Elaboración y control de calidad de vino de taxo (Passiflora tripartita var. mollisima)

Abstract

The purpose of this research was the elaboration and quality control of Taxo wine (Passiflora tripartita variety mollisima), which was carried out in the Bromatology Laboratory, School of Biochemistry and Pharmacy, Faculty of Sciences, Polytechnic School of Chimborazo. Using analytical methods, first a physical-chemical quality control of the taxo was carried out by selecting the best fruits through a macroscopic analysis, with these several musts adjusted to different concentrations (17, 19, 21, 23 and 25 degrees Brix), all at 0.55 % of acidity (citric acid) fermented by the action of yeasts; the process lasted between 15 and 19 days depending on the fermentation process; this was controlled with daily readings in the Brixometer during the whole process. The best treatment was selected by means of a satisfaction survey using a hedonic scale and a comparison of their refractometric readings. Resulting in the initial conditions: 23 degrees Brix, 0.55% acidity, as fundamental parameters of the optimal treatment; a new fermentation was carried out by adding ammonium acid phosphate as a yeast nutrient (Saccharomyces cerevisiae) obtaining a wine that meets the parameters established in INEN 374 with an alcoholic yield of 12.2 ° GL. Concluding that the Taxo wine is suitable for human consumption, it could be marketed without any problem giving a new way of using taxo as a raw material for the wine industry. It is recommended to produce not only Taxo wine but also wine from more fruits that are not used much for a better utilization and use of their crops.