DOI:
https://doi.org/10.38017/1657463X.531Keywords:
Bacteria, Fermentation, Yogurt, WineAbstract
Fermented beverages such as yogurt are characterized by having a high nutritional value and provide health benefits among those found in the prevention of symptoms of lactose intolerance, positive effects on the immune system among others. The objective of this work was to evaluate the addition of wine during the incubation of yogurt. 50 ml of red wine added to 1 liter of milk was included to compare the results. The treatments were evaluated during the incubation period at 40°C until the yogurt was finished, during that period and every hour until the pH, acidity, viscosity and sensory analysis were evaluated. The results show pH values of 4.5 and acidity between 0.79 and 0.86 for the two treatments. The viscosity for both treatments showed a non-Newtonian behavior.
Sensory analysis indicates good acceptability for wine treatment. It was concluded that the use of wine is a viable option for the preparation of yoghurt presenting characteristic results of a yogurt Keywords: bacteria, fermentation, yogurt, wine.
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