Assessing the production parameters of a pulque-like beverage using a Composite Central Design (CCD) experiment

Abstract

The fermentation of mead was carried out using pure cultures of 3 different microorganisms, obtaining a fermented drink with low viscosity when using Saccharomyces cerevisiae. Afterwards an experimental design was developed based on Central Composite Design (CCD) with Response Surface Methodology (RSM) to evaluate and optimize the effect of the addition of bee honey as well as fermentation time on final product. Viscosity, ethanol in distillate and final Brix grades were choosen as response variables. The experimental matrix had 12 treatments and from the values of the response variables the quadratic models were generated with determination coefficients (R²) of 0.9375, 0.7688 and 0.6401 for viscosity, % (v/v) ethanol and Brix degrees, respectively. Priority was given to the ethanol on the viscosity of the beverage. The optimum processing conditions were identified, with 70 hours for the fermentation time and 80 g/L for the honey concentration to obtain predicted values of 45% (V/V) of ethanol in the distillate and a viscosity of 4.14 cPs.