ASPECTOS DA PRODUÇÃO E ANÁLISE DA AGUARDENTE DE CAJU

Abstract

Fruit brandy is a distilled beverage that is produced from fermenting fruit juice or pulp, followed by distillation of the resulting liquid. This drink is widely appreciated in different parts of the world due to its diversity of flavors and characteristic aromas. Therefore, this research aimed to demonstrate the manufacturing process of brandy from cashew apple juice (pseudofruit). The choice for cashew was justified by tests that showed a °Brix 13.4, considered suitable for fermentation. For this, its development took place from the raw material preparation processes, grinding, filtration, wort preparation, fermentation, distillation and storage. In total, we obtained 41,560 liters of pulp from the cashew peduncle. During fermentation, the fermented wine had a ºGL of 4.5. In the distillation, the first cut of the head fraction was at 50 °GL, with a total volume of 1280 ml at 55 °GL, the second fraction known as the heart had the cut with 37 °GL, total volume of 1240 ml and 45 ° GL, the tail fraction was cut at 18 °GL, total volume 1640 ml and 12 °GL. The results achieved for total acidity with the cashew brandy obtained from the distillation in the copper still, show that only the head and heart fractions fit the standard limit established by the current Brazilian legislation, so their values were below the limit of 100, when it comes to the tail fraction, it is far above the limit established in the legislation.