Produção de aguardente de ciriguela (Spondias purpurea L.) utilizando diferentes cepas de Saccharomyces cerevisiae

Abstract

Ciriguela (Spondias purpurea L.) is a typical cerrado fruit with essential characteristics for alcoholic fermentation by S. cerevisiae (21.25 ° Brix). The objective of this work was to prepare spirits with pulp of the ciriguela fruits using 4 strains of S. cerevisiae (LNFCA11; LEVSIL16 and LEVSIL5; LEVFRC29). The production of the ciriguela must was carried out in duplicate in elernmeyers, containing 250 mL of ciriguela pulp at 16º Brix. Cultivations were carried out in a simple batch system for each strain. The wines obtained were subjected to the fractional distillation process in a copper still and shortly after HPLC analysis. Of the ciriguela drinks produced, the strains (LEVFRC29) and (LNFCA11®) resulted in spirits with alcoholic grades 38.44 and 45.96 (GL), respectively. The drink produced by the LEVSIL16 isolate (208 mg / 100ml) had a greater amount of acetic acid than allowed by law (100 mg / 100ml). For glycerol values, LEVSIL15 resulted in a drink with a higher glycerol value (0.09 g / L). The strains that obtained the best ethanol productivity were LNFCA11 (4.18 g / L / ° Brix) and LEVFRC29 (3.49 g / L ° Brix). The present study was the first to make the production process of ciriguela spirit possible. The commercial isolate (LNFCA11) was efficient in the alcoholic fermentation of the ciriguela pulp and for the production of brandy. The LEVFRC29 strain proved to be promising, as it resulted in a ciriguela brandy with characteristics similar to the commercial one.