Aprovechamiento de la naranjilla (solanum quitoense l.) para la producción de aperitivo vínico
Use of the lulo (solanum quitoense l.) for appetizer wine production
dc.creator | García-Mujica, Robert | |
dc.creator | Rivadeneira-Mendoza, Bryan | |
dc.creator | Palacios-Antón, María | |
dc.creator | Quiñónez-Carvajal, Raúl | |
dc.creator | Benavides-Cedeño, Génesis | |
dc.creator | Vélez-Marín, Jonathan | |
dc.date | 2019-07-09 | |
dc.date.accessioned | 2023-08-08T20:56:30Z | |
dc.date.available | 2023-08-08T20:56:30Z | |
dc.identifier | https://publicacionescd.uleam.edu.ec/index.php/allpa/article/view/5 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/8073125 | |
dc.description | La producción de alcohol etílico de naranjilla (Solanum quitoense L.) se llevó a cabo mediante fermentación anaeróbica, utilizando como sustrato una mezcla de agua, azúcar y naranjilla, y como agente biológico Saccharomyces cereviseae. El diseño experimental contó con 5 matraces de 250 ml, para calcular el tiempo que toma la fermentación hasta llegar a 10 °GL (grados de alcohol); se realizó un muestreo de cada matraz para medir pH, °Brix y °GL. El contenido de azúcares disueltos (°Brix) se determinó mediante el refractómetro, tanto al inicio como al final del proceso; el potenciómetro se empleó para medir el pH durante la fermentación y mediante una destilación simple se calcularon los °GL en cada muestra tomada. De estas pruebas se obtuvieron los siguientes resultados: el proceso se desarrolló durante 137 horas aproximadamente hasta llegar a 10 °GL, momento en que se detuvo la fermentación; el pH del medio fermentativo se mantuvo prácticamente constante con un valor en promedio de 3,25. Al inicio, el medio fermentativo tenía 19 °Brix, mientras que cuando se detuvo la fermentación, resultaron 4 °Brix. El °GL fue el parámetro de mayor control en el proceso, ya que de este depende el rendimiento de la fermentación, así que el resultado final fue 10 °GL. Los resultados obtenidos fueron de mucha utilidad para verificar la viabilidad de la investigación. Palabras clave: Mistela; fermentación; etanol; naranjilla; Saccharomyces cereviseae. Abstract The production of ethyl alcohol of lulo (Solanum quitoense L.) was carried out by anaerobic fermentation, using as a substrate a mixture of water, sugar and lulo, and as a biological agent Saccharomyces cereviseae. The experimental design had 5 flasks of 250 ml, to calculate the time it takes for fermentation to reach 10°GL (degrees of alcohol); each flask was sampled to measure pH, °Brix and °GL. The content of dissolved sugars (°Brix) was determined by the refractometer, both at the beginning and at the end of the process; the potentiometer was used to measure the pH during fermentation and by a simple distillation the °GL in each sample taken was calculated. From these tests the following results were obtained: the process was carried out for approximately 137 hours until it reached 10 °GL, at which time the fermentation was stopped; the pH of the fermentation medium remained practically constant with an average value of 3,25; at the beginning, the fermentative medium had 19 °Brix, while when the fermentation stopped, it resulted 4 °Brix. The °GL was the parameter of greater control in the process, since on this depends the fermentation performance, so the final result was 10 °GL. The results obtained were very useful to verify the feasibility of the investigation. Keywords: Acetic acid; fermentation; mucilage; Theobroma Cacao L. Fecha de recepción: 04 de junio del 2019; Fecha de aceptación: 08 de julio del 2019; Fecha de publicación: 09 de julio del 2019. | es-ES |
dc.description | The production of ethyl alcohol of lulo (Solanum quitoense L.) was carried out by anaerobic fermentation, using as a substrate a mixture of water, sugar and lulo, and as a biological agent Saccharomyces cereviseae. The experimental design had 5 flasks of 250 ml, to calculate the time it takes for fermentation to reach 10°GL (degrees of alcohol); each flask was sampled to measure pH, °Brix and °GL. The content of dissolved sugars (°Brix) was determined by the refractometer, both at the beginning and at the end of the process; the potentiometer was used to measure the pH during fermentation and by a simple distillation the °GL in each sample taken was calculated. From these tests the following results were obtained: the process was carried out for approximately 137 hours until it reached 10 °GL, at which time the fermentation was stopped; the pH of the fermentation medium remained practically constant with an average value of 3,25; at the beginning, the fermentative medium had 19 °Brix, while when the fermentation stopped, it resulted 4 °Brix. The °GL was the parameter of greater control in the process, since on this depends the fermentation performance, so the final result was 10 °GL. The results obtained were very useful to verify the feasibility of the investigation. Keywords: Acetic acid; fermentation; mucilage; Theobroma Cacao L. | en-US |
dc.format | application/pdf | |
dc.format | text/troff | |
dc.language | spa | |
dc.publisher | Editorial Universitaria ULEAM | es-ES |
dc.relation | https://publicacionescd.uleam.edu.ec/index.php/allpa/article/view/5/33 | |
dc.relation | https://publicacionescd.uleam.edu.ec/index.php/allpa/article/view/5/34 | |
dc.rights | Derechos de autor 2019 Revista de Ciencias Agropecuarias ALLPA | es-ES |
dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0 | es-ES |
dc.source | Revista de Ciencias Agropecuarias ALLPA. ISSN: 2600-5883.; Vol. 2 Núm. 4 (2019): Revista de Ciencias Agropecuarias ALLPA; 29-36 | es-ES |
dc.source | Revista de Ciencias Agropecuarias ALLPA. ISSN: 2600-5883.; Vol 2 No 4 (2019): Revista de Ciencias Agropecuarias ALLPA; 29-36 | en-US |
dc.source | 2600-5883 | |
dc.title | Aprovechamiento de la naranjilla (solanum quitoense l.) para la producción de aperitivo vínico | es-ES |
dc.title | Use of the lulo (solanum quitoense l.) for appetizer wine production | en-US |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:eu-repo/semantics/publishedVersion | |
dc.type | Artículo revisado por pares | es-ES |