Desenvolvimento e análise de aguardente de acerola (malpighia emarginata dc)

Abstract

One of the most manufactured yeast-distilled beverages in the world is the brandy, obtained by the fermentation of sugary musts of vegetables, in strict, of sugar cane. Acerola is considered a natural source of vitamin C because it contains a high content of this substance. The fruit represents a probable commercial alternative in the fruit grower market. Having said that, this work had as objective the development and the analysis of a brandy of acerola obtained from the juice of the fruit. A "pé-de-cuba" was prepared and added to the fermentable must. The must was elaborated with raw material in maturation stage. The steps were: sanitization, chaptalization, pH adjustment, fermentation and finally distillation in a copper alambic. Moisture, pH, titratable acidity (TA), total soluble solids (° Brix) and ashes of acerola juice were analyzed. pH and alcoholic degree analyzes were done on the brandy. The work had results referring to the brandy of acerola, which had an alcoholic degree superior to that allowed under the Brazilian legislation of “aguardente”, which suggests that further studies should be developed in order to obtain a brandy within the parameters required by the legislation.