Resumo

AMOROCHO-CRUZ, CLAUDIA-MILENA,; SOTO-MORA, JUAN-EDUARDO,  e  CHARRY-ROA, SEBASTIAN,. Physicochemical, microbiological and sensory characterization of curuba wine (Passiflora mollissima var. Bailey). Rev.Bio.Agro [online]. 2022, vol.20, n.2, pp.45-59.  Epub 01-Jul-2022. ISSN 1692-3561.  https://doi.org/10.18684/rbsaa.v20.n2.2022.1562.

The alcoholic beverage industry has grown exponentially in terms of the production of alcohol-containing products in an artisanal manner. Thus, it is proposed to implement an agroindustrial production alternative by making fruit wine from curuba (Passiflora mollissima) using a Saccharomyces Cerevisiae (Var. Bayanus) yeast strain. Three phases were developed; the first consisted of obtaining and fermenting the curuba pulp; the second phase included physicochemical and microbiological characterization, evaluating parameters such as pH, acid-base titration, soluble solids, color, viscosity, yeast count by deep seeding on YGC agar and LAB count on MRS agar to verify malolactic fermentation; finally, sensory analysis was performed through a quantitative descriptive analysis (QDA) in solitary and paired. The result obtained was a beverage with a pH of 3,14±0,02, a viscosity of 2,31±0,02 cP, soluble solids content of 7,65±0,07 °Brix and an alcohol content of 12,91±0,19 v/v. Thus, the study demonstrates that curuba has a high biotechnological potential in the elaboration of fermented beverages, offering an additional alternative for the elaboration and commercialization of new products in the department of Huila (Colombia).

Palavras-chave : Saccharomyces cerevisiae var. Bayanus; Alcoholic fermentation; Fermented beverage; CIELab; Viscosity; Malolactic fermentation; QDA; Fruit wine; Curuba; Rheology.

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