SILVA, N. L. F.; http://lattes.cnpq.br/6093052383380431; SILVA, Natasha Lorenna Ferreira da.
Abstract:
Umbu is among the species of edible fruits of the Caatinga biome, which could serve as
an alternative income source for man's semiarid region. Fermentation may be a viable
process for use of the fruit, causing it to be used in the production of a characteristic
brandy of semiarid region, generating income for the farmer. Observing the production
of fruit brandy, in other regions, as a form used for processing of fruit, the idea of
producing umbu brandy. This study aimed to develop the bioprocess manufacturing a
brandy from the fruit umbuzeiro (Spondias tuberosa Arruda). Some parameters such as
pH, temperature, percentage of pulp for production of the medium, Brix grade and
aeration were assessed for the standardization of its process. Also analyzed two types of
Saccharomyces cerevisiae yeast, Safbrew T-58 and commercial yeast as fermentation
agent, and the commercial yeast that showed better results for fermentation of umbu
wort. Similarly was evaluated three fermentation processes to the best way to drink
production, among them were batch, fed batch and fed batch by steps, where the fed
batch process driven by steps was more effective in the production of umbu brandy,
with a 11% higher yield. After fermentation, the wine was twice distilled to provide
more quality to the product, resulting in a brandy with alcohol content of 41º GL and
characteristic of umbu flavor.
