CARACTERIZAÇÃO E DESENVOLVIMENTO DE VINAGRES A PARTIR DE MUSCADINIA ROTUNDIFOLIA PRODUZIDOS EM DIFERENTES BIORREATORES

Autores

  • Carlos Gusi
  • Fabiana Andreia Schafer De Martini Soares
  • Edson Luiz de Souza Unoesc

Resumo

Muscadinia rotundifolia is agronomically like vines, but differs due to its rusticity of production, distinct organoleptic characteristics and functional appeal recognized in several scientific works. The constant development of new products is a fundamental factor for the success of the food industry, in this case vinegar is one of them. The objective was to develop Muscadinia rotundifolia grape vinegars with functional and sensorial quality, using different processes. During fermentation at a temperature of approximately 25 ºC, in 3 different processes (Airlift, Orleans and German), samples were collected daily to evaluate the levels of total titratable acidity, volatile acidity, and alcohol kinetic determination. In the Airlift system, at 17 days of fermentation, in the vinegar sample the VA was 2.81%, lower than that required by legislation (4 and 6%) and alcohol 0.4% (maximum 1%). In the German system, at 16 days of fermentation, volatile acidity was 4% and alcohol 1%. In the Orleans system, after 15 days of fermentation, AV was 4.5% and alcohol content 0.5%, as required by law. Under the conditions of the experiment, the Orleans and German systems were efficient in the fermentation of Vitis rotundifolia wine in vinegar, in 15 and 16 days, respectively, and vinegar contents below 1%. In the Airlift system it did not reach the minimum concentration to be considered vinegar by Brazilian legislation.

Biografia do Autor

Edson Luiz de Souza, Unoesc

Possui graduação em Engenharia Agronômica pela Universidade Federal de Santa Catarina, mestrado (2003) e doutorado (2010) em Ciência e Tecnologia Agroindustrial pela Universidade Federal de Pelotas. Atualmente é professor e pesquisador da Universidade do Oeste de Santa Catarina e pesquisador da Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina. Tem experiência na área de Fruteiras de Clima Temperado, Ciência e Tecnologia de Alimentos e Biotecnologia (bebidas).

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Publicado

2021-09-30

Como Citar

Gusi, C., Schafer De Martini Soares, F. A., & Souza, E. L. de. (2021). CARACTERIZAÇÃO E DESENVOLVIMENTO DE VINAGRES A PARTIR DE MUSCADINIA ROTUNDIFOLIA PRODUZIDOS EM DIFERENTES BIORREATORES. Seminário De Iniciação Científica E Seminário Integrado De Ensino, Pesquisa E Extensão, e28510. Recuperado de https://portalperiodicos.unoesc.edu.br/siepe/article/view/28510

Edição

Seção

PIBITI - CNPq