Alcohol production capacity of wine yeasts on a panela-based substrate
DOI:
https://doi.org/10.24054/limentech.v12i1.1585Keywords:
alcohol, fermentation, guarapo, yeast, panelaAbstract
Currently in Colombia, guarapo is a purely artisanal indigenous beverage obtained from the fermentation of substrates rich in fermentable sugars, such as panela. For the fermentation of guarapo, zupia (sediments from previous productions) are used. The type of fermentative yeast and its performance in alcohol production are unknown. The objective of this study was to evaluate the fermentative properties of wine yeasts of the genus Saccharomyces spp., in order to measure their individual alcohol production capacity, process efficiency, and potential sensory impact. To this end, six wine yeasts were studied on a panela substrate at 10°Brix, using as a reference a commercial guarapo, produced from a zupia from a commercial establishment. Tests were conducted on 1.5 liters of wine yeast, adding a concentration of 5,100,000 CFU/ml and incubating them at 25 ± 0.2 °C. Fermentation was monitored for twelve days, and parameters such as pH, ºBrix, alcohol content, and plate count in CFU/ml were analyzed. A sensory acceptance test was also performed on the resulting beverages. The results showed that the yeasts that produced the highest amounts of alcohol were Saccharomyces c. of the Uva, Rhone, and Qua 23 varieties, compared to the guarapo yeast. The guarapos made from these yeasts were more accepted by consumers.
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