yacon (smallanthus sonchifolia) alcoholic fermentation: obtaining process and its applications

摘要

yacon (smallanthus sonchifolia) yeast: obtaining process and its applications. For the preparation of alcoholic yeast, the yacon roots were submitted to enzymatic inactivation pretreatment. Then, the process of milling, filtration and inoculation of yeast was done. The formed must passed 12 days through the fast fermentation process, 90 days of slow fermentation. The fermentate yield was 67.6%, containing 3.29 ph, 10.9 ºbrix soluble solids content, 2.76% reducing sugars, 0.06% phenolic compounds, 78.26 meq / l of total acidity and 0.27 meq / l volatile acidity and 19.89mg / 100ml phenolics. The present invention fits into the area of research, development and innovation of food products constituting an alternative in the manufacture of an alcoholic fermentate.