Caracterización de vino de pitahaya roja (Hylocereus polyrhizus) con la inclusión de flor de jamaica (Hibiscus sabdariffa) y dos tipos de levaduras.

Abstract

The objective of this investigation was to characterize red pitahaya (My/ocereus polyrhizus) wine with hibiscus flower (ibiscus sabdariffa) and two types of yeasts. A completely randomized design was applied with a 3*2 factorial arrangement (Factor A: three levels of hibiscus flower inclusion; Factor B: two types of yeast) with the Tukey test for separation of means (p<0.05). A total of six treatments were obtained. In the first stage, the product was elaborated according to the formulations proposed, whose physical-chemical characteristics of total acidity, alcohol content, volatile acidity, and methanol were analyzed and compared with INEN 374. In addition, pH. Brix, and total polyphenols were evaluated and after the microbiological analysis (fecal coliforms, mesophilic aerobes, molds, and Yeasts) was carried out. In the next stage, the best treatment was determined according to its sensory characteristics (color, aroma, and flavor) using the Kruskal-Wallis method with a S-point hedonic test in which 39 untrained panelists participated. The treatment four showed the highest score (0% hibiscus flower and ferritin P21). Since it was the most widely accepted, the respective economic analysis was carried out, and it was determined that this treatment has a production cost of $6.31 per liter with a B/C of $1.59, resulting in the most economically profitable wine. In conclusion, treatment 4 presents greater acceptance by the consumer because it has better organoleptic characteristics and, at the same time, presents higher economic income for the manufacturer. It is recommended to decrease the concentrations of hibiscus flowers to improve the organoleptic characteristics, essentially the

flavor of the wine.