Avaliação do processo fermentativo durante a produção de vinho de ciriguela (Spondias purpurea L.) por três isolados de Saccharomyces cerevisae

Abstract

Fermented fruit drinks are promising products due to the strong acceptance trend in consumer surveys, besides contributing to the reduction of post-harvest losses of perishable fruits. The ciriguela, a typical fruit of the cerrado of mato grosso do sul, represents an excellent substrate for the fermentation by Saccharomyces cerevisiae yeasts, because it has a high content of fermentable carbohydrates. In this context, the aim of this study was to evaluate the fermentative process of three S. cerevisiae isolates in the production of wine using ciriguela as raw material. Three previously selected S. cerevisiae isolates were tested; (LEVSIL15 and LEVSIL16 - obtained from piatã grass silage, and LNFCA11 - commercial strain). All the isolates were cultured in a single batch system at 30oC in 16o Brix broth. During the fermentation process 20 μl aliquots were taken at 24 hour intervals for determinations of total sugars, organic acids, acidity, and ethanol content. The chemical analyzes were done through high performance liquid chromatography (HPLC). To measure parameters such as yield and efficiency of fermentation, and volumetric productivity of ethanol, calculations were performed through specific equations. The obtained data showed good results of two strains; LNFCA11, strain used as control, and LEVSIL15. Both presented good fermentative performance and consumption of sugars. The isolate LEVSIL16 did not adapt very well to this substrate, taking too long to consume the sugars and producing very low amounts of ethanol. The results obtained through equations of fermentative parameters indicated good results of one of the yeasts used in comparison to the patented LNFCA11. However, for the viability of the beverage production will be necessary to carry out further studies, such as sensory analysis.