Desenvolvimento e caracterização de fermentado alcoólico de jabuticaba.

Abstract

The high perishability of the jabuticaba (Myrciaria jaboticaba (Vell) Berg), restricts the marketing of the fresh fruit to more distant markets of the producing centers, which require processing it to extend its life. The production of alcoholic fermented of jabuticaba is an alternative to the better use of the jabuticaba production surplus and can reduce losses and add value to this culture. Thus, the objective of the project was to develop and characterize four alcoholic fermented beverages from jabuticaba, and evaluate its physico-chemical and microbiological characteristics, its acceptance through sensory analysis and intention to purchase the product. Ripe jabuticaba fruits from small farmers of Paraíba’s curimataú were used, which were characterized about individual mass, size and color. Two alcoholic fermented from jabuticaba were produced, each with two different formulations, that is, two treatments (pulp and peel (T1 and T2) adjusted with saccharose to 18 °Brix and only pulp (T3 and T4) adjusted with saccharose to 18 °Brix). The fermentation was monitored over a period of 34 hours, being made the monitoring of the bioprocess through physical-chemical analysis of total titratable acidity, pH, SST- °Brix, temperature and alcoholic graduation -ºGL at intervals of two hours, after decanting, centrifugation and pasteurization have been carried out microbiological, physical-chemical and sensory analysis with 80 untrained tasters of the elaborate drinks. The physico-chemical analysis of the fruit in natura showed satisfactory results for the development of by-products. The fermented of jabuticaba proves to be technologically feasible, because all the physico-chemical and microbiological characteristics evaluated from the product meet the limits set by law. It obtained good acceptance verified in the sensory test, for treatments T1 and T2 once the percentage of answers of the tasters remained in a higher frequency in the hedonic scores 6 to 7 (like slightly to like moderately).