Elaboración y control de calidad de vino de Feijoa (Acca Sellowiana Berg), a partir de frutos con corteza y sin ella.

Abstract

A wine of feijoa (Acca sellowiana Berg) and their quality control was developed, from Patate fruits from the province of Tungurahua; the research was conducted in the laboratories of the Faculty of Food Science and Animal Sciences Sciences Polytechnic School of Chimborazo and Control Laboratory of Food Analysis, Technical University of Ambato; for obtaining a feijoa wine that meets the quality standards established by the respective standard and encourage the cultivation and industrialization of this feijoa plant in Ecuador. The must obtained from fruit with bark or without bark and 19, 23 and 25 ° Brix were subjected to fermentation for 15 days. With the addition of ammonium phosphate and potassium metabisulfite at pH 3.33 and acidity of 0.78 in the case of fruit juice without bark; and a pH of 3.42 and 0.76 acidity in the case of fruit juice with rind. In which were measured daily in the refractometric degrees throughout the process must then be cleared and filtered to obtain feijoa wines; then the wines obtained were subjected to a quality control based on INEN NTE-374. The acceptability of the product was measured using a seven-point hedonic scale applied to 25 people and identified the wine greater acceptance by the customer was the T2 with a score of 45 points. It was concluded that to obtain a feijoa wine quality and acceptability it should develop the following conditions: pH 3.33, 0.78% acidity, Brix and 23 ° from the fruit bark, with the addition of ammonium phosphate Potassium metabisulfite. The study shows that the feijoa is a fruit that can be used for wine, food and even pharmaceuticals. Therefore it is recommended to encourage its cultivation and production nationwide since there are very few crops in the country.