Elaboración de bebidas fermentadas a base de tuna (Opuntia Ficus-Indica L) y su aplicación en coctelería de autor

Abstract

The main objective of this intervention project is the production of fermented beverages from prickly pear (Opuntia Ficus-Indica L), taking into account both its multiple benefits for the body and its organoleptic and bromatological characteristics. In order to achieve this work, a series of experiments were conducted using two yeast strains, at different percentages of fermentation 10%, 15% and 25%. The strains used were: Saccharomyces cerevisiae and Saccharomyces pastorianus. After conducting various tests, it was found that 25% fermentation achieved the optimal result, fulfilling all the desired attributes. In addition, it is important to mention that the maturation stage was carried out in an oak barrel to add flavor to the final drink. The elaboration process was based on controlled alcoholic fermentation to guarantee the quality and food safety of the product, thus ensuring its suitability for consumption. The goal of this experimentation was to create signature cocktails that demonstrate the use of the fermented beverage, thus promoting the value and versatility of the prickly pear, an endemic product of the country that seeks to be rescued and valued. As a result of this project, three specific cocktails have been developed: Tuna Temptation, Chasca Tuna and Llaqtay Tuna, which represent the achievement and contribution of this research to diversity and creativity in the world of mixology. Keywords: opuntia ficus-indica L, mixology, fermentation, signature cocktails