Evaluation of the behavior of the color of the curuba artisan wine "Son del Alba”

Abstract

Traditional grape wine has been a successful drink since its inception in its production in ancient civilizations, but as time has progressed, the curiosity has arisen to make alcoholic beverages using fruits with a wide range of chemical and biological characteristics. that can be converted into exceptional quality fruit wines, creating a space where people can experiment with the amounts of raw material used, temperatures, color of the containers and storage of the final drink obtaining great results. The objective of this research was focused on evaluating the behavior of the color of curuba “Son del Alba” artisanal wine in its elaboration, storage and maturation stage in order to observe how variables such as fermentation and storage temperature, bottle color , clarifier and physicochemical parameters (pH, soluble solids, alcoholic degree, viscosity and percentage of acidity) affect the tonality and intensity of the color of the final drink by using a Konica Minolta colorimeter through the CIElab color space. The color results were compared with studies of tropical fruit wines developed at the Universidad Surcolombiana and other available literature, where it could be observed that the variables mentioned above affect the final color of the drink in different proportions, omitting the color of the bottle. which did not influence the ripening and final coloring of the curuba fruit wine.