Effect of Saccharomyces cerevisiae concentration on ethanol yield and physicochemical and sensory properties in blueberry wine

Abstract

The study was carried out with blueberry must to obtain wine, with the aim of analyzing how different concentrations of yeast affect the physical-chemical and sensory parameters. Three treatments were carried out with the must and yeast was applied at 1%, 2% and3%, measuring the brix degrees daily and adjusting the data to the equations to determine the ethanol yield. For sensory acceptability, 50 consumers were surveyed evaluating attributes such as color, aroma, flavor, acidity and general acceptability. Finally, an ethanol yield of 53% was obtained in the three treatments. In sensory acceptability, the treatment with 1% yeast had a higher acceptance. An ANOVA was carried out and a significant difference was shown in the aroma attribute between the treatments with 1%, 2% and 3% yeast, in the flavor attribute between the treatment with 1% and 3% yeast and in the general acceptance attribute between the treatment with 1% and 2% yeast. It was concluded that the different yeast concentrations did not affect the physicochemical parameters of the blueberry must, but they did affect the sensory acceptability in the general acceptability attribute, with T1 (1% yeast) having an average of 4.36.