Development and characterization of jabuticaba alcoholic fermentation
An alternative for the best use of production
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The high perishability of jabuticaba (Myrciaria jaboticaba (Vell) Berg) restricts the marketing of fresh fruit to markets further away from the producing centers, and it is necessary to process it to extend its consumption. The production of alcoholic fermented jaboticaba is an alternative for the better use of the surplus of the production of jaboticaba, which can reduce losses, and add value to this fruit. Thus, the objective of the research was to develop and characterize two alcoholic jaboticaba fermented beverages. Mature fruits of jabuticaba from small farmers in the Curimataú region of...
The high perishability of jabuticaba (Myrciaria jaboticaba (Vell) Berg) restricts the marketing of fresh fruit to markets further away from the producing centers, and it is necessary to process it to extend its consumption. The production of alcoholic fermented jaboticaba is an alternative for the better use of the surplus of the production of jaboticaba, which can reduce losses, and add value to this fruit. Thus, the objective of the research was to develop and characterize two alcoholic jaboticaba fermented beverages. Mature fruits of jabuticaba from small farmers in the Curimataú region of Paraíba were used, which were characterized in terms of individual mass, size and color. Two alcoholic fermented jaboticaba fruits were produced, each one with two different formulations, i.e., two treatments (pulp and peel (T1 and T2) corrected with sucrose to 18 ºBrix) and (only the pulp (T3 and T4) corrected with sucrose to 18 ºBrix). The fermentation was monitored in the period of 34 h, through the monitoring of the bioprocess by physical-chemical analysis of total titratable acidity, pH, SST, temperature.
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