Diseño del proceso industrial para la obtención de vino a base de Tuna (Opuntia-ficus indica), para la empresa Vita Tuna.

Abstract

The objective of this work was to design the industrial process for obtaining a wine based on tuna (Oputia ficus-indica), for the company Vita Tuna. The norm NTE 1750: 1994 was taken into account, to establish the sample from the fruit to be used in the experimental development; with a methodology with procedures which are directed to the production of wine from fruits through the fermentation process by means of two types of yeasts Saccharomyces cerevisiae y Saccharomyces cerevisiae var. Bayanus. The raw material was analyzed under physicochemical parameters according to the norm NTE 978: 2009, resulting in a defective percentage: 1.93%, °Brix: 15%, pulp content: 54.33%, and titratable acidity as citric acid: 0.20%, medium size and extra grade, thus, accepting its processing. In order to reach an alcoholic degree close to 12% (v/v) and a pH: 3.5 in the final product, the wort is adjusted to 21 °Brix and to an acidity of 0.55%. The end of the fermentation process is established at 20 °C by daily °Brix readings, thus, the first fermentation trial lasts for 8 days and the second for 10 days. The fermented worts were clarified with 60 g/hL of bentonite/8 g/hL of gelatin and 40 g/hL of bentonite/8 g/hL of gelatin; with an execution time of 8 days and 6 days respectively. Through a sensory analysis by the affective method, a general acceptance of 22%, 65% and 17% is obtained for the wine of the first and second trials and that of the company respectively, the most accepted wine is characterized, according to the norm NTE 374: 2016, obtaining as results: Alcohol 11.87% (v/v), Volatile acidity (acetic acid): 1.3 g/L: Total acidity (tartaric acid): 6.23 g/L; Total sulfur dioxide: 381.22 mg/L; Methanol: <2.00 mg/L and Sugar Content: 6.40 g/L; therefore, the production and commercialization of the product is established, which, based on the time of production and the content of residual sugars is classified as a young and dry wine according to NTE 0338.