Resumo

GARCIA ZAPATEIRO, Luis Alberto; FLOREZ MENDOZA, Cielo Inés  e  MARRUGO LIGARDO, Yesid. Elaboración y caracterización fisicoquímica de un vino joven de fruta de borojó (B patinoi Cuatrec). Cienc. docencia tecnol. [online]. 2016, n.52, pp.507-519. ISSN 1851-1716.

The main objective of this research was the preparation and physico-chemical and microbiological characterization of fruit young wine from Borojó (Borojoa patinoi Cuatrec) for the exploitation of this exotic fruit in the Colombian Pacific. Borojó young wine was obtained from the fermentation of the must, after this stage the wine was clarification and filtration process to give it shine and finish the final product. The physicochemical characterization to wine obtained had a content of 9.25 alcohol degree and amount of within established parameters was performed. The encrypted values as minimum and maximum are taken from 708 Colombian Technical Standard (ntc 708. Alcoholic Beverages fruit wines) of which were accepted for fruit wine and complies with the provisions of Decree 1686 of 2012 of legislation current of alcoholic beverages. The results of the microbiological analyses were within acceptable ranges for pulp borojó and young wine obtained.

Palavras-chave : Borojo (Borojoa patinoi Cuatrec); Fermentation; Fruit young wines; Alcoholic beverage.

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