Murcott Mandarin Ferment Beverage: Study of its Physicochemical, Biochemical, and Microbiological Properties
DOI:
https://doi.org/10.5327/fst.530Palavras-chave:
alcoholic fermented beverage, saccharomyces cerevisiae, physicochemical characterizationResumo
The aim of this work is to continue the analysis of a fermented product obtained from the Murcott mandarin, a fruit widely grown in Brazil. The methodology included physicochemical analyses (pH, acidity, alcohol content, and dry extract), colorimetric characterization (CIELab), identification of volatile compounds by gas chromatography coupled with mass spectrometry, and evaluation of bioactive properties and microbiological safety. The results indicated a product with an alcohol content of 13°GL and a pH of 3.54, with low volatile acidity (2.0 meq/L) and no methanol, which confirms the appropriate sanitary conditions and the safety of the product. The colorimetric analysis showed a bright appearance (L* = 91.90), similar to young white wines. Seventeen volatile compounds were identified, with a predominance of fruity aromas, and there was no D-Limonene in the final fermentate. Potassium (2.36 g/L) was the most abundant mineral. The product showed good antioxidant capacity, and microbiological analysis indicated its quality, with pathogens below regulatory limits. The conclusion is that Murcott mandarin fermentate is safe, has physico-chemical and sensory characteristics reminiscent of the fruit, adds value to its production chain, and meets the growing demand for functional and sustainable products.
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