SciELO - Scientific Electronic Library Online

 
vol.8 issue1THERMODYNAMIC ANALYSIS OF A SOLAR ABSORPTION REFRIGERARON SYSTEM USING MONOMETHYLAMINE - WATER SOLUTIONS FOR FOOD STORAGEEFFECT OF THE GERMINATION ON THE PROTEIN CONTENT AND DIGESTIBILITY IN AMARANTH, QUINUA, SOY BEAN AND GUANDUL SEEDS author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Biotecnología en el Sector Agropecuario y Agroindustrial

Print version ISSN 1692-3561

Abstract

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

Keywords : Wine fruit maturitystage; nutriente; alcoholic fermentation.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License