Murcott mandarin ferment beverage: technological process and control parameters
DOI:
https://doi.org/10.5327/fst.526Palavras-chave:
Alcoholic Fermented Beverage, Saccharomyces cervisiae, Fermentation Process, Physicochemical CharacterizationResumo
This study aimed to develop an alcoholic fermented beverage from Murcott mandarin juice (Citrus reticulata × Clonorchis sinensis), focusing on its physicochemical properties and control parameters. Mandarins were selected, sanitized, and juiced, with pulp and seeds subsequently separated by sieving. Chaptalization raised the initial 11 °Brix to 28 °Brix by adding sucrose, followed by sulfitation and inoculation with Saccharomyces cerevisiae. Fermentation lasted 168 h, followed by 3 months of slow fermentation, including decantation and filtration before bottling. Physicochemical analyses included moisture, proteins, lipids, carbohydrates, ash content, pH, total acidity, reducing sugars, sucrose, alcohol content, and tannins. Initially, the juice had 10.46 °Brix and a pH of 3.8. During fermentation, soluble solids dropped from 25.4 °Brix to 9.2 °Brix, and reducing sugars decreased to less than 1% by the fifth day. The final product reached 13 °GL alcohol content, stabilized at pH 3.54, and had a total acidity of 135 meq/L. This study demonstrates the technological viability of Murcott mandarin as a raw material for fermented beverages, offering alternative options in beverage technology and diversifying the market.
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