Análisis comparativo del destilado obtenido a partir de jaca (Artocarpus heterophyllus) utilizando dos diferentes endulzantes a diversas concentraciones de levadura (Saccharomyces cerevisiae).

Abstract

Alcoholic beverages have been ingeniously created and crafted for thousands of years. Its process to obtain them is developed through fermentation, this can be for wine, beer, rice, even milk; sometimes ethanol is found in low proportion in other types of fermentations such as acetics. The objective of this research was based on comparing the distillate obtained from Jackfruit wine, using two different sweeteners at different yeast concentrations. This work had an exploratory – descriptive and experimental methodological research, where a factorial design of 2 x 3 was carried out with 3 repetitions giving a total of 18 treatments, two types of sweeteners (white sugar and honey) and 3 concentrations of yeast (1, 2 and 3 g / L). As a result of this, it was obtained that the wine using white sugar had from 9 to 10 alcoholic degrees (%v/v); with bee honey from 4 to 5; and, in distillates the values were 50 to 63 degrees of alcohol; therefore, according to the results and the literature cited, it is concluded that the type of sweetener and the concentration of yeast do affect the alcoholic strength of the distillate obtained. According to the cost/benefit analysis, the elaboration and distillation of Jackfruit wine sweetened with honey is more profitable than using white sugar with a value of 2.24 USD and four cents and per dollar invested, respectively.