Use of the lulo (solanum quitoense l.) for appetizer wine production

Investigation article

Abstract

The production of ethyl alcohol of lulo (Solanum quitoense L.) was carried out by anaerobic fermentation, using as a substrate a mixture of water, sugar and lulo, and as a biological agent Saccharomyces cereviseae. The experimental design had 5 flasks of 250 ml, to calculate the time it takes for fermentation to reach 10°GL (degrees of alcohol); each flask was sampled to measure pH, °Brix and °GL. The content of dissolved sugars (°Brix) was determined by the refractometer, both at the beginning and at the end of the process; the potentiometer was used to measure the pH during fermentation and by a simple distillation the °GL in each sample taken was calculated. From these tests the following results were obtained: the process was carried out for approximately 137 hours until it reached 10 °GL, at which time the fermentation was stopped; the pH of the fermentation medium remained practically constant with an average value of 3,25; at the beginning, the fermentative medium had 19 °Brix, while when the fermentation stopped, it resulted 4 °Brix. The °GL was the parameter of greater control in the process, since on this depends the fermentation performance, so the final result was 10 °GL. The results obtained were very useful to verify the feasibility of the investigation.

Keywords: Acetic acid; fermentation; mucilage; Theobroma Cacao L.