Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology

• Autor(a) principal: Duarte, Wasley Ferreira
• Data de Publicação: 2011
• Outros Autores: Amorim, Juliana Cunha, Lago, Lilian de Assis, Dias, Disney Ribeiro, Schwan, Rosane Freitas
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02169.x/pdf; http://repositorio.ufla.br/jspui/handle/1/4768
• topic: Alcoholic beverages; Fermentation biotechnology; Saccharomyces cerevisiae UFLA CA 11; Volatile compounds

The jabuticaba tree (Brazilian grape tree) is a tree native to Brazil that belongs to the Myrtaceae family. The jabuticaba fruit is used in some regions of Brazil to produce juices, jams, wine, and ice cream. In this work, the fermentation conditions (temperature and ◦ Brix) for producing jabuticaba distillate were optimized using the response surface methodology (RSM). The optimal conditions for fermentation were found to be 20 ◦ C and 22 ◦ Brix. In repeated experiments to validate the model, experimental data exhibited good agreement with the predicted data. The distillate jabuticaba beverage showed a peculiar chemical composition with 20 volatile compounds that were identified and quantified. Isoamyl alcohols (2-methyl-1-butanol + 3-methyl-1-butanol) were the most abundant volatile compounds identified in jabuticaba spirit. Sensory analysis by tasters showed overall approval of jabuticaba distillate. In principal component analysis, when the beverage was evaluated by panelists under 24 y old tended to give favorable ratings of aroma and taste, as well as high overall scores. The group of panelists between the ages of 25 and 53 y old generally gave high marks for appearance in the principal component analysis.