Efecto del tratamiento enzimático pectolítico en la obtención de vino de mortiño

Abstract

The study consists in applying a commercial pectolytic enzyme treatment with enzyme preparations to obtain a kind of wine made of Andean blueberry (Vaccinium floribundum Kunth) and study the effect of the enzymes in the anthocyanin content of the beverage. It was applied an experimental design AxBxC, being the factor A, the ratio fruit: water (1: 3, 1: 4), factor B, enzymes (without enzyme, Ultrazym AFPL, Pectinex Ultra SP-L) and the C factor, baker's yeast (fresh Levapan and lyophilized Fleischmann). It was determined that fresh yeast allows a greater decrease in soluble solids during fermentation, decanting and racking. Anthocyanin content was measured by the content of total monomeric anthocyanins (AMT) before and after maturation of the beverage, and it was demonstrated that the enzyme Pectinex Ultra SPL produces better content of AMT before maturation, followed by AFPL Ultrazym enzyme, unlike without enzyme treatments. After maturation time AMT content was reduced, but equally both enzyme Pectinex Ultra SPL as Ultrazym AFPL possess greater amount of AMT. Based on the sensory analysis was determined that the best treatment was made with the ratio 1: 4 (fruit: water), enzyme Ultrazym Levapan AFPL and fresh yeast. These conditions and the technology used allowed obtaining a product with attractive organoleptic characteristics.