Fermentação alcoólica em suco de acerola.

Abstract

The objective of this research was to study the more adjusted ºBrix to “acerola” juice dosed with commercial sugars for alcoholic fermentation processing. In the experimental study three “bioreactors” had been used, with unitary volume equal to 8 L. The juice was submitted at the eight treatments, with three repetitions, and dosed at the 16, 18, 20 and 22 ºBrix without correction from pH (TA1, TA2, TA3, TA4) and with pH corrected (TA5, TA6, TA7, TA8). Analyzing the results, it was observed that the alcoholic fermentation occur in a fast way, with a high substratum consumption. It was still verified that the values found to the alcoholic degree are inside of the band used in the industrial processes.