Obtención de alcohol etílico a partir de dos variedades de cabuya: alternativa para su industrialización: Artículo de investigación

Dimas Loor-Ponce

Authors

Loor-Ponce Dimas Universidad Laica Eloy Alfaro de Manabí, ULEAM. Manta, Ecuador.

Keywords:

ethanol, cabuya, distillation, fermentation, must, 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.

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References

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