SOUSA, E. N.; http://lattes.cnpq.br/4144085622656799; SOUSA, Éder do Nascimento.
Résumé:
The objective of this work was to produce a fermented mango, by means of reactivating the
beating without agitation, performing its kinetic study and, finally, developed or destroyed from
this fermentation. A Saccharomyces cerevisiae yeast was used to produce the alcoholic
fermentation, due to its high fermentation capacity. The fermentation was carried out over a
period of 7 days (120 hours), applying the theory of soluble solids at different levels, expressed
in degrees Brix, pH and the concentration of cells, in a 2 hour interval, in the first 24 hours, and
later, once a day. The results obtained in this process were: soluble solids content of 6.7 ° Brix,
alcohol content of 10.54% ABV, pH of 4.84 and cell concentration of 86.23 g / L. Fermentation
kinetic analysis showed a yield of 84.01%, with a yield of 0.866 g / Lh With fermentation
process, the distillation process was carried out, being recovered with an alcoholic strength of
41% (v / v), showing that the fermentation and distillation processes are viable in the search for
alternatives that decrease its fruit and provide a generation of value-added products.
