Elaboração e caracterização de fermentado alcoólico de jabuticaba (Plinia jaboticaba) produzido artesanalmente

Nathália de Andrade  Neves; Paulo César  Stringheta; Esteban García-Romero; Sérgio Gómez-Alonso

doi:10.33448/rsd-v10i4.13799

Autores/as

Nathália de Andrade Neves Universidade Federal dos Vales do Jequitinhonha e Mucuri https://orcid.org/0000-0001-6936-2171
Paulo César Stringheta Universidade Federal de Viçosa https://orcid.org/0000-0002-1229-7038
Esteban García-Romero Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF), IVICAM, Espanha https://orcid.org/0000-0002-4149-3361
Sérgio Gómez-Alonso Instituto Regional de Investigación Científica Aplicada; Universidad de Castilla-La Mancha, Espanha https://orcid.org/0000-0002-2358-6636

DOI:

https://doi.org/10.33448/rsd-v10i4.13799

Palabras clave:

Myrciaria cauliflora; "Vino" de jabuticaba; Ácido elágico; Jabuticaba sabará.

Resumen

Jabuticaba (Plinia jaboticaba (DC) Berg.) es considerada una de las principales fuentes brasileñas de antocianinas. Muy apreciada, su consumo se da in natura y a partir de la elaboración de productos procesados, como gelatinas, dulces, licores y fermentados alcohólicos. Aunque popular, la bebida alcohólica fermentada de jabuticaba se produce de forma artesanal, con poco control de calidad y falta de estandarización. El objetivo de este trabajo fue caracterizar químicamente la bebida alcohólica fermentada de jabuticaba producida de forma artesanal, evaluándose el pH, contenido de compuestos fenólicos, antocianinas totales, monoméricas y polimerizadas, azúcares, etanol, taninos totales, capacidad antioxidante, intensidad de color, tonalidad y composición de color, contenido de ácido elágico, ácidos orgánicos, 2,3, -butanodiol, glicerina, aminoácidos, aminas biogénicas y ion amoniaco. A partir de los resultados, fue posible caracterizar las bebidas, con énfasis en la concentración de ácido elágico, que fue superior a la que se encuentra normalmente en los vinos tradicionales. La concentración de ácido láctico y aminas biogénicas atestigua indirectamente la calidad sanitaria de la bebida, un parámetro importante cuando se trata de bebidas artesanales. Se espera que este trabajo contribuya a la posibilidad de construir un estándar de calidad para este tipo de bebida.

Citas

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Elaboración y caracterización de fermentado alcohólico de jabuticaba (Plinia jaboticaba) producido artesanalmente

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