Desenvolvimento, caracterização e armazenamento de bebida alcoólica fermentada de jabuticaba.

Abstract

Fruit growing is a very important segment in the national scope of agriculture, especially the tropical fruit market. The Northeast region is a major producer of fruit, and among them, is the jabuticaba, a nutritionally rich fruit, but its high perishability restricts the commercialization of fresh fruit to markets further away from the producing centers, being necessary to process it to extend consumption. In this sense, the production of a fermented alcoholic beverage from jabuticaba is a good alternative to add value to the raw material, in addition to being a mechanism to reduce post-harvest losses. In this way, the objective of the research was to develop and characterize a fermented alcoholic drink of jabuticaba, and to evaluate the stability during storage in two glass containers and amber PET evaluating for 360 days. Ripe jabuticaba fruits from small rural producers in the region of Paraíba's curimataú were used, which were characterized in terms of individual mass, dimensions and color. An alcoholic fermented jaboticaba was produced, with pulp and shell corrected with sucrose for 18 ºBrix. Fermentation was monitored over a period of 35 h, by monitoring the bioprocess through physical-chemical analyzes of total titratable acidity, pH, SST, temperature at 1 h intervals, after decantation, centrifugation and pasteurization were stored in glass containers and amber PET, afterwards microbiological, physical-chemical, chromatographic and sensory analyzes were performed with 30 tasters. The product met the limits established by law even after storage. The predominant Class of volatiles was that of esters, several compounds with a positive effect on the sensory characteristics found in wines and other products were found in the fermented, which indicates that the jaboticaba has to produce it fermented with excellent sensory characteristics. No statistical difference was found between jaboticaba fermented bottled in glass and PET and commercial wine in the preference analysis.