Elaboração de fermentado alcoólico de amora-preta (Rubus spp.) com mel de abelha (Apis mellifera)

Abstract

The blackberry has high nutritional quality due to presence of considerable portions of phenolics and antioxidants compounds, as well as high levels of minerals and vitamins. However, because it is a fruit of fragile structure and has high respiratory activity its shelf life is short, being most commonly found in the market in processed form, such as jellies and jams. In order to add value to the fruit and contribute to the strengthening of the productive chain of small fruits, the present work aimed to produce a fermented alcoholic (wine) from blackberry and honey bee (Apis mellifera). The alcoholic fermentation was carried out in bench fermenter by discontinuous system and employing industrial strain of Saccharomyces cerevisiae r.f. bayanus. A maximum ethanol production was achieved after 72 hours of fermentation (45.6 gL-1) with ethanol volumetric productivity of 0.63 gL-1h-1, ethanol yield of 0.46 gg-1 and efficiency of 90.02%. The blackberry-honey wine can be considered an innovative product, since has not been verified similar product on the market or described in the literature. The transformation of blackberry into wine might be a good strategy for value addition to the fruit and strengthening of the productive chain of small fruits.