Evaluación de la papa cecilia como materia prima para la obtención de vodka en la empresa primicia de la ciudad de riobamba

Abstract

The objective of this project was to evaluate the Cecilia potato (Solanum tuberosum) to obtain vodka. Through a comparative study of the combination of: Cecilia potato starch, turbo yeast, extra pale ale type barley malt in different quantities. The respective organoleptic and physicochemical tests were carried out to guarantee the quality of the product obtained. Three treatments were carried out with three replicates each. In each treatment, starch was extracted from the Cecilia potato by the wet method. The first stage was starch gelatinization. Then, the malt was activated to mix both compositions in order to hydrolyze the mixture, followed by inoculation to later recover the residual sugars and ferment it in previously suitable bottles under environmental conditions. 3 distillations were performed on all treatments. Thus, determining which is the treatment that met the intrinsic characteristics of vodka stipulated in the INEN 369 regulation. Next, a simple comparative experimental design was used for the interpretation of the results. Treatment one and 3 were rejected for not complying with THE INEN 369 regulations, thus determining that treatment 2 was the best to produce vodka, because it fully complied with the following analyzes: alcoholic strength, congeners, total acidity and yield. In this way, it is concluded that treatment 2 after performing the physicochemical and organoleptic tests presented values accepted by the NTE INEN 369. It is recommended in the study of fermentation to use some fruit or product that provides more sugar to the must and therefore obtain more alcohol in less time, thus minimizing the resources in the process.