo, Nelson; Merino, OderayIn our country we look an excellent biodiversity, eucalypt woods and water which are the basic factors for the production of nectar, pollen, propolis and honeycomb. Considering the before aspects I realized the experimental work at San Luis parish, Riobamba city, using the design completely at random in the factorial array. (DCA) 4x2x2 repetitions, applying the INEN Norm 374. The investigation had as objective to use three percents at 0.1%, 0.2%, 0.3% of Saccharomyces cerevisiae yeast and the witness treatment at the 0.0% in a constant temperature of 18° C and 20° C, it worked with the next methodology: reception of the raw material, ingredients formulation, pasteurization at 100° C, freezing, pasteurization at 40° C, preparing of the honey bee must, correction of the, activation of the yeast, inoculation of the yeast, incubation at 25° C, fermentation at 18° C and 20° C, first racking, ageing, second racking, pasteurization at 40° C, bottling, labeling, get in store, dealing. It begun with the must at 30° Brix and the pH 3.5, at the course of 60 days in the treatment 1 worked like witness at the 0.0% of the Saccharomyces cerevisiae yeast the ° Brix were 12 with a pH 3.27, in the treatment 3 with 0.2 of yeast 19° Brix and pH 3, in the treatment 4 with 0.3 of yeast 7° Brix and pH 2.9 In the first organoleptic tests, at the 60 days the best gotten results in the witness treatment were: the frequency of most acceptance in bouquet suggests that the get pleasure alternative was preferred by the 60.49% of the 10 tasters the average of 4.06 points over 5, applying the 0.1% of the Saccharomyces cerevisiae yeast, in the transparency variable we saw that the option slightly obscure was of preference for the 56.25% of the tasters the average of 3.56 over 5, using the 0.2% of the yeast, in the frequency of flavor we saw that the alternative regular suggested the 47.56% of the tasters, the average of 3.88 points over 5 using the 0.0% of the yeast, in the acceptability variable the option was neutral for the 50.0% of the tasters, the average of 3.31% points over 5 using the 0.2% of yeast. The microbiological analysis there were no microorganisms, mesophilic bacteria, total coliforms and Escherichia coli, molds and yeasts, for these reasons we can consider our vine is fit for the human consume. The vine prepared with the 0.0% of Saccharomyces cerevisiae yeast was the witness and it got 10° GL. El treatment A1B1 with 0.1% of Saccharomyces cerevisiae yeast got 11 oGL. Was indispensable to use all the raw material recollected and produced that the bees to get the elder economical benefits