Desenvolvimento de um sistema microindustrial para fabricação de aguardente bidestilada de algaroba (Prosopis juliflora (Sw.) DC.).

Abstract

The objective of the present work was to develop a personal computer-industrial system of processing of the bean of the algaroba, seeking to the obtaining of a liquor bidestilada and other bidestilada and pré-aged in oak barreis. To reach those objective it was necessary to study: the) The concentration of the must between 10 and 20 °Brix, in the sense of obtaining ideal Brix for fermentation; b) The natural fermentation and the fermentation with use of selected ferment (Sacharomyces cerevisiae) being monitored of hour in hour Brix, pH, alcoholic degree and temperature; c) The distillation process being monitored the alcoholic degree the temperature of the still and in the exit of the condensador; d) To determine during the process fermentativo the physical-chemical analyses of the tenor of soluble solids (°Brix), alcoholic Degree, Sugars reducers, total Sugars and pH; and) To determine the industrial revenue of the process; f) After the obtaining of the product bidestilado, to determine the parameters related with the quality of the product (total acidity, ésteres, aldehydes, superior alcohols, copper and methanol; g) Sensorial analysis of the product bidestilado and pré-aged bidestilado in oak barreis. The process consisted of executing the stages: 1) Reception and Selection; 2) Pesagem; 3) It cuts of the bean; 4) Trituração of the bean; 5) Filtration and prensagem; 6) Preparation of the must; 7) Fermentation (I ferment industrial and I ferment natural); 8) Distillation; 9) Bidestilação; 10) Aging and 11) Acondicionamento. The obtained results were: a) In the fermentation it was observed that the best tenor of soluble solids médium was of 19 "Brix and a value residual non fermentável of 2 °Brix; b) Para the extraction process the best result was the a pressure of 50 kgf/cm with manual prensagem or 250 kgf/cm with automatic press to a dilution of 1:2 (1 kg of vagem/2 kg of water); c) Para the process of natural fermentation the revenue was of 99,7% in the fermentation and an alcoholic tenor of 10,5 °GL; d) THE best industrial revenue was of 52% obtained in the experiment 6, where the revenues of the extraction, fermentation and distillation were of 72%, 92% and 80,3%, respectively; and) The liquors bidestiladas and pré-aged bidestilada are inside of the patterns recommended by the legislation; f) In the sensorial analysis the flavor doesn't differ significantly among the two liquors (bidestilada and pré-aged bidestilada), however significant difference exists in relation to your aroma.