Elaboración de vino a partir del mucílago de cacao CCN-51 con tres tipos de levaduras de la familia Saccharomyces cerevisiae

Abstract

Cocoa is a highly valued fruit by society, due to its versatility for the manufacture of various products from it. Ecuador is one of the main producers of cocoa, being the leader in exporting cocoa in Latin America, and is positioned in sixth place worldwide, however, there is waste of this product, among which stands out the cocoa mucilage, for this reason, wine was made

from it, using three types of yeast from the Saccharomyces cerevisiae family (SafLager W- 34/70, SafAle BE-256 and SafAle K-97). A batch reactor with continuous agitation and

temperature control was designed and built. On the other hand, for the elaboration of the wine, the must was obtained from the cocoa mucilage CCN-51 using a fluidizer; during the fermentation process, the conditions of temperature, pH, °Brix and agitation speed were controlled with the batch reactor. To determine the quality of the wine produced, INEN standard 374 was considered, since it details the permissible values of different parameters so that the beverage is suitable for humans. Finally, to determine the acceptability of the organoleptic properties, a tasting test was carried out, resulting in the SafAle BE-256 yeast as the yeast responsible for providing a pleasant flavor; however, the yeast that gave a higher alcoholic content was SafLager W-34/70.