Produção de metabólitos por diferentes leveduras na elaboração de fermentados e destilados de frutas

Abstract

The use of fruits in the production of both fermented and distilled beverages has been the subject of studies in many parts of the world. In this work, different fruits (cocoa cupuaçu, gabiroba, jaboticaba, umbu and raspberry) and different Saccharomyces were evaluated in the production of fermented beverages; jabuticaba was also used to produce a distilled beverage. To the characterization of the beverages, chromatographic techniques (HPLC, HPLCDAD, GC, GC-MS and PFPD) and sensory analysis (QDA and hedonic scale) were used. In the assessment of tropical fruits (cocoa, cupuaçu, gabiroba, jaboticaba and umbu) for production of fermented beverages, the strain S. cerevisiae UFLA FW 1162 was efficient to ferment the pulp of fruits resulting in beverages that showed good acceptability and has peculiar characteristics of the composition of volatiles (93 compounds), such as the presence of terpenics compounds (menthol, limetol, linalool, among others).The jaboticaba was successfully employed in the production of both fermented and distilled beverage. In the production of raspberry wine, among 16 evaluated yeasts, S. cerevisiae UFLA FW 15 was the strain that produce wine with best concentrations of volatile aromatic compounds such as 3-methyl-1-butanol, ethyl butyrate, ethyl decanoate, methylbutyl acetate, 3-mercapto-1-hexanol, among others, besides showing better results in sensory analysis.