Obtención de vino a partir del fruto de Passiflora edulis y evaluación de su capacidad antioxidante

Miranda Murillo, Valeria

dc.contributor	Quintero Quiroz, Julian
dc.contributor.author	Miranda Murillo, Valeria
dc.date.accessioned	2024-09-11T15:36:11Z
dc.date.available	2024-09-11T15:36:11Z
dc.date.issued	2024-09-10
dc.identifier.uri	https://hdl.handle.net/10946/8606
dc.description.abstract	This study explores the feasibility of producing wine from the fruit of Passiflora edulis, known in Colombia as Gulupa or purple passion fruit. Although this fruit is widely cultivated and has antioxidant benefits due to its content of vitamin C, carotenoids, and flavonoids, its potential for wine production has not yet been fully evaluated. The study was conducted in two main phases: the standardization of the winemaking methodology and the optimization of fermentation conditions. Different concentrations of yeast (0.4 g/L, 0.8 g/L, and 1.2 g/L) and substrates (glucose and sucrose) were evaluated. Comprehensive analyses of the final product were performed, including pH, Brix degrees, alcohol content, total acidity, antioxidant capacity using the ORAC method, and levels of ethanol and methanol. The findings revealed that the wine derived from P. edulis has notable antioxidant properties when using a yeast concentration of 0.8 g/L combined with glucose as the substrate. While the wine met Colombian standards of NTC 708 in terms of pH and alcohol content, it exhibited total acidity levels above acceptable limits. This study highlights the potential of P. edulis as a promising raw material for high-antioxidant wine production, adding value to local agro-industrial resources.	es_ES
dc.description.sponsorship	Asociación de productores sembrando futuro	es_ES
dc.language.iso	es	es_ES
dc.publisher	Universidad CES	es_ES
dc.rights.uri	http://creativecommons.org/licenses/by-nd/4.0/	*
dc.subject	Agroindustry	es_ES
dc.subject	Biotechnology	es_ES
dc.subject	Fermentation	es_ES
dc.subject	Exotic fruits	es_ES
dc.title	Obtención de vino a partir del fruto de Passiflora edulis y evaluación de su capacidad antioxidante	es_ES
dc.type	Tesis de grado	es_ES
dc.contributor.role	Asesor	es_ES
dc.rights.cc	Attribution-NoDerivatives 4.0 Internacional	*
dc.rights.accessrights	info:eu-repo/semantics/openAccess	es_ES
datacite.rights	http://purl.org/coar/access_right/c_abf2	es_ES