Optimización del proceso de fermentación en la fabricación de tequila en la Empresa "Trancahuaico" Oña-provincia del Azuay

Abstract

The objetive was realize a comparative study of the alcoholic yield of tequila was carried out from different yeasts strains (Saccharomyces cerevisiae strain artisanal ferment, EDV 493 Danstil Saccharomyces cerevisiae and Saccharomyces cerevisiae ZWLDTY48) using agave juice. This juice was slightly ripened and unpasteurized, reflecting the actual conditions at factory level. The yeast Saccharomyces cerevisiae was identified and isolated from the craft ferment and “chaguarmishqui”. It was performed using the exhaustion sowing technique in YPD plates. Confirmatory analyses were carried out using biochemical and fermentation tests. Fermentation was carried out in 5 replicates for each of the three study yeast strains. The inoculums were introduced in agave juice samples and then those underwent similar conditions than at the factory. At laboratory level, a significant differences between the distillation corp’s volume (P<0.001) and the alcoholic yield (P<0.001) of the three ferments were observed. Using S. cerevisiae ZWLDTY48, the distillation corp’s volume was the highest. It was 4.1 times higher than S. cerevisiae Danstil EDV 493 (P<0,001) which subsequently was 7.6 times higher than S. cerevisiae silvestre (P<0,001). The relative alcoholic yield obtained using S. cerevisiae ZWLDTY48 was 0.88 times higher than S. cerevisiae Danstil EDV 493 (P<0,001) which was 1,52 times higher than S. cerevisiae silvestre (P<0,001). The alcoholic yield using S. cerevisiae ZWLDTY48 was 11.2% and 9.7% at laboratory and factory level, respectively.