Desenvolvimento tecnológico de bebida alcoólica fermentada a partir do Araçá-Boi (Eugenia stipitata Mc Vaugh)

Abstract

The Amazon region is known for having a natural amount of fruits with exotic flavors, rich in nutrients and economic potential. Among these fruits, there is araçá-boi (Eugenia stipitata Mc Vaugh), a juicy fruit, with a high percentage of pulp, pleasant taste and aroma, attractive colors to process several products such as jams, jellies, dried fruit, ice cream, juice, yoghurt and liqueurs. It’s too important produces fermented alcoholic beverages of fruits because this activity reduces post harvest losses of perishable fruit, increasing the useful life and adding value of these products. Theoretically, any fruit that contains moisture, sugar and nutrient in ideal concentration for yeast may be used to produce fermented alcoholic beverages, which is defined as a beverage with an alcohol content of 4 to 14% by volume, 20 ° C, obtained from the fermentation of healthy fresh and ripe fruit. The fermentation of fruit juice produces ethanol as the main product and other secondary compounds that are glycerol, organic acids, higher alcohols, methanol, aldehydes and esters, responsible for the aroma and flavor beverage. The objective of this experiment was to produce and evaluate the fermented alcoholic beverage made from the araçá-boi (Eugenia stipitata Mc Vaugh), and commercial dry yeast (Saccharomyces cerevisiae), Saf-instant brand. The araçá-boi must was analyzed for acidity, pH and reducing sugars, and then inoculated with 0.7% yeast. The fermentation was conducted for 11 days at 24 ° C and monitored daily, with the soluble solids content and temperature of the fermenting must. At the end of the process, the beverages were subjected to successive transfers, filtration, and finally filled into glass bottles and stored under refrigeration. The araçá-boi alcoholic beverage was analyzed for titratable acidity, pH, total sulfur dioxide, residual sugars and alcohol content. It was detected secondary compounds: aldehydes, esters, higher alcohols and methanol. The alcohol and residual reducing sugar content of the fermented beverage were respectively 12.76 and 20.8 ° GL g / L. The beverage tasting showed excellent acceptance by judges, with an average of 88.5% for aroma, flavor, color and overall appearance. The results of physical-chemical analysis showed that this beverage can be compared to a smooth table wine, according to Brazilian legislation. The beverage presented a pleasant flavor and aroma, characteristic of araçá-boi, showing a technological application for this fruit