Elaboración de cerveza artesanal utilizando como clarificante la enzima proteolítica obtenida del toronche.

Abstract

The objectives of this research work were to know the physicochemical characteristics of the toronche fruit (Vasconcellea Stipulata) and to determine the best treatment of the Golden Ale Craft Beer using different levels (0, 0.5, 1.0, and 1.5 g) of the proteolytic enzyme of toronche, which were carried out in the laboratories of Food Processing, Bromatology, Biological Sciences and Water Quality of the Escuela Superior Politécnica de Chimborazo (Chimborazo Superior Polytechnic School). For the physicochemical characterization of the toronche fruit, descriptive statistics were applied to analyze moisture, ash, protein, fat, fiber, carbohydrates, pH, acidity and soluble solids, while for the physicochemical and microbiological evaluation of the beer, 4 replicates per treatment were used under a completely randomized design with Tukey separation of means (P<0, 05) using Infostat statistical software, with an experimental unit size of 1250 ml of beer, and for the sensory evaluation, the Rating Test was used using a five-point verbal hedonic scale for untrained evaluators. The best physicochemical results were obtained when applying 1.5 g of enzyme for both permanent turbidity with 8.08 NTU and cold turbidity with 38.3 NTU. In the microbiological analysis of mesophilic anaerobes, molds and yeasts in beer, there were no significant differences between treatments. Finally, the best economic benefit was obtained with treatment 1 (0.5 g) with a production cost of $1.52. It is concluded that treatment 3 with 1.5 g has the best physicochemical and sensory characteristics and is considered the best treatment because, although it does not have the best economic benefit, it varies only $0.02 in relation to the best treatment. Further research on the toronche fruit and the enzymatic capacity of its latex is recommended.