Elaboration of dry wine based on passion fruit (Passiflora edulis) and banana (Musa paradisiaca L.): Physicochemical and organoleptic characterization
DOI:
https://doi.org/10.71068/n6vay372Keywords:
Dry wine, pas fruisiont, banana, fermentationAbstract
The objective of this research was to produce a dry wine based on passion fruit and banana, using fruits discarded for not meeting commercial standards, in order to reduce food waste and promote the circular economy in the province of El Oro, Ecuador. Three fruit concentrations (25%-75%, 50%-50%, 75%-25%) were evaluated to determine the optimal combination that maximizes the organoleptic and physicochemical properties of the wine. The results showed that the MB2 concentration (50% passion fruit and 50% banana) presented the best values in Brix (9.722 ± 0.585), alcohol content (9.840 ± 0.669% v/v) and pH (3.670 ± 0.014), complying with Ecuadorian regulations for fruit wines. In addition, this treatment obtained the highest overall acceptance in the sensory tasting, standing out for its balanced flavor and pleasant aroma. The MB2 concentration was classified as a dry wine, with a residual sugar content of 2.5 g/L. This project not only offers a sustainable alternative for the use of discarded fruit, but also contributes to the development of innovative products that can diversify the region's agroindustrial supply. Future research could focus on the analysis of bioactive compounds and the optimization of the fermentation process to further improve the quality of the product.
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