Elaboración de bebida alcoholica a partir de aguamiel de cabuya, con levadura aislada del Bosque nativo Pungalá

Abstract

This research aimed to develop an alcoholic beverage using agave sap from the cabuya plant, employing a yeast strain isolated from the native Pungalá Forest. A completely randomized design under a linear model was applied, considering three treatments: native yeast (T1), commercial yeast (T2), and isolated yeast (T3), each with five replications. ADEVA, Tukey's test, and descriptive statistics were essential for the Physicochemical and microbiological analyses. The sensory analysis used the Kruskal-Wallis and acceptance tests with a hedonic scale involving 150 untrained panelists. The economic analysis employed the benefit/cost indicator. Physicochemical characterization of the agave sap revealed an acidity of 0.03%, pH of 4.06, soluble solids of 15.84° Brix, ash content of 0.24%, 7.97% reducing sugars, and a refractive index of 1.35nD. Microbial load indicated 5.38x106 CFU/ml of yeast (Saccharomyces spp.). Sensory aspects (odour, colour, and flavour) scored excellent, meeting the requirements of standard NMX.V.022.1972. Physicochemical evaluation of the beverages showed statistical differences in alcohol content, aldehydes, methanol, higher alcohols, esters, and dry extract, while furfural showed no differences, values within the acceptance limits of standard INEN 1837. Microbiological analysis showed a lower yeast population in T2 with 1 CFU/ml and a higher count in T3 with 14 CFU/ml, exceeding acceptance limits according to standard INEN 2238. Sensory evaluation favored T1 with an excellent score, with a benefit/cost ratio of 1.28 for both T1 and T3.