Produção e avaliação físico-química da aguardente do fruto da palma forrageira (Opuntia ficus indica Mill).

Abstract

The future of semi arid and arid regions of the world depends on sustainable development of agricultural systems based on adequate crop selection. The most appropriate crops are those than can support conditions of lack of water, high temperatures, poor soils, demand little energy inputs, are easily managed in the field, in order to provide food and forage for subsistence agriculture. It is also important that the product and / or sub products are liked and that it has value in the international market. One of the ways of increasing the value of prickly pear cactus and to contribute to sustainable development in the northeast region is to use the tuna fruit as an ingredient to producc fermented (wine) and distilled spirits, products that have a long shelf life and high marketing indexes. This study was undertakcn vvith the objective of studying the production of fermented whole fruit (skin and flesh) products using a reactor in a agitator operation at the temperature of 30 °C and inoculating with a commcrcial yeast and a selected 'algaroba' yeast. The fermented products were distilled in a copper still and separatcd into the following parts: hcad (10%), heart (80%) and juice (10%). The following °Brix analysis were carried out: total acidity (g/100 mL), pH, ethanol concentration (% v/v), methanol, acetaldehyde, esters (g/100 mL), superior alcohols n-propanol, isobutanol, isoamilico (g/100 mL) of the distilled and fermented products, comparing them with the physical-chemical analysis of distilled and fermented spirits, using commercial and selected 'algaroba' yeasts. It was verified that the products have the characteristics required by Brazilian alcohol lcgislation, specifically, ethanol concentration in rum of 34.9 and 46.2% °GL (% v/v), respectively. The secondary components are ali below the maximum permitted, with the exception of superior alcohols of yeast inoculants selected from the 'algaroba' juice which were a bit above the permitted levei. The production of spirits using the whole prickly pear fruit is a promising alternative and is technically viable.