Influence of three different strains of yeasts on the microbiological and physicochemical profile in the production of a watermelon liqueur (Citrullus lanatus).
DOI:
https://doi.org/10.24054/ssmgg339Keywords:
fermentation, liquor, watermelon, yeastAbstract
This research presents the behaviour of three different yeast strains (Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces cerevisiae x Saccharomyces bayanus) during the fermentation process used to produce watermelon liquor. Based on the evaluation of aspects such as fermentation speed, the amount of alcohol produced and the quality of the final product obtained, it was determined which of the three strains was the most efficient. Three fermentations were carried out using one type of yeast in each one, under controlled conditions of temperature and pH. Microbiological and physicochemical tests were carried out to determine the stability of the watermelon liquor. According to the results obtained, it was determined that the yeast sacharomyces cerevisiae x bayanus, presented pH results with a value of 4.3 on day 1 and 4.34 on day 7; 17.0 Brix degrees on day 1 and 17.1 on day 7; the microbiological tests did not present pathogenic microorganisms or different from the yeasts and with respect to the fermentation curve, day 1 presented 84'000.000 spores and day 7 38'000.000 spores. According to the previous results, this yeast was the most efficient, in terms of stability of the final product and quality of the production process.
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