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Durán, Angélica
Development of an araucaria araucana beer-like beverage: Process and product
2021-09-01, Durán, Angélica, Reyes-De-corcuera, José, Garay, Gustavo, Valencia, Pedro, Urtubia Urbina, Alejandra Pamela
The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact because it is routinely harvested in the wild. This study evaluated the feasibility of using 100% piñon, or as a blend with barley malt, to produce a beer-like beverage, while also evaluating consumer acceptance of the beverage’s piñon characteristics. Prototypes generated based on 93% piñon and 7% oat (enzymatic treatment of α-amylase, glucoamylase, protease and β-glucanase), as well as 50% piñon and 50% barley (no external enzymatic treatment), were evaluated. Overall acceptability by a consumer acceptance panel (21 consumers) rated the 100% piñon and the piñon–barley malt blend 5/9 and 7/9, respectively. The piñon–barley malt blend prototype stood out for its low level of carbohydrates, high potassium content and banana and clove aromas.
Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines
2022-03-01, Benavides, Sergio, Franco, Wendy, Ceppi De Lecco, Consuelo, Durán, Angélica, Urtubia Urbina, Alejandra Pamela
The study of non-Saccharomyces yeasts in wine fermentations allows the exploration of new alternatives for the reduction of ethanol in wines. The objective of this work was to evaluate the fermentation capacity of two indigenous Candida yeasts (C. oleophila and C. boidinii) in monoculture and sequential fermentations (laboratory and microvinification scale) to produce Chilean Sauvignon Blanc wine. Fermentations were monitored by the determination of ethanol, glycerol, organic acids, and residual sugars. The results indicated that at the laboratory scale for both the monoculture and sequential fermentations it was possible to reduce the ethanol concentration on 0.77% v/v (monoculture) and 1.5% v/v (sequential) for C. oleophila and 0.50% v/v (monoculture) and 0.04% v/v (sequential) for C. boidinii compared to S. cerevisiae (12.87% v/v). Higher glycerol concentrations were produced in monoculture than sequential fermentations (C. oleophila: 9.47 g/L and C. boidinii 10.97 g/L). For microvinifications, the monoculture and sequential fermentations with C. boidinii managed to reduce ethanol content by 0.17% v/v and 0.54% v/v, respectively, over the S. cerevisiae control (13.74% v/v). In the case of C. oleophila, the reduction was only observed in sequential fermentations with 0.62% v/v. Interestingly, grapes with higher sugar concentration resulted in wines with lees ethanol concentrations. This might be associated to the use of C. oleophila (13.12% v/v) and C. boidinii (13.20% v/v) in sequential fermentations microvinification scale.
