Fermentação espontânea e inoculada com Saccharomyces cerevisiae UFLA CA 1162 da polpa de gabiroba para elaboração de bebida fermentada

Abstract

The use of fruit for preparation of fermented beverages is a new alternative for reducing post harvest losses and, for fruit little explored as gabiroba, a new form of sustainable economic exploitation of the environment of occurrence as the cerrado biome. Another benefit of using fruit for fermented beverage production of fermented beverage is the potential to generate income. The gabiroba (Campomanesia pubescens (DC.) O. Berg is a myrtacea that spread in Goiás, Minas Gerais, Espírito Santo to Rio Grande do Sul states of Brazil. The objective of this study was to evaluate the potential of gabiroba in the production of a beverage fermented using yeast selected UFLA CA 1162 and spontaneous fermentation. In the inoculated fermentation (IN UFLA CA 1162), the population remained stable during the 5 days of fermentation (108 CFU mL-1). Yeasts Saccharomyces cerevisiae predominated in spontaneous fermentation from the 7th day of fermentation, replacing the non-Saccharomyces (Candida quercitrusa and Issatchenkia terricola) found in the initial period of fermentation. The gabiroba wine (IN UFLA CA 1162 and SPON) showed different volatile composition. The values for total soluble solids (Brix) and concentration of ethanol were similar for both gabiroba wines. Brix value was 5.2 and 5.0 and concentration of ethanol was 38.71 and 38.72 g L-1 for beverages produced by spontaneous fermentation and inoculated, respectively. In sensory analysis, the beverage produced by spontaneous fermentation showed greater acceptance for the attributes appearance, aroma, flavor and overall.