Evaluation of the alcoholic fermentation of the grape must Isabella (Vitis labrusca)

Abstract

The Isabella grape (Vitis labrusca) is an ink variety that is grown in “corregimiento la Ulloa” belonging to the municipality of Rivera (Huila), having a demand in local markets for fresh consumption. The main objective of this research was to know if the production of a competent wine was possible compared to commercial wines, for which the process of alcoholic fermentation with yeasts Saccharomyces cerevisiae var Bayanus was evaluated for the grape must, making the chaptalization with honey from bees. For this, physicochemical parameters such as pH, soluble solids, acidity, viscosity and color were analyzed during fermentation; these parameters were measured in the final product to be evaluated against a commercial wine. The results show that the grape variety and the type of maturation influence the final product, so when evaluating both wines significant differences were found (p <0.05) in the parameters measured. Once the ripening process was finished, a comparative sensory analysis was carried out with a Cabernet Sauvignon red wine, where a high level of acceptance was obtained for the Isabella-Huila grape wine with significant differences (p <0.05) between wines. Later, a marriage was made in which the possible foods that better complement the palate of the people were known when consuming the Isabella-Huila grape wine, being the mature cheese the most accepted, followed by ham, cherries and finally the fresh cheese.