Browsing by Author "Sánchez Ojeda, José Ricardo"

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    Desarrollo de una bebida de hidromiel a base de pera piña (Pyrus communis)
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-02) Sánchez Ojeda, José Ricardo; Ortiz Escobar, Jacqueline de las Mercedes
    Mead, a fermented beverage combining honey and water, exhibits significant potential in the artisanal beverage industry, particularly when infused with ingredients such as herbs, spices, and fruits. This study explored the incorporation of pear to enhance its organoleptic characteristics. Two yeast strains, Fermivin 4F9 and Fermivin 7013, were used alongside two concentrations of pear juice and honey adjusted to 15 and 20 degrees Brix, aiming to identify the most accepted formulation. After a ten-day fermentation period at 24 degrees Celsius, the meads reached between 6 and 8 degrees Brix. Twenty-five semi-trained tasters evaluated the samples, assessing aspects such as color, flavor, aroma, and overall acceptability. The findings indicated that the mixture of pear juice and honey at 20 degrees Brix with Fermivin 4F9 yeast received the highest ratings from the evaluators. Physicochemical analyses of the best-performing treatment revealed that the mead had a total acidity of 1.53, volatile acidity of 0.77, fixed acidity of 1.353 grams per cubic centimeter, 8 degrees Brix, an alcohol content of 10 degrees Gay-Lussac, and a methanol content of 8.11 milligrams per 100 cubic centimeters, meeting the standards established by NTE INEN 374 regulations for alcoholic beverages.