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Abstract            Volume:6  Issue-9  Year-2018         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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Production of Tuna (Opuntia ficus-indica) Wine by Alcoholic Fermentation for Industrial Processing
Guerrero1, M. Parada2, V. Tapia2 and S. Vallejo2*
1Investigador Facultad de Ciencias Ingeniería Química ESPOCH
2Docentes Investigadores ESPOCH
*Corresponding author

The main objective of this study to obtain tuna wine (Opuntia ficus-indica) in general, in the first instance the NTE 1750 regulation was used to establish the sample size of fruit in the experimental development; with one of which, the procedures are directed to the production of wine of fruits and traditional wine; by means of the fermentation process when using types of yeast: Saccharomyces cerevisiae and Saccharomyces cerevisiae var. Bayanus. The raw material was analyzed under physicochemical parameters according to NTE 978, resulting in a defective percentage: 1.93%, ºBrix: 15%, pulp content: 54.33%, and titratable acidity (citric acid): 0.20 %, medium size and extra grade; and microbiological parameters according to NTE 2337, yielding results for molds and yeasts: 20 CFU / g and Mesophilic Aerobics: 70 CFU / g, thus accepting processing. An alcoholic strength close to 12% (v / v) and a pH: 3.5 in the final product is adjusted to 21º Brix and a titratable acidity of 0.55%. The end of the fermentative process at 20ºC is established through daily readings of ºBrix, thus the first fermentation test lasts for 8 days and the second for 10 days. The resulting fermented musts are clarified in the following dosages: 60 g / hL of bentonite, 8 g / hL of gelatin and 40 g / hL of bentonite, 8 g / hL of gelatin with an execution time of 8 days and 6 days respectively. Through a sensory analysis by the affective method, a general acceptance of 22%, 65% and 17% is obtained for the first and second tests, and the third corresponds to the control sample, is characterized by the wine with the highest acceptance according to the NTE standard. 374, obtaining: Alcohol 11.87% (v / v), Volatile acidity (acetic acid): 1.31 g / l; Total acidity (tartaric acid): 6.23 g / L; Total sulfur dioxide: 381.22 mg / L; Methanol: <2.00 mg / L and sugar content: 6.40 g / L; therefore its production is established; Based on the time of production and content of residual sugars, it is classified as a young and dry wine according to the NTE INEN 0338 standard.

Keywords: Tuna (Opuntia ficus-indica), Tuna Wine, Process Design, Fermentation Trials, Physicochemical Characterization, Sensory Analysis, Yeast (Saccharomyces cerevisiae), Yeast (Saccharomyces cerevisiae var. Bayanus)
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How to cite this article:

Guerrero J., M. Parada, V. Tapia and Vallejo S. 2018. Production of Tuna (Opuntia ficus-indica) Wine by Alcoholic Fermentation for Industrial Processing.Int.J.Curr.Res.Aca.Rev. 6(9): 72-82
doi: https://doi.org/10.20546/ijcrar.2018.609.007
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.