Obtención de una bebida fermentada alcohólica a base de mosto de durazno abridor (Prunus persica)

Abstract

The objective of the research work was to use the peach “abridor” (Prunus pérsica) to obtain a fermented drink, with color, flavor, aroma characteristic of the raw material used. The research was experimental, in which the fruit was fermented by yeasts (Saccharomyces cerevisiae). The experiments were carried out in the Superior Polytechnic School of Chimborazo, Gastronomy Career, in the experimental cooking laboratories. For the realization of the beverage, the following processes were determined: preparation of raw material, using cleaning and disinfection methods. Obtaining the “mosto” by means of squeezing and decanting the fruit. The fermentation process supported by the yeast (Saccharomyces cerevisiae) helped the peach sugars to become alcohol without losing the organoleptic properties of the peach. By means of the appropriate technique of transfer, the drink was bottled avoiding its oxygenation. The resulting product was obtained by maturing it in a period of approximately six months. In terms of bromatological characteristics, the beverage presented acidity 0.82 g / 1, alcoholic grade 22%, total sugars 6.7%, methanol 0.003% and in microbiological characteristics it presented in molds and yeasts 10 CFU / ml, adequate values according to INEN standards. The organoleptic characterization of the beverage, obtained from 30 evaluators, presented the amber color, opaque clarity and strong intensity in the visual phase. In olfactory phase the peach ferment indicated a high intensity, correct quality and varietal fruit characteristics. On the other hand, the gustatory phase determined that the product is of high intensity, pleasant quality, and medium body, with intense aromas in the mouth, fruit varietals and lasting persistence. The fermented alcoholic beverage was obtained with characteristics of the fruit and it became suitable for human consumption, and it is recommended that all processes be safe to avoid the proliferation of bacteria and contamination of the product.