Elaboración de una bebida fermentada tipo vino a partir de la acerola (Malpighia emarginata).

Abstract

The study was carried out at the Animal Husbandry Engineering School of the Animal Sciences Faculty. A fermented wine-type drink was elaborated from acerola cherry in four percentages 0%, 25%, 50% and 75%. Each one of them was subjected to analysis using the ADEVA scheme with the aim of providing added value to acerola cherry, a not very well-known fruit, with a high industrial potential and with great acceptance in the international market. During the elaboration process, six different treatments were carried out, under a completely random design. After the experimental part, the main values obtained were: The analysis of the Total Solids showed highly significant differences; the best treatment was the 75% level with a value of 4.6. The analysis of the minerals showed highly significant differences; the best treatment was the 75% level with a value of 0.03. The pH analysis did not show highly significant differences; the best treatment was the 75% level with a value of 3.65. The acidity analysis showed highly significant differences; the best treatment was the 75% level with a value of 0.16. The Brix analysis showed highly significant differences; the best treatment was the 75% level with the value of 7.21. In alcohol analysis it presented highly significant differences; the best treatment was the 75% level with a value of 5.20. The cost benefit analysis was favorable. The 25 and 75% levels of acerola cherry are recommended which were the most favorable treatments, since they would provide industrial benefits for its commercialization and benefits for consumption.