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Tipo de material : masterThesis
Título : Desarrollo de una bebida alcohólica tipo vino de pitahaya amarilla (Selenicereus Megalanthus), del cantón Palora, provincia de Morona Santiago
Autor : Garzón Aguila, Raúl Ernesto
Tutor : Moncayo Moncayo, Pablo Santiago
Palabras clave : BEBIDAS ALCOHÓLICAS;BEBIDAS FERMENTADAS;VINOS;VITICULTURA Y ENOLOGÍA;MORONA SANTIAGO-ECUADOR
Fecha de publicación : 2019
Editorial : Quito: Universidad de las Américas, 2019
Citación : Garzón Aguila, R. E. (2019). Desarrollo de una bebida alcohólica tipo vino de pitahaya amarilla (Selenicereus Megalanthus), del cantón Palora, provincia de Morona Santiago (Tesis de maestría). Universidad de las Américas, Quito.
Resumen : La pitahaya amarilla es una materia primaria que se cultiva en el cantón Palora, provincia de Morona Santiago, con la que se pretende proponer una alternativa al productor en época de abundancia ya que se le dificulta ubicar el excedente de la producción por falta de mercado…
Descripción : The yellow pitahaya is a primary material that is grown in the Palora canton, province of Morona Santiago, with which it is intended to propose an alternative to the producer in times of abundance since it is difficult to locate the surplus of production due to lack of market, For this reason, this research seeks to provide a transformation option that meets the characteristics necessary for it to be welcomed and consumed. In the first clarified and unclarified factor was evaluated and in the second the maturation time of the product for 30 and 60 days to be able to standardize the process and give the finished product a greater physical and organoleptic characteristic. The brix was evaluated in its physical characteristic both in the two fermenters obtaining for 14 days: 10.4 ° brix, which determines an alcohol potential of 5.75 percent (Gay Lussac); in the same way the pH was regulated to 4 and during the 14 days it degraded to 3.96; As for turbidity with 300nm absorbance degree, T1: 3.66 was obtained as a result; T2: 1.87; T3: 3.75 and T4: 1.94; by means of the microbiological analysis of Escherichia coli it was determined that in factor A there is a significant difference and among the interactions the T1 (clarified + 30 days) obtained a lower microbiological load with 3.50 CFU - g. The chemical compounds present in low proportion in the best treatment were: methane: 29.01 mg - 100 cm³ AA; higher alcohols: 200 mg - 100 cm³ AA; aldehydes: 3.40 mg - 100 cm³ AA; furfural: 6.80 mg - 100 cm³ AA and esters: 9.00 mg - 100 cm³ AA; In the organoleptic analyzes, the perception of the panelists was taken into account, obtaining as a result that T1 was chosen by the tasters due to its qualities such as smell, color and taste. The investment cost for the implementation of this pitahaya wine processing plant is USD 184,449.98, the same as projected over a period of ten years will obtain a TIRF of 72.40 percent and a NPV of 1,028,379.59 USD, with a recovery period of one year four months, having a unit value of the product of 3.50 USD in its presentation of 330 mL.
URI : http://dspace.udla.edu.ec/handle/33000/11759
Aparece en las colecciones: Maestría en Agroindustria con Mención en Calidad y Seguridad Alimentaria

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