Produção de aguardente de melado de cana de açúcar com adição de Mentha suaveolens

Abstract

This study investigated the production of aguardente from sugarcane molasses with the addition of Mentha suaveolens (apple mint), highlighting the effects of aromatization on the physicochemical and sensory properties of the beverage. The results showed that the aguardente obtained presented an alcohol content within the standards established for consumption, as well as adequate microbiological stability. The addition of apple mint enriched the aroma and flavor, providing fresh and distinctive notes compared to traditional aguardente. Analyses also indicated significant antioxidant activity, suggesting a functional potential for the beverage, and antimicrobial effects that favor its preservation. The sensory evaluation confirmed good acceptance of the samples with mint, especially at the tested concentrations, evidencing that the incorporation of the plant can add cultural and commercial value to the product. It is concluded that sugarcane molasses aguardente enriched with Mentha suaveolens represents a promising alternative for the diversification of artisanal spirits, benefiting local producers and expanding competitiveness in the beverage market.