PRODUCTION OF COMMON ORANGE FERMENTED BEVERAGE: KINECTIC STUDY AND SENSORY ANALYSIS

• Palavras-chave: Atena Editora

• Keywords: Orange; Fermentation; Kinectic; Sensory.

• Abstract:

  This study aimed to elaborate a fermented alcoholic beverage of common orange in a discontinuous system. During the fermentation, a kinetic study was performed at 30ºC, where Saccharomyces cerevisiae was used as inoculum. The process was accompanied by analyzes of biomass, total reducing sugars and ethanol. Sensory analysis of the sweetened and pasteurized beverage was also carried out to estimate its acceptance. The fermentation was concluded in 108 hours, with consumption of 99.21% of the sugars and ethanol productivity of Prp = 0.818 (g.L-1.h-1). The maximum biomass concentration was 14.31 g/L, with cell productivity of Prx = 0.1325 (g.L-1.h-1) and maximum specific velocity of µmax = 0.017 h-1. The beverage presented a final alcoholic content of 11.3 ºGL, and obtained an excellent acceptance (100%) by the judges. The results suggest applicability orange in the production of fermented alcoholic beverage, generating opportunity for new economic developments in the northeast region of Brazil.

• Número de páginas: 15