Calculation Model for the Formulation of Alcoholic Ferments from Tropical Fruits
Keywords:
Mathematical modeling; Microbial kinetics; Mass balance; Must preparation; Sensitivity analysis.Abstract
Alcoholic fermentation of tropical fruits represents an alternative for generating value-added products. However, the formulation of fermentable musts in artisanal or experimental contexts lacks standardization, which limits repeatability and regulatory compliance. This work aims to develop a calculation model that allows for the practical estimation, in accordance with Colombian regulations, of the quantities of fruit, water, and exogenous sugar required for the preparation of alcoholic ferments. To this end, a theoretical and deductive methodology based on mass balances and technical constraints was used, also considering physicochemical parameters reported in the literature. The resulting model allows for the calculation of the dilution factor, the proportion of added sugars, and the expected theoretical and kinetic alcoholic strength, as a function of the soluble solids concentration of the selected fruit. Equations incorporating the effects of ethanol inhibition were integrated, allowing for a more realistic prediction of fermentation yield. A sensitivity analysis was performed to explore the model's behavior under different input values, allowing visualization of the effects on must volumes and concentrations. Overall, this tool constitutes a useful guide for standardizing the preparation of tropical alcoholic ferments, with potential applications in agro-industrial, research, and rural entrepreneurship projects.
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