Desenvolvimento e análise de aguardente de banana.

Abstract

Banana is one of the most consumed fruits in the world, however, only in Brazil the post-harvest losses reach about 40% from the producer to the final consumer. Alternatively, this fruit can be used in beverage production. Currently, the yeast-distilled beverages have been highlighting in the national and international market. Fruit brandy is already a reality through the use of surplus fruit production, the banana having great potential for this production. The fact that it contains a large quantity of fermentable sugars available in the last stage of maturation favors the fermentation without the need of adding sugars, reducing the cost of making the must. In this context, the objective of this work was the development and analysis of a banana brandy obtained from the fruit must. The must was elaborated with bananas in the last stage of maturation, after washing and sanitizing. In the must, analyzes of ºBrix and pH were performed. Fermentation was carried out and, finally, distillation in copper still. In the final product, pH analysis, fixed and total titratable acidity, dry extract and alcoholic degree were performed. The banana brandy presented an alcoholic degree within the limits permitted by Brazilian legislation. The titratable acidity content is not defined in Brazilian legislation, however, it was considered higher than expected, which suggests that further studies should be developed in order to obtain brandy within the parameters required by Brazilian legislation.