Obtaining of ethyl alcohol from two varieties of cabuya: alternative for its industrialization: Investigation article

Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación

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Title Obtaining of ethyl alcohol from two varieties of cabuya: alternative for its industrialization: Investigation article
Obtención de alcohol etílico a partir de dos variedades de cabuya: alternativa para su industrialización: Artículo de investigación
 
Creator Loor-Ponce, Dimas
 
Subject etanol
cabuya
destilación
fermentación
mosto
tequila
ethanol
cabuya
distillation
fermentation
must
tequila
 
Description This research project studies the use of native plants of Furcraea cabuya var. integra and Furcraea cabuya var. cabuya from the Ecuadorian coast harvested in the towns of: Ayampe, Montecristi, Tosagua, Portoviejo, with the main objective of obtaining ethyl alcohol through fermentation, distillation and filtration in order to achieve an alcoholic beverage suitable for human consumption. In the conditioning and experimental development, the different parameters are considered, such as the different cooking times and temperatures, the tests with different types of inocula and yeast concentrations, as well as different nutritional supplements (with special attention to the nitrogen source). Establishing optimum temperature for the hydrolysis of inulin 117 ° C for 4 hours and the optimal fermentation process using commercial active dry yeast at 1% w / v with respect to the must and a supplementation with ammonium sulfate of 0.15 g / 100mL of must. The rectified cabuya must gives us a drink with an exquisite Tequila flavor, which after being sensorially evaluated showed that our liquor is within the parameters of consumer acceptance.
Keywords: ethanol, cabuya, distillation, fermentation, must, tequila.
 
Este proyecto de investigación estudia la utilización de plantas nativas de Furcraea cabuya var. integra y Furcraea cabuya var. cabuya del litoral ecuatoriano, cosechadas en los poblados de: Ayampe, Montecristi, Tosagua, Portoviejo, con el objetivo principal de obtener alcohol etílico mediante la fermentación, destilación y filtración y de esta forma conseguir una bebida alcohólica apta para el consumo humano. En el acondicionamiento y desarrollo experimental se consideran los diferentes parámetros como los diferentes tiempos y temperaturas de cocción, las pruebas con diferentes tipos de inóculos y concentraciones de levaduras, además de diferentes suplementaciones nutritivas (con especial atención a la fuente de nitrógeno). Estableciendo como temperatura óptima para la hidrólisis de la inulina 117 °C durante 4 horas y el proceso fermentativo óptimo utilizando levadura seca activa comercial al 1% p/v con respecto al mosto y una suplementación con sulfato de amonio de 0,15 g/100mL de mosto. El mosto de cabuya rectificado genera una bebida con exquisito sabor a Tequila, la cual luego de ser evaluada sensorialmente demostró que el licor producido se encuentra dentro de los parámetros de aceptación de los consumidores.
Palabras clave: etanol, cabuya, destilación, fermentación, mosto, tequila.
Abstract
This research project studies the use of native plants of Furcraea cabuya var. integra and Furcraea cabuya var. cabuya from the Ecuadorian coast harvested in the towns of: Ayampe, Montecristi, Tosagua, Portoviejo, with the main objective of obtaining ethyl alcohol through fermentation, distillation and filtration in order to achieve an alcoholic beverage suitable for human consumption. In the conditioning and experimental development, the different parameters are considered, such as the different cooking times and temperatures, the tests with different types of inocula and yeast concentrations, as well as different nutritional supplements (with special attention to the nitrogen source). Establishing optimum temperature for the hydrolysis of inulin 117 ° C for 4 hours and the optimal fermentation process using commercial active dry yeast at 1% w / v with respect to the must and a supplementation with ammonium sulfate of 0.15 g / 100mL of must. The rectified cabuya must gives us a drink with an exquisite Tequila flavor, which after being sensorially evaluated showed that our liquor is within the parameters of consumer acceptance.
Keywords: ethanol, cabuya, distillation, fermentation, must, tequila.
Información del manuscrito:Fecha de recepción: 19 de octubre de 2017Fecha de aceptación: 06 de diciembre de 2017Fecha de publicación: 10 de enero de 2018
 
Publisher IBKNORGCORP S.A.
 
Date 2018-01-10
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Artículo revisado por pares
 
Format application/pdf
text/html
 
Identifier https://journalingeniar.org/index.php/ingeniar/article/view/6
10.46296/ig.v1i1.0001
 
Source Scientific Journal INGENIAR: Engineering, Technology and Research; Vol. 1 No. 1 (2018): INGENIAR Scientific Journal: Engineering, Technology and Research; 2-16
Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.; Vol. 1 Núm. 1 (2018): Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación; 2-16
2737-6249
10.46296/ig.v1i1
 
Language spa
 
Relation https://journalingeniar.org/index.php/ingeniar/article/view/6/13
https://journalingeniar.org/index.php/ingeniar/article/view/6/14
 
Rights Derechos de autor 2018 Revista Científica INGENIAR: Ingeniería, Tecnología e Investigación. ISSN: 2737-6249.
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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