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

Abstract

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

Keywords:

• Boj
• fermented beverages
• indigenous beverages
• pineapple
• spices
• spontaneous fermentation
• Suchiles
• sugarcane

Acknowledgments

We thank the Research Center Weihenstephan for Brewing and Food Quality at the Technical University of Munich for their technical support.

Author contributions

C. Ronquillo Blau was responsible for conceptualization of this research. C. Ronquillo Blau, M. Zarnkow, and M. Hutzler were responsible for methodology of this paper. D. Escoto was responsible for the formal analysis performed for this study. C. Ronquillo and D. Escoto were responsible for investigation and writing of the manuscript. M. Zarnkow, M. Hutzler, J.P. Sampaio, and F. Jacob were responsible for supervision. All authors have read and agreed to the published version of the manuscript.

Data availability statement

The data presented in this study are available on request from the corresponding author.

Disclosure statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Additional information

Funding

This research was funded by Cervecería Centro Americana, S.A., located in Guatemala City.