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 fermented alcoholic of jabuticaba is an alternative to the better use of the jabuticaba production surplus, can reduce losses and add value to this fruit. Thus, the objective of the research was to Develop and characterize two alcoholic fermented beverages from jabuticaba. Were used ripe fruits from small farmers of Paraíba's Curimataú, which were characterized about individual mass, size and color. Were used 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 physical-chemical analysis through of the total acidity titratable, pH, SST, temperature and alcoholic graduation at intervals of 2 hours, after decanting, centrifugation and pasteurization have been carried out microbiological analysis, 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 showed to be technologically feasible because all the physico-chemical and microbiological characteristics evaluated from the product meet the limits set is by law. It obtained good acceptance verified in the sensory test (T1 and T2) having good reproducibility in repetition T2 once the percentage of answers of the tasters remained in a higher frequency in the hedonic scores 6 to 7 (like slightly and moderately like).