Title : Evaluation of alternative substrates for artisanal winemaking from bactris minor/guinensis as an oenological proposal for the colombian caribbean
Abstract:
The corozo (Bactris minor/guinensis), known as corozo chiquito or uvita de lata, is a tropical fruit with high economic and nutritional potential, present in various regions of Colombia. In the north of the country, red fruits are used in artisanal beverages, jams and wines, although their production and industrial utilization are still limited due to the lack of research, technification and standardized methodologies for their processing. This study evaluated the impact of different substrates in the production of corozo chiquito wine, under Colombian technical standards (Decree 1686 of 2012), with emphasis on the determination of kinetic, physicochemical, microbiological and sensory parameters. The experimental design included three substrates (sucrose, molasses, and invert sugar) at initial concentrations of 12.5°Brix, 18.8°Brix, and 25°Brix. Regional characterization of the fruit in Córdoba revealed marked agroclimatic differences: the Medio Sinú region offered optimal conditions for fermentation, with high levels of antioxidants, soluble solids and density, while the Costanera region stood out for its high polyphenol content (785.67 ± 1.4 mg GAF/g). Kinetic modeling showed that sucrose at 12.5°Brix achieved the highest microbial growth rate (Umax = 0.0244 h- ¹)a nd a low saturation constant (Ks = 9.41 ± 1.5 g/L), suggesting a good metabolic adaptation of the microorganism. At high concentrations, molasses at 25°Brix presented the best fermentative performance, with outstanding alcoholic production (11.90 ± 2.3 % w/v) and polyphenolic content (1130 ± 2.5 mg GAF/g), attributes that position this substrate as an efficient, economical and sustainable alternative to generate wines with outstanding sensory characteristics in tropical artisanal contexts. On the other hand, the results show the need to update Colombian oenological legislation, incorporating differential criteria for wines made from tropical fruits; it is recommended to promote specific regulatory frameworks that recognize the authenticity and tradition of these products, guaranteeing their safety and quality, which encourage their inclusion in formal markets, thus promoting the bioeconomy and agroindustrial development in regions where traditional viticulture is not viable.
