PRODUÇÃO DE FERMENTADO ALCÓOLICO A PARTIR DA POLPA DE UMBU

Elenice Mendes Silva Gomes1,2

Tatiane de Omena Lima 1
Thalyta Christie Braga Rabelo1
Evandir Gonçalves de Oliveira1
Margarete Cabral dos Santos Silva1

Resumo
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Abstract
The umbu is a fruit native to the semi-arid Northeastern Brazil and Brazil being rich in horticulture, the
production of fermented beverages arises as a way to minimize losses in post-harvest. The umbu has
high species richness in fermentable carbohydrates and other nutrients. The extract possesses excellent
conditions for development of alcoholic fermentation. With the addition of agent fermentation, yeast
Saccharamyces cerevisiae happens to the alcoholic fermentation of juice from fruit produces ethanol
as the main product, and many other minor components, such as glycerol aldehydes, methanol, higher
alcohols, acids and esters which contribute to the sensory of fermented products. This way, the present study
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drink from fresh fruit, and its physical- Chemical pH, total acidity, AR and ART, as well as establishment of
the stabilization time of the process fermentation. Fermented umbu was produced in a steel vat steel with a
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the Merger sugar and ethanol production to reach 6 and 12% respectively, thus considering the fermented
alcoholic soft, According to Brazilian Legislation about wine fruit.

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Introdução

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Material e métodos

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Referências

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