Rivera García, Javier H.

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    Determinación de los índices de maduración de la naranja (𝘊𝘪𝘵𝘳𝘶𝘴 𝘴𝘪𝘯𝘦𝘯𝘴𝘪𝘴 (L.) Osbeck) para la elaboración de un vino de frutas
    (2006) Rivera García, Javier H.; Harper, Carol; College of Agricultural Sciences; Wszelaki, Annette L.; Huertas, Javier A.; Food Science and Technology Program; Monroig, Francisco M.
    The first objective of this research was the physical and chemical characterization of the Orange (𝘊𝘪𝘵𝘳𝘶𝘴 𝘴𝘪𝘯𝘦𝘯𝘴𝘪𝘴 (L.) Osbeck), cultivated in the west zone of Puerto Rico, to create a colorimetric table. This characterization presented a direct relationship between the external color and the maturity index, total soluble solids and titratable acidity. The second objective was the evaluation of the effect of several commercial yeast strains (𝘚𝘢𝘤𝘤𝘩𝘢𝘳𝘰𝘮𝘺𝘤𝘦𝘴 𝘤𝘦𝘳𝘦𝘷𝘪𝘴𝘪𝘢𝘦) on the sensorial characteristics of orange wines. The strains used were Montrachet Red Star (ATCC 36026), Montpellier K1V-1116, Prise de Mousse EC-1118, 71B-1122 y la IVC-GRE. The different wines were evaluated by a trained panel using the modified U.C. Davis scale. An incomplete block design was used. The ANOVA established that there were no significant differences between the evaluated treatments. However, the general score on the U.C. Davis scale put these wines made of selected yeast strains on good standing for commercial utilization. By this scale, these wines had excellent characteristics, with some minor flaws.