Evaluation of fermentation of an alcoholic beverage from aguaymanto (Physalis peruviana)

Abstract

The objective of this research was to develop a new fermented beverage made from aguaymanto. The parameters of fermentation that were evaluated were the type and concentration of yeast, as were the initial concentrations of sugar (Brix). A D-optimal design was proposed, using 16 experimental treatments, with the dependent variables being final Brix, acidity, alcohol percentage (v/v), flavor, and general appearance. The optimization was performed applying the desired function methodology using the parameters that allow an aguaymanto based alcoholic beverage using the Saccharomyces cerevisiae type yeast at the concentration of 0.2% and an initial sugar concentration of 28 Brix.