Keywords
fermentation
fruit wines
congeners
alcoholic beverage
How to Cite
Abstract
AbstractThe main objective of this research was the physicochemical characterization of a wine Borojó (Borojoa patinoi Cuatrec) for the exploitation of this exotic fruit of the Colombian Pacific. Borojó wine (Alibertia patinoi cuantrec) was obtained from the fermentation of the must, after this stage the wine was clarification and filtration process to give it shine and finish the final product. The physicochemical characterization was performed to wine obtained had a content of 9.25 alcohol degree and amount of congeners within established parameters. With the encrypted values as minimum and maximum they are taken from 708 Colombian Technical Standard (NTC 708) for fruit wine, the values obtained was for acceptance the law of alcoholic beverages. The results of the microbiological analyzes were within acceptable ranges for pulp borojó (Alibertia patinoi cuantrec) and wine obtained.
References
Referencias bibliográficas.
ÁLVAREZ, R.; MANZANO, J.; MATERANO. W.; VARELA, A. (2009). Caracterización química y sensorial del vino artesanal de tomate de árbol (Cyphomandra betaceae), en: Revista UDO Agrícola: 9 (2), 436-441 (2009).
ARANGO, A.G.J.; QUIJANO, T.J., (1986). Estudio de los frutos de Boroja patinoi (Cuatrec.), en: Revista Latinoamericana de Química, 17 (3–4), 167–169.
BERENGUER, M.; VEGARA, S.; BARRAJON, E.; SAURA, D.; VALERO, M.; MARTI N. (2016). Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains, en: Food Chemistry 190 (2016) 848–855
CONTRERAS-CALDERÓN, J.; CALDERÓN-JAIMES, L.;GUERRA-HERNÁNDEZ, E.; GARCÍA-VILLANOVA, B. (2011). Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia, en: Food Research International 44 (2011) 2047–2053
DIAZ-OCAMPO, R.; GARCÍA-ZAPATEIRO, L., FRANCO-GOMEZ, J.M., VALLEJO-TORRES, C., 2012. Caracterización bromatológica, físico-química, microbiológica y reológica de la pulpa de borojó (Borojoa patinoi Cuatrec) en: Ciencia y Tecnología, 5 (1), 17–24.
FRAZIER, W.C., WESTHOFF, D.C. (1978). Preservation by food additives. En: Food Microbiology. McGrawHill Book Company, New York, USA. pp. 154-170.
KOLB, E. (2002). Vinos de frutas Elaboración artesanal e industrial. Ed Acribia, S.A.
KOPPEL, K., ANDERSON, E., & CHAMBERS, E. (2015). Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma, en: Journal of the Science of Food and Agriculture, 95(5), 1066–1071.
LEEFERS, L.S (1973). Manual de enología y bebidas alcohólicas 2v. SENA. Servicio nacional de aprendizaje. Colombia 146 p. Disponible en: < http://www.banrepcultural.org/blaavirtual/ciencias/sena/cursos-de-capacitacion/bebidas-alcoholicas-t-2/indice.htm> [20 de junio de 2014]
LEY DE NORMATIVIDADES DE BEBIDAS ALCOHÓLICAS. Decreto 365 de 1994, Diario Oficial No. 41.220, del 11 de febrero de 1994, publicado en santa fe de Bogotá por INVIMA.
LONDOÑO J.W. (1999). Manejo postcosecha y comercialización de borojó. Bogotá: Servicio Nacional de Aprendizaje, Department for International Development, Reino Unido, Natural Resources Institute - University of Greenwich, Reino Unido.
MESAS, J.M.; ALEGRE M.T. (1999). El papel de los microorganismos en la elaboración del vino, en: Ciencia y Tecnología Alimentaria, 2(4), 174-183.
MOLINA, A. M., GUADALUPE, V., VARELA, C., SWIEGERS, J. H., PRETORIUS, I. S., & AGOSIN, E. (2009). Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains, en: Food Chemistry, 117, 189–195.
MOSQUERA L.H.; MORAGA B , G.;. MARTINEZ-NAVARRETE. (2010). Effect of maltodextrin on the stability of freeze-dried borojó (Borojoa patinoi Cuatrec.) powder, en: Journal of Food Engineering, 97 (2010) 72–78
MOSQUERA, L.H., RÍOS, H.A., ZAPATA, P.S. (2006). Obtención de una materia prima con valor agregado mediante secado por aspersión a partir del fruto fresco de borojó (Borojoa patinoi Cuatrec.), en: Revista Institucional Universidad Tecnológica del Chocó 11 (23), 5–10
NTC 404, Instituto Colombiano de Normas Técnicas y Certificación – Colombia (2007), Establece los requisitos y los métodos de ensayo que deben cumplir los jugos y pulpas de frutas. Quinta Actualización, Bogotá (2007).
NTC 708, Instituto Colombiano de Normas Técnicas y Certificación – Colombia (2005). Norma Colombiana sobre el parámetro de pH en bebidas alcohólicas, en: vinos de frutas, 6-10, Bogotá.
PELEG H.; NOBLE A.C. (1999). Effect of viscosity, temperature and pH on astringency in Cranberry juice, en: Food Quality Preference, 10, 4-5, 345-347.
PETRAVIC-TOMINAC, V., MESIHOVIC, A., MUJADZIC, S., LISICAR, J., OROS, D., VELIC, D., ET AL. (2013). Production of blackberry wine by microfermentation using commercial yeast Fermol Rouge and Fermol Mediterranee, en: Agriculturae Conspectus Scientificus, 78(1), 49–55.
RIBEREAU-GAYON J.; RIBEREAU-GAYON P.; PEYNAUD E., SUDRAUD P. 1976). Science et technique du vin, Tomo I, Analyses et contrôles, Dunod (ed). París.
RIBEREAU-GAYON, P., DUBOURDIEU, D., DONECHE, B., & LONVAUD, A. (2006). Handbook of enology. Volume 1. 2nd Edition. In John Wiley & Sons, Ltd.The microbiology of wine and vinifications. New York.
The authors retain the copyright and grant the journal the right to be the first publication of the work, as well as licensing it under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the authorship of the work and publication initial in this magazine. All content is published under the Creative Commons 4.0 international license: Attribution-Non-Commercial-Share Alike.