Kinetic and physicochemical characterization of strawberry fermented
DOI:
https://doi.org/10.33448/rsd-v10i11.19553Keywords:
alcoholic beverage; strawberry wine; ecologically sustainable; Alcoholic beverage; Strawberry wine; Ecologically sustainable.Abstract
Strawberry is a demanding crop in relation to temperature and climatic conditions, its cultivation in a protected environment, produces fruits rich in sugars such as sucrose, fructose and vitamins, it also has few carbohydrates, making it very tasty accepted by consumers. Its commercialization can also be as jelly and pulp, juices and fermented. The preparation of the fermented strawberry is not a drink that is widely commercialized in Brazil, despite the knowledge about its production. Thus, the present work aims to analyze the kinetics and the physicochemical characterization of strawberry fermented in protected cultivation with three strawberry cultivars in the Campos Gerais Region. The design was completely randomized with 4 repetitions each. Three treatments: control, a treatment with the yeast Saccharomyces cerevisae and Saccharomyces bayanus. For chemical analysis, the content of soluble solids was performed with a digital refractometer. Titratable acidity (% citric acid) and pH were also analyzed, as well as phenolic variables and kinetic profile. Soluble solids was not significant, for phenolic variables, Saccharomyces bayanus presented the highest levels when compared to other treatments, as well as it took longer to form the production in the kinetic profile. Some authors report that organic acids present in fruits interfere with the activity of the strain.
References
Antunes, L. E. C.; Carvalho, G. L.; dos Santos, A. (2011). A cultura do morango. Área de Informação da Sede-Col Criar Plantar ABC 500P/500R Saber (INFOTECA-E).
Asquieri, E. R., Rabêlo, A. M. D. S., & Silva, A. G. D. M. (2008). Fermentado de jaca: estudo das características físico-químicas e sensoriais. Food Science and Technology, 28, 881-887.
Asquieri, E. R., Silva, A. G. D. M., & Cândido, M. A. (2009). Aguardente de jabuticaba obtida da casca e borra da fabricação de fermentado de jabuticaba. Food Science and Technology, 29, 896-904.
BRASIL. Ministrério da Agricultura, Pecuária e Abastecimento. (2009). Decreto nº 6.871, de 04 de junho de 2009. Regulamenta a Lei n. 8.918, de 14 de julho de 1994, que dispõe sobre a padronização, a classifi cação, o registro, a inspeção, a produção e a fiscalização de bebidas.
Carvalho, S. F. D. (2013). Produção, qualidade e conservação pós-colheita de frutas de diferentes cultivares de morangueiro nas condições edafoclimáticas de Pelotas-RS (Master's thesis, Universidade Federal de Pelotas).
Fagundes, D. T. O., Silveira, M. L. R., Santos, C. O., Sautter, C. K., & Penna, N. G. (2015). Fermentado alcoólico de fruta: uma revisão. 5º Simpósio de Segurança Alimentar.
Januszek, M. et al. (2020). Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies. Molecules, v. 25, n. 14, p. 3127.
Lees, D. H.; Francis, F. J. (1972). Standardization of pigment analyses in cranberries. HortScience.
Özcan, A. S., & Özcan, A. (2004). Adsorption of acid dyes from aqueous solutions onto acid-activated bentonite. Journal of colloid and interface science, 276(1), 39-46.
Pessenti, I. L.; Ayub, R. A.; Botelho, R. V. (2019). Defoliation, application of S-ABA and vegetal extracts on the quality of grape and wine Malbec cultivar. Revista Brasileira de Fruticultura. v. 41, n. 3.
Pessenti, I. L.; Ayub, R. A.; Melo, H. F.; Martins, W. S. .; Wiecheteck, L. H. .; Botelho, R. V. . Qualidade fenólica em cultivares de uva submetida a poda verde e regulador hormonal. Research, Society and Development, v. 10, n. 4, p. e39310414227. DOI: 10.33448/rsd-v10i4.14227.
R Core Team. (2021). R: A Language and Environment for Statistical Computing. Vienna, Austria: R Foundation for Statistical Computing.
Santos, S. et al. (2005). Elaboração e análise sensorial do fermentado de acerola (Malpighia punicifolia L.). Brazilian Journal of Food Technology, v. 10, p. 47–50.
Silva, P. H. A. D., Faria, F. C. D., Tonon, B., Mota, S. J. D., & Pinto, V. T. (2008). Avaliação da composição química de fermentados alcoólicos de jabuticaba (Myrciaria jabuticaba). Quimica Nova, 31, 595-600.
Singleton, V. L.; Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American journal of Enology and Viticulture, v. 16, n. 3, p. 144–158.
Song, H. et al. (2016). The Effect of Fermentation Conditions on the Antioxidant Activity of Strawberry Wine. Journal of Xuzhou Institute of Technology (Natural Sciences Edition), n. 2, p. 16.
Tarko, T. et al. (2018). The effect of apple cultivars and yeast strains on selected quality parameters and antioxidant activity of fermented apple beverages. CyTA-Journal of Food, v. 16, n. 1, p. 892–900.
Tessaro, D. et al. (2010). Avaliação das fermentações alcoólica e acética para produção de vinagre a partir de suco de laranja. Acta Scientiarum. Technology, v. 32, n. 2.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Isabela Leticia Pessenti; Pedro Henrique Brasileiro Santos; Graziela Nunes; Paulo Ricardo de Los
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
