Elaboração de bebida fermentada de caldo de cana e abacaxi utilizando leveduras Saccharomyces e não-Saccharomyces

Abstract

Many yeasts are found in sugarcane broth, however the Saccharomyces cereviciae species is the main responsible for the fermentative process. Other commonly found species are non-Saccharomyces. In the final stage of fermentation occurs the reduction of the non-Saccharomyces yeast population, due to the low tolerance capacity for high ethanol concentrations. It is important to consider the relevance of these yeasts in the production of aromatic compounds during fermentation. This work was conducted with the objective of elaborating a fermented beverage using sugarcane and pineapple broth. The mixture of sugarcane broth and pineapple pulp was corrected regarding the content of soluble solids for 16 oBrix. Yeasts belonging to the yeast collection of the Microbiology Laboratory of the Universidade Federal de Lavras – UFLA were used, with two being Saccharomyces cereviciae yeast (UFLA CA11 and UFLA FW15) and one non-Saccharomyces, Pichia caribbica (UFLA CAF733). The fermentation was performed in simple batch at 28 oC for 48 hours. The alcohols, carbohydrates and acids were determined by high performance liquid chromatography (HPLC). The volatile compounds were determined by gas chromatography (GC). The chemical composition (pH, content of soluble solids, volatile acidity, alcoholic graduation, density) of the beverage were determined. The fermentative parameters and enzymatic activity were evaluated. According to the fermentation screening, the fermentation preformed with pure UFLA CAF733 P. caribbica yeast inoculum was chosen and the sensorial analysis of the beverage was conducted. This yeast produced volatile compounds, considered pleasant in alcoholic fermented beverages, and showed high β-glucosidase enzymatic activity. The P. caribbica yeast increased the concentrations of desirable volatile compounds, such as 2-phenylethanol, 2-methyl-1-propanol, 3-methyl-1-butanol, ethyl acetate, ethyl butyrate, phenylethyl acetate, diethylsuccinate and α-terpineol. The inoculation resulted in a fermented product with alcohol content of 9.03% (v v-1).