Obtenção e análise físico-química do destilado alcoólico da cajarana (Spondias sp), no Semiárido Paraibano.

Abstract

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.