Articles
Effect of thermal treatment of must on quality of fermented beverage elaborated by using umbu (Spondias tuberosa Arruda Camara) fruit pulp
Article number
1198_27
Pages
163 – 176
Language
English
Abstract
The umbu (Spondias tuberosa Arruda Camara) is a tropical fruit native to the Brazilian Northeast region and it possesses excellent organoleptic properties presenting great socio-economic potential.
This work was aimed to initially prepare umbu must with a concentration of 250 g L-1 of pulp, 28 °Brix and pH 4.5, and later to evaluate the influence of heat treatment on pulp and mash by determining the physico-chemical, microbiological and sensory properties of final beverages.
The mixtures were clear, viscous, flavored with moderate alcohol levels between 11 and 14 GL and concentration of total reducing sugars in the range of semi-dry wines.
The fermented beverage was made with the use of the pulp cooked to 100°C for 5 min, a process known as umbuzada, and another made with heating of the wort at 50°C for 15 min which showed improvements in mean sensory scores, with consumer acceptable index of 67%.
This work was aimed to initially prepare umbu must with a concentration of 250 g L-1 of pulp, 28 °Brix and pH 4.5, and later to evaluate the influence of heat treatment on pulp and mash by determining the physico-chemical, microbiological and sensory properties of final beverages.
The mixtures were clear, viscous, flavored with moderate alcohol levels between 11 and 14 GL and concentration of total reducing sugars in the range of semi-dry wines.
The fermented beverage was made with the use of the pulp cooked to 100°C for 5 min, a process known as umbuzada, and another made with heating of the wort at 50°C for 15 min which showed improvements in mean sensory scores, with consumer acceptable index of 67%.
Authors
A.A.O. Santos, A.K.S. Abud, A.G.T. de Araujo, R.C.A. Santos, P.L. Santos, N. Narain
Keywords
fermentation, umbu, quality, heat treatment
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