EVALUATION OF CAGAITA (Eugenia dysenterica) FRUITS FOR ACETIC FERMENTED PRODUCTION.

Abstract

The Brazilian Cerrado has a lush flora, with fruits that have peculiar and unique sensory characteristics, and for these reasons, the use of these fruits for biotechnological production is a promising alternative. The production of alcoholic and acetic fermented are options to add value to native fruits, as well as to offer the market drinks with better nutritional quality, with the presence of bioactive compounds. This work aimed to characterize fruits and elaborate acetic alcoholic fermentation of cagaita (Eugenia dysenterica DC.). In the first part, the fruits were submitted to chemical, physicochemical, colorimetric and antioxidant activity analyzes. Subsequently, different fermentation treatments were tested using two enzymes (amylase and pectinase), two subspecies of Saccharomyces cerevisiae yeast (UFLA CA11 and Thermo-resistant LNF Angel) and chaptalization of sucrose must (16 ° Brix). Alcoholic fermentation was performed in BOD at 34ºC. The pH, total soluble solids, titratable acidity, alcohol content and density were monitored daily in the fermented products. Subsequently, acetic fermentation was performed by the slow method at 25ºC, using acetic bacteria with 9% (v / v) acidity and 9% (v / v) alcoholic fermented alcohol. The use of thermo-resistant yeast without addition of enzymes provided higher yield (treatment 3; with chaptalized must) and it was used in alcoholic fermentation and in acetic fermentation the slow method that produced vinegar with parameters according to the legislation (higher acidity ˃4% and alcohol content ˂1% (v / v) The work demonstrated the possibility of using cagaita fruits in biotechnological processes in vinegar production.