MODELACIÓN CINÉTICA DE LA FERMENTACIÓN ALCOHÓLICA DEL ZUMO DE POMARROSA

Abstract

Obtaining kinetic models of the process of alcoholic fermentation of the rose apple by means of the yeast Saccharomyces cereviciae. The experimentation was developed maintaining a constant temperature and analyzing the effects of the variables: substrate concentration (18º, 20º and 22º brix), pH (3.5 y 4.5) and percentage of yeast (2.5 and 3.5%). The yeast used in fermentation was adapted to the medium for growth and placed with the juice in plastic containers. For 12 hours ethanol formation was monitored by high pressure liquid chromatography (HPLC), substrate consumption by quantification of reducing sugars and microbial growth by the dry weight method. The more accepted sample after the cupping tests was 5.084°GL, which was concentrated up to 20.6°GL and which was generated from a substrate of 20 °Brix, 3.5% yeast and pH 3.5. These same conditions were repeated in a bioreactor in order to confirm the previous results. For each of the conditions, the best kinetic model was that corresponding to first order kinetics.