Resumo

HOYOS, JOSÉ LUIS et al. DETERMINARON OF FERMENTATIVES PARAMETERS TO FORMULATION AND PROCUREMENT OF WINE ORANGE (Citrus sinensis). Rev.Bio.Agro [online]. 2010, vol.8, n.1, pp.26-34. ISSN 1692-3561.

The objective was to obtain an alcoholic beverage from orange valence. There were two stages. In the first, a physicochemical fruit. In the second, it was determinedthe effectofthe degree of maturation, the addition ofnutrients and anhydrous sulphur, foraperiod of 21 days of fermentation. Physicochemical showed two states ofmaturity (five and six) fit for the fermentation process. The second phase, starting fermentation parameters were: 9g/Kg citric acid, 20°Brix, 63g (NH₄)₂PO₄/Kg yeast, 160.37 g (NH₄)₂S0₄/Kg yeast and 0.8mg of S0₂ molecular/L. Statistical analysis showed T3 for a valué of 60.1 g/dm3 of residualsugar, alcoholic strength of 8.25°GL, cell viability of 70%, 0.9689% of totalacidity, volatile acidity of 0,090% andpH of 3.6, valúes adjusted to the NTC 708, idealparameters for the fermentation of sweet wines

Palavras-chave : Wine fruit maturitystage; nutriente; alcoholic fermentation.

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