Efecto De Pasteurizacion Y Adicion De Sulfitos En La Fermentacion De Vino De Pina

Resumen del Libro

Fermentation experiments have been conducted with pineapple juice using pineapple (Ananas comosus) Red Spanish variety. The experiments were conducted to evaluate the effect of five types of yeast strains in the sensory characteristics of pineapple wines and to evaluate the effect of pasteurization and addition of sulfites in the overall ethanol productivity (Qp), maximum sugar consumption rate (rs) and maximum ethanol production rate (rpm). The effect of yeast strains was evaluated using the 20 point system of UC Davis. Twenty sensory panelists were selected and trained. The data was performed with a Balance Incomplete Block Design (BIB). The effects of pasteurization and addition of sulfites were evaluated with a factorial design 2×2 with 3 repetitions. The wine with the best evaluation in the UC Davis system was IVC-GRE with 14.36 average score. The pasteurization had no significant effect in the fermentation but the addition of sulfites delayed the onset fermentation for 24 to 36 hours, increased the maximum sugar consumption rate, decreased the overall ethanol productivity and had no effect in the maximum ethanol production rate.