Revista Arbitrada Interdisciplinaria Koinonía (Jul 2019)

Monitoring of the fermentative process of four fruit liqueurs (Passiflora edulis, Citrus cinensis, Citrus nobilis and Citrus maximus)

  • Rudyard Antonio Arteaga Solórzano,
  • Freddy Alain Mendoza Rivadeneira,
  • Plinio Abelardo Vargas Zambrano,
  • Roy Leonardo Barre Zambrano

DOI
https://doi.org/10.35381/r.k.v4i8.485
Journal volume & issue
Vol. 4, no. 8
pp. 752 – 764

Abstract

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The research was carried out in the laboratories of the Technical University of Manabí (UTM) extension Chone, with the objective of monitoring the alcoholic fermentation process of four fruit liquors (passion fruit -Passiflora edulis-, Orange-Citrus cinensis-, tangerine -Citrus nobilis, and Citrus maxim) handcrafted. The parameters evaluated are governed by European regulations for wines and include parameters such as pH, sugar, alcohol content; yeast development and temperature. The results related to the parameters such as pH, density and temperature did not reflect differences in the analysis, their behavior being very similar; However, in the behavior of the yeasts in the grapefruit grape juice, I present an early development on the first day and in the other three musts it reaches the maximum development on the third day. Regarding the ° Brix I present a regular behavior starting from 22 ° Brix and reaching up to 8 ° Brix.

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