A destilação do fermentado alcoólico de fruta a partir do jambo-vermelho (syzygium malaccense): uma análise físicoquímica e sensorial

Abstract

The red jambo is an exotic tropical fruit with underexploited commercial potential and a high level of waste during the harvest. Therefore, the objective of this work was to analyze the use of red jambo juice (syzygium malaccense) as a raw material for alcoholic fermentation and obtaining a jambo spirit through a simple distillation column; developing and improving the production of a distilled beverage from the fruit, seeking to optimize the production process and obtain a new product. The method involves the production of fruit pulp to obtain alcoholic fermentation, which was subjected to daily analyzes such as: pH, density and total soluble solids (°Brix), to monitor its kinetic process. Fermentation is carried out under anaerobic conditions, with the addition of Saccharomyces cerevisiae yeast, and distillation is carried out using a simple distillation column. During the process, physical-chemical analyzes were carried out guided by the Physical-Chemical Methods for Food Analysis from the Adolf Lutz Institute to guarantee the final quality of the product, produced with the rigor of good laboratory practices. With this we reached the production of a new distilled drink from red jambo, with a pleasant flavor and aroma and adequate physical-chemical characteristics, which can increase the commercial potential of red jambo and reduce waste during the harvest.