Desarrollo de una herramienta instrumental de gusto artificial aplicable a bebidas alcohólicas a base de miel de abejas

Se llevó a cabo el monitoreo a lo largo del tiempo de la fermentación de hidromiel a 25°C, usando Saccharomyces cerevisiae subsp. bayanus como agente fermentador, miel diluida, polen, frutos rojos, diferentes hierbas aromáticas y especias, partiendo de mostos con 24°Brix, los cuales se pasteurizaron previamente. Se desarrolló una herramienta de gusto artificial con un potenciostato de cuatro canales, combinación de sensores de platino y grafito modificados con sulfato de cobre, aplicación de voltametría cíclica y onda cuadrada. Las señales obtenidas se correlacionaron con otras variables obtenidas: pH, acidez total, contenido de azúcares, productividad, conversión, contenido de etanol, actividad antioxidante, perfil de compuestos volátiles, espectro FTIR-ATR, nariz electrónica, lengua electrónica comercial y panel sensorial entrenado. Mediante análisis de componentes principales y correlaciones lineales por mínimos cuadrados se pudo establecer que la herramienta permite el monitoreo del proceso fermentativo, así como también la clasificación de diferentes hidromieles.Abstract. A mead fermentation monitoring was done at 25°C by using Saccharomyces cerevisiae subsp. bayanus, diluted honey, pollen, red fruits, various herbs and spices, starting from pasteurized musts with 24 °Brix. An artificial taste system was developed with a four channel potentiostat, platinum and modified with copper sulfate graphite sensors, and the application of cyclic and square wave voltammetry. The signals obtained were correlated with other variables obtained: pH, total acidity, sugar content, productivity, conversion, ethanol content, antioxidant activity, profile of volatile compounds, FTIR-ATR spectrum, electronic nose and electronic tongue and a trained sensory panel. By using principal component analysis and least squares linear correlations it was established that the tool allows monitoring the fermentation process as well as the classification of different meads.Doctorad

Obtaining a Vodka-like Distillate from a Native Colombian Yam (Dioscorea Spp.)

Yam is currently an emblematic tuber from Colombian Caribbean Region. Its cultivation and consumption are linked to the arrival of slaves on the Caribbean Coast. Colombia’s yam has stood out worldwide for its technological advances in cultivation and it has been among the countries with the best performance indicators in tons per hectare planted. The 90% of the national production comes from Caribbean Region. However, the high perishability of the yam, and high temperatures, the lack of communication routes and the high transportation costs, increase the losses and limit the profitability of the product. There is an overproduction of yam and other tubers too. The impact has come to significantly impoverish both farmers and consumers, even affecting the presence of yam in local population diet. Under similar circumstances, in many cultures distilled alcoholic beverages have emerged from local foods, such as wheat, malt, potato, sugar cane, grapes, etc. The aim of this article is to show preliminary results about using yam as a raw material in an alternative way. It could contribute to increase yam’s value through developing a vodka-like distilled process. In this case, raw yam flour was hydrolyzed to obtain a worth to be fermented at 20°C with a commercial S. cerevisiae yeast. After fermentation a simple batch distillation in a copper distiller was made. During the process, it was measured temperature, fermentation time, pH, and Brix degree. All transformation process was done in a pilot plant (CE 640 Gunt, Hamburg). A first-order kinetics model was adjusted to sugars consumption, and a Gompertz model was used to ethanol production. It is concluded that an alcoholic beverage based on yam can be an alternative to yam overproduction. Keywords.Yam, fermented beverages, distilled beverages, physicochemical analysis, ki