Avaliação do processo fermentativo na produção de aguardente de seriguela (Spodias purpurea L.).

Abstract

The development of fermented beverages based on tropical fruits has been presented as a good alternative for the production of fruit derivatives, making it possible to add new values and increase the shelf life of the fruit. The seriguela (Spondias purpúrea) is a very widespread fruit in the Northeast and presents a high sugar content that is a positive characteristic for the development of an alcoholic fermentation from the conversion of these sugars in the final product by the action of the microorganisms. Thus, this work had the objective of promoting the fermentation of the seriguela wort, comparing the development of two processes in batch, being one operand in a reactor with agitation by means of two impellers and the other one carried out in a reactor without agitation. We also aimed to perform the kinetic analysis of the processes by analyzing the evolution of the kinetic parameters: soluble solids content, cell concentration and ethanol concentration throughout the fermentation process; determine the yield and productivity of the alcoholic fermentation and then carry out the distillation process to obtain the distillate of the fruit. The yeast Saccharomyces cerevisiae was used to perform the two processes of alcoholic fermentation (batch with and without agitation), because it is a yeast that was used in several fermentative processes of beverages and presented a good potential for the development of the fermented. The fermentation process for the stirred reactor process occurred for a period of 89 hours while batch fermentation without agitation occurred for a period of 88 hours. In both processes, the total soluble solids content expressed in degrees Brix, pH and cell concentration were monitored throughout the fermentation. The final product of batch fermentation with stirring obtained soluble solids content of 6.00 ° Brix, alcoholic content 8.78% ABV, pH of 4.15 and cell concentration of 20.90 g / L. For batch processes without stirring the results were 6.00 ° Brix of soluble solids content; alcoholic strength of 8.78% ABV; pH of 4.15 and cell concentration 21.00 g / L.The kinetic analysis of the fermentation process showed that the fermentation obtained a yield of 78.72% in both processes, while the yield was 3.46 gL-1.h for the discontinuous process by means of stirring and 2.88 gL -1.h for batch without stirring. The ferments from both processes were mixed and then went through a distillation process to yield a yeast-distilled beverage with a final alcoholic strength of 40% (v / v).