Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)

Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)

Abstract The department of Huila is a producer of Castilla blackberry (Rubus glaucus Benth), a perishable fruit in post-harvest, making it necessary to develop processing alternatives in order to extend its shelf life and improve its market price. It was therefore proposed to elaborate a fermented blackberry drink using clarification, maturation, and aging processes. The physiochemical and microbiological parameters were characterized in the different phases. The inoculated yeast generated changes during the fermentation of the blackberry juice reducing the soluble solids to 6.9°Brix and viscosity to 1.5 cP. The alcohol content at the end of the process was of 14.4 alcohol by volume (ABV).

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Main Authors: Oviedo-Arbeláez,Manuel, Lozano-Vera,Jennifer, Amorocho-Cruz,Claudia M.
Format: Digital revista
Language:English
Published: Universidad Nacional de Colombia 2018
Online Access:http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532018000400107
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spelling oai:scielo:S0012-735320180004001072019-02-11Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)Oviedo-Arbeláez,ManuelLozano-Vera,JenniferAmorocho-Cruz,Claudia M. viscosity fermentation Saccharomyces cerevisiae var. Bayanus enology Abstract The department of Huila is a producer of Castilla blackberry (Rubus glaucus Benth), a perishable fruit in post-harvest, making it necessary to develop processing alternatives in order to extend its shelf life and improve its market price. It was therefore proposed to elaborate a fermented blackberry drink using clarification, maturation, and aging processes. The physiochemical and microbiological parameters were characterized in the different phases. The inoculated yeast generated changes during the fermentation of the blackberry juice reducing the soluble solids to 6.9°Brix and viscosity to 1.5 cP. The alcohol content at the end of the process was of 14.4 alcohol by volume (ABV).info:eu-repo/semantics/openAccessUniversidad Nacional de ColombiaDYNA v.85 n.207 20182018-12-01info:eu-repo/semantics/articletext/htmlhttp://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532018000400107en10.15446/dyna.v85n207.72957
institution SCIELO
collection OJS
country Colombia
countrycode CO
component Revista
access En linea
databasecode rev-scielo-co
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Oviedo-Arbeláez,Manuel
Lozano-Vera,Jennifer
Amorocho-Cruz,Claudia M.
spellingShingle Oviedo-Arbeláez,Manuel
Lozano-Vera,Jennifer
Amorocho-Cruz,Claudia M.
Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)
author_facet Oviedo-Arbeláez,Manuel
Lozano-Vera,Jennifer
Amorocho-Cruz,Claudia M.
author_sort Oviedo-Arbeláez,Manuel
title Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)
title_short Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)
title_full Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)
title_fullStr Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)
title_full_unstemmed Physicochemical and microbiological characterization of blackberry (Rubus glaucus Benth) wine, El Hobo (Huila)
title_sort physicochemical and microbiological characterization of blackberry (rubus glaucus benth) wine, el hobo (huila)
description Abstract The department of Huila is a producer of Castilla blackberry (Rubus glaucus Benth), a perishable fruit in post-harvest, making it necessary to develop processing alternatives in order to extend its shelf life and improve its market price. It was therefore proposed to elaborate a fermented blackberry drink using clarification, maturation, and aging processes. The physiochemical and microbiological parameters were characterized in the different phases. The inoculated yeast generated changes during the fermentation of the blackberry juice reducing the soluble solids to 6.9°Brix and viscosity to 1.5 cP. The alcohol content at the end of the process was of 14.4 alcohol by volume (ABV).
publisher Universidad Nacional de Colombia
publishDate 2018
url http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0012-73532018000400107
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AT lozanoverajennifer physicochemicalandmicrobiologicalcharacterizationofblackberryrubusglaucusbenthwineelhobohuila
AT amorochocruzclaudiam physicochemicalandmicrobiologicalcharacterizationofblackberryrubusglaucusbenthwineelhobohuila
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