Evaluación de la calidad de bebidas alcohólicas de diferentes cultivares de musáceas en El Carmen-Manabí.

Abstract

The objective of this work was to evaluate the beverage obtained from the alcoholic fermentation of pulp of two Musaceae cultivars, Musa AAB and Musa ABB in different concentration percentages 12.5%, 25%, 50%, under controlled temperature and aeration conditions. The beverages were subjected to the following analyses: alcoholic degree v/v, pH, Yield, Losses, sensory attributes were also analyzed; color, smell, flavor, turbidity, aroma, sweetness, acidity, body, astringency, appearance. The fermented alcoholic beverages presented physical-chemical characteristics aligned to the NTE INEN 374 standard. The treatment with Musa ABB that belongs to the Dominican plantain is the one with the most alcohol, the highest yield and the least liters of waste, the production costs are competitive in the market.