PRODUÇÃO DE AGUARDENTE DE ABACAXI (Ananás comosus) A PARTIR DE UMA COLUNA DE DESTILAÇÃO E UM ALAMBIQUE DE COBRE

Abstract

The objective of this work was to analyze the use of pineapple juice (Ananas comosus) as a substrate for alcoholic fermentation and obtaining a pineapple spirit through two different distillations. The fruits were cleaned, ground, juiced with oBrix 9, and part of the juice was evaporated to reach oBrix 12 and 20. Two different alcoholic fermentations were carried out, with volumes of 32 and 14 liters of fermented must to be distilled in a distillation column and a copper still, respectively. In the first fermentation, oBrix 14.7, which took 4 days, we prepared the yeast Saccharomyces cerevisiae (CA 11) to properly ferment the pineapple juice must. In the second fermentation, oBrix 11.7, which took two days, we reused the yeast from the first fermentation, already used to the pineapple juice must. As a result, we compared the total acidity of these pineapple brandies with commercial cachaça and sugarcane spirit. The results of the total acidity of the pineapple spirit, obtained by column, present values within the limits established by the legislation and close to the total acidity for the cachaça and the sugarcane spirit, whereas the total acidity of the pineapple spirit, obtained by a copper still presents values above the limits established by legislation