Elaboración de cerveza artesanal de banano orgánico (musa sapientum l.) como alternativa de consumo de una bebida alcohólica

Abstract

The objective of this research was the production of craft beer by partial replacement derived from organic bananas (Musa Sapientum L.) through the alcoholic fermentation process in order to take advantage of the unqualified product for export and give added value to this by-product, the which is not used for industrial purposes. The chemical physical characterization of raw materials and beer was determined by means of pH analyzes by means of potentiometer, acidity by volumetry, ashes by thermogavimetric method, ° brix by refractometer, reducing sugars by spectrophotometry. The results obtained in the characterization of organic banana juice with enzymes have Brix ° 14.48 ± 1.02, pH 4.48 ± 0.02, Humidity 80.15 ± 3.48, Acidity 0, 17 ± 0.06, from Total Solids 19.81 ± 3.33 and Ashes 0.98 ± 0.03 while without enzymes the following results were obtained ° Brix 15.30 ± 1.10, from Ph 3.89 ± 0.02, Humidity 84.03 ± 3.41, Acidity 0.14 ± 0.04, Total Solids 15.97 ± 3.41 and Ash 1.02 ± 0.02, in reducing sugars, Reducing sugar percentage of organic banana juice treatment with enzymes and without enzymes. In which in a period of 48 hours there is a higher consumption of sugars, this occurs in the first days of fermentation the reaction rate is very high based on what it says with enzymes it was split with 370,417g / L and consumed up to 341g / L instead without enzymes values of 349,119g / L were obtained up to a consumption of 246,494g / L. For the preparation of the organic banana beer formulations, it was carried out the elaboration in the facilities of the Industrial Plant of the Agricultural Association of Banana Farms of El Oro which were necessary due to the optimal conditions for its elaboration By means of the study of 4 formulations one of them a standard sample, you can see the consumption of sugars that occurs in the fermentation process where our main objective is to know how our samples are reacting in order to choose our best process, the value of catation in the The main objective of the aroma parameter was the comparison of the different samples detailed above by means of a tasting system made up of different male and female tasters that were made up of the same partners of the association where it should be noted that those who obtained the highest score in this parameter were Samples 1 (100% Malted Barley) and samples tra 2 (75% Banana: 25% Malted Barley) the following results should be highlighted, the statistical differences were of a percentage lower than 0.05%, which showed that if there are significant differences of all the samples evaluated.