Desenvolvimento de Melomel Gaseificado de Maracujá Amarelo (Passiflora edulis)

Abstract

Over the years, the beverage market becomes more competitive, being motivated by prices and innovations. The gasified yellow passion fruit Melomel is an innovative alternative that would move the beverage market and decrease the postharvest losses of yellow passion fruit in the Northeast. The general objective of this work was the development of the gasified yellow passion fruit Melomel. Three formulations were prepared, named A, B and C with 5; 7,5 and 10% of yellow passion fruit pulp respectively. Prior to the preparation of the formulations, the physicochemical characterization (pH, total soluble solids, ashes, umidity, total acidity and total reducing sugars) of the raw materials used was performed. The fermentation process took place at a controlled temperature of 18°C in bioreactors with a volume of 3 L and pH total soluble solids, total acidity, alcohol contente, reducing sugars and total reducing sugars were analyzed during the monitoring of the fermentation kinetics. After the end of the fermentation, the product was naturally gasified in 300 mL glass bottles. At the end of the gasification, physicochemical analyzes were performed (pH, total soluble solids, total acidity, reducing sugars, total reducing sugars and alcohol content) in the final product. These analyzes indicated that the produced Melomeis are within the quality standards set by the current legislation, obtaining na alcohol contente of 10,7% (v/v) and classified as “mild” type Melomeis since they obtained total reducing sugars content above 3 g/L, in addition to that, the final product obtained golden straw color and low foam retention.