ALVES, H. O.; http://lattes.cnpq.br/9408184484883548; ALVES, Hedilberto de Oliveira.
Résumé:
The manufacturing process of fermented and / or distilled beverages follows the
history of mankind from ancient Egypt to the present day. In Brazil, it came along with
the mills for sugar cane and slaves. The production of fruit rum is a more recent, with
an open market to be exploited, but it requires a lot of feasibility study. This study
aimed to produce and make a physical-chemical analysis of the alcoholic distillate
from the fruits of Spondias sp. The study was conducted in UFCG - Federal
University of Campina Grande - Campus of Patos-PB. The fruits were collected in the
municipality of Santa Teresinha - PB in Lajedo farm. The physical-chemical analysis
of the fruit was done at the Department of Chemical and Food Technology,
Laboratory of Food Technology of the UFPB. We collected 36.85 kilograms of
cajarana and produced 1100 ml (869 g) of distilled alcohol, with a yield of 2.36%, the
cajarana used for this study is 11.02 brix°. This occurs at the pH of 2.74, making it
necessary to make the correction of the pH to 4.5. During the production of the
distilled beverage, the alcoholic fermentation took place in steel vats with a capacity
of 30 liters, using the yeast trade mark Fleischman, containing Saccharomyces
cerevisiae yeast strain, accompanied by fermentation kinetics. After 24 hours the
fermentation was not complete, stopping at 2.5 brix°, there still was wine distillation in
copper stills, the distillate has an alcohol content of 28.94 º GL below the allowed by
law, the alcoholic distillate showed high concentration of copper and methanol, the
volatile acidity and content of higher alcohols were higher than allowed while the
other components are in accordance with the law. For analysis, the methodology
used was MAPA - Ministry of Agriculture, Livestock and Supply. The distillate
alcoholic of cajarana, through an optimization study can become a product of great
acceptance in the market.
