Resumen:
n the present research project, the elaboration of two fermented drinks based on
Carambola and Nance was demonstrated, using the yeast Saccharomyces cerevisiae, applying
gelatin, bentonite, a commercial clarifier and the mixture of gelatin with bentonite for clarification.
The main problems in the study were resolved, which were the acidity of the treated fruits, in
addition to turbidity, which could generate consumer rejection
Descripción:
Realizar un proceso de fermentación de frutos de carambola (Averrhoa carambola L.) y
nance (Byrsonima crassifolia L.), para evaluar distintos agentes clarificantes y obtener productos
más cristalinos.
