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J Food Sci

Title:		Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology
Author(s):		Duarte WF; Amorim JC; Lago Lde A; Dias DR; Schwan RF;
Address:		"Dept. of Biology, Federal Univ. of Lavras-UFLA, CP 3037-Campus Universitario, CEP 37.200-000 Lavras, MG, Brazil"
Journal Title:		J Food Sci
Year:		2011
Volume:		20110509
Issue:		5
Page Number:		C782 - C790
DOI:		10.1111/j.1750-3841.2011.02169.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"The jabuticaba tree (Brazilian grape tree) is a tree native to Brazil that belongs to the Myrtaceae family. The jabuticaba fruit is used in some regions of Brazil to produce juices, jams, wine, and ice cream. In this work, the fermentation conditions (temperature and degrees Brix) for producing jabuticaba distillate were optimized using the response surface methodology (RSM). The optimal conditions for fermentation were found to be 20 degrees C and 22 degrees Brix. In repeated experiments to validate the model, experimental data exhibited good agreement with the predicted data. The distillate jabuticaba beverage showed a peculiar chemical composition with 20 volatile compounds that were identified and quantified. Isoamyl alcohols (2-methyl-1-butanol + 3-methyl-1-butanol) were the most abundant volatile compounds identified in jabuticaba spirit. Sensory analysis by tasters showed overall approval of jabuticaba distillate. In principal component analysis, when the beverage was evaluated by panelists under 24 y old tended to give favorable ratings of aroma and taste, as well as high overall scores. The group of panelists between the ages of 25 and 53 y old generally gave high marks for appearance in the principal component analysis. PRACTICAL APPLICATION: This study describes the study of fermentation conditions of jabuticaba pulp for production of jabuticaba spirit. Based on the results of this work, the proposed method can be an alternative for the use of the jabuticaba fruit, and may provide a new industrial outlet for this fruit"
Keywords:		"Alcoholic Beverages/*analysis/microbiology Brazil Chemical Phenomena Chromatography, High Pressure Liquid *Fermentation Food Handling/*methods Fruit/chemistry Myrtaceae/*chemistry Pentanols/analysis Saccharomyces cerevisiae/metabolism Taste Volatile Organ;"
Notes:		"MedlineDuarte, Whasley Ferreira Amorim, Juliana Cunha Lago, Lilian de Assis Dias, Disney Ribeiro Schwan, Rosane Freitas eng Research Support, Non-U.S. Gov't 2012/03/16 J Food Sci. 2011 Jun-Jul; 76(5):C782-90. doi: 10.1111/j.1750-3841.2011.02169.x. Epub 2011 May 9"