Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage

Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermented alcoholic beverage from the pulp of baru, chemically monitoring the fermentation and aging process. Throughout the processing, the fermented presented behavior as expected, as a decrease of sugars ensuring an effective fermentation without interferents, as high amounts of acetic acid and propagation of deteriorating organisms. With this, it was possible to develop and chemically accompany the alcoholic beverage from pulp of baru, obtaining results that met the brazilian legislation in force for fruit fermented, providing a new source of exploitation of this raw material little explored.【摘要】鉴于巴鲁（baru）的消费尚未在人类群体中全面普及，不难看出其扩大应用的必要性——主要原因在于其作为天然糖分来源，是生产各类产品（如发酵饮品）的核心原料。鉴于上述背景，本研究旨在以巴鲁果肉为原料开发发酵酒精饮品，并对发酵与陈化过程开展化学监测。在整个加工流程中，该发酵饮品呈现出预期的变化特征：糖分含量下降，发酵过程高效且无干扰物产生，但同时伴随乙酸含量升高以及腐败微生物增殖的情况。综上，本研究成功开发了巴鲁果肉发酵酒精饮品并完成全程化学监测，所得结果符合巴西现行水果发酵饮品相关法规要求，为这一鲜有开发利用的原料开辟了全新的利用途径。