Produção e avaliação de destilado alcoólico de abacaxi produzido com o processo de clarificação pré-fermentativa

Abstract

The pineapple is appreciated throughout Brazil. Different products can be produced with the pineapple pell, like liquors, flour and brandy. The present work aimed at the production of a distilled alcoholic fermented drink. The resulting pineapple distilled has a 50% alcohol content and no methanol residues that is a undesirable compound because if produced in large quantities can cause poisoning and health damages. Some authors present their work in high and low concentrations of methanol, sometimes surpassing the limit of methanol in wine legislation that is 350 mgxL-1. The work resulted in no methanol production, making it acceptable for the production of pineapple fermented drink. Of all the compounds produced by the liquor in the first experiment the ethanol result in 98.8%, acetic acid in 0.348%, and other components that do not reach 0.5%, making sure that any undesirable substances can affect the health of those who ingest the drink. In the second experiment it was observed a low production of ethanol at the beginning of the fermentation. The first sample submitted to HPLC analysis resulted in 0.050% of ethanol content. During the production of cachaça the ethanol level increased to 0.877% in the second sample, the third sample showed 28,507% and the last sample 98,940%.