AvaliaÃÃo da produÃÃo artesanal da aguardente de banana utilizando Saccharomyces cerevisiae CA-1174 / Evaluation of the artisanal production of the banana brandy by utilizing Saccharomyces cerevisiae CA-1174

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

Banana is the fruit of greatest production and all over the world commercialization, nevertheless, the loss indices are high, reaching 40% in Brazil, the second greatest worldwide producer. One of the procedures to avoid losses is the use of the fruit in the composition of a number of produces, among these the banana brandy. In several countries, the manufacture and consumption of fruit brandy are very popular and in Brazil in spite of having knowledge of the production of the banana brandy, the number of scientific papers about the subject is almost non-existent. The objective of that work that of furnishing subsides to the development of a technology adequate for the production of this brandy by the fermentation of âNanicÃoâ banana, of low commercial value due to the advanced ripening stage and/or injuries, establishing quality standards for he producer and of safety for the consumer. The experiments were set up in an experimental still situated in Lavras, situated in Southern Minas Gerais, Brazil. The fermentation system in three successive batches with re-utilization of the initial inoculum of Saccharomyces cerevisiae CA-1174 was utilized. The total time of fermentation was of 72 hours, during which gas chromatography analyses were performed aiming to do the follow-up of the main metabolites produced was performed. In the beverage, the same analysis procedure through gas chromatography and by the Official Method of the Ministry of Agriculture and Supply (OMMAS) was adopted. Both methanol and acetaldehyde were at the highest concentrations at the start of the fermentation, decreasing along the process, whilst higher alcohols occurred with growing increases till 24 hours, keeping themselves constant up to the final. The yeast utilized provides an average brandy yield of 66.52% relative to the theoretical yield, but, the presence of higher alcohols and methanol above the maximum concentration allowed by law, suggests further research.

ASSUNTO(S)

saccharomyces cerevisiae tecnologia de produÃÃo ciencia de alimentos aguardente de banana fermentation fermentaÃÃo saccharomyces cerevisiae banana brandy production technology

ACESSO AO ARTIGO

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