Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles

This study provides the manufacturing process and main physicochemical characteristics to describe Guatemalan artisanal beverages Boj Suchiles. Flow charts were established for processes of these two indigenous fermented Guatemala. Physicochemical analyzed determine degree action microorganisms responsible alcoholic fermentations. Suchiles are produced throughout year using regional ingredients such as sugarcane pineapple. is especially popular in northern city Coban Guatemala City Antigua, Although they have cultural relevance, few scientific studies about exist. The raw materials used elaborate documented, samples taken conduct characterization both beverages. showed following results: pH, 3.3 ± 0.1 3.0 units; alcohol, 6.9 0.9 0.79 0.4%(v/v); total soluble solids (TSS), 3.1 0.3 15.4 1.2 (g/100 g); reducing sugars 8.6 85.2 g/L; lactic acid, 8.7 1.6 10.7 acetic 2.8 0.6 2.9 g/L. Essential nonessential amino acids, sugars, protein, organic B vitamins analyzed.