Produção e caracterização de aguardente à base de banana, mel e erva mate ultra refinada

Abstract

Brazil is one of the largest fruit producers in the world, but it faces a high rate of waste, especially with climacteric fruits like bananas. To reduce these losses, a strategy is to transform fruits that do not meet the standards for fresh consumption into processed products, increasing their shelf life and adding value, such as fermented-distilled beverages. This work proposed the development and characterization of innovative brandys as a sustainable solution to minimize this waste, using banana nanaica (Musa sp.) at an advanced stage of maturation, added to regional honey from Capanema (PR) and ultra-refined yerba mate (Ilex Paraguariensis Saint Hilaire). Three brandys were elaborated containing distinct additives: banana (T1), banana and honey (T2), and banana, honey, and ultra-refined yerba mate (T3). The raw materials were physically and chemically characterized for: total soluble solids, pH, acidity, and sugars. The musts were also characterized for total soluble solids and pH before fermentation, and for total titratable acidity and alcoholic content after the fermentation process. The "heads" and "hearts" of the distillate were analyzed for pH, density, alcoholic content, acidity (total, fixed, and volatile), and copper content. The results were statistically analyzed using two-factor ANOVA with repetition and Tukey's test for mean comparison (5% probability). The results obtained after physical-chemical characterization of the raw materials showed that they are in accordance with current legislation or corroborate with data from the literature. Regarding the distillates, only the "heart" fraction met the necessary limits for Cu for the three treatments and AV for treatment 2, ensuring the quality and safety of the product within the specifications of current legislation. In contrast, none of the brandys met the limits defined by legislation regarding alcoholic graduation. However, the "heads" of the distillate presented characteristics that fit within the limits determined by Brazilian legislation for brandys. Therefore, the results indicated that the combination of raw materials used is an alternative for the development of an innovative fermented-distilled beverage, since the distillation process occurs without difficulties and correctly. Thus, it is concluded that this approach contributes to the development of an innovative product, fostering regional development and sustainability.