Elaboração e caracterização de fermentado alcoólico de jabuticaba (Plinia jaboticaba) produzido artesanalmente

Jabuticaba (Plinia jaboticaba Jabuticaba (Plinia jaboticaba(DC) Berg.) is considered one of the most importan (DC) Berg.) is considered one of the most important Brazilian sources of Brazilian sources of anthocyanins. anthocyanins. Very appreciated, its consumption occurs in the fr Very appreciated, its consumption occurs in the fresh forms and as a processed sh forms and as a processed product, such as jellies, liquors and product, such as jellies, liquors and alcoholic fermented beverages. Although popular, t alcoholic fermented beverages. Although popular, the alcoholic fermented is produced as artisanal way, with poor fermented is produced as artisanal way, with poor quality control and no standardization. The quality control and no standardization. The objective of this work was to characterize chemically the fermented ly the fermented beverage from jabuticaba beverage from jabuticaba produced in an artisanal way, being evaluated the pH, content of phenolic compounds, total, H, content of phenolic compounds, total, tent of phenolic compounds, total, monomeric and polymerized anthocyanins, sugars, ethanol, total tannins, antioxidant capacity, color intensity, hue and intensity, hue and color composition, ellagic acid content, organic a color composition, ellagic acid content, organic acids, 2,3, ids, 2,3, ids, 2,3, -butanediol, glycerin, butanediol, glycerin, amino acids, biogenic amines and amino acids, biogenic amines and nic amines andammonia ion. From the results, it was possible to ammonia ion. From the results, it was possible to characterize the haracterize the beverages, with emphasis on the concentration of beverages, with emphasis on the concentration ofellagic acid, which was above that normally found ellagic acid, which was above that normally found in traditional wines. The concentration of lactic acid and biogenic cid and biogenic amines indirectly attest to the indirectly attest to the sanitary quality of the product, an important parameter when it comes to artisanal eter when it comes to artisanalbeverages. With beverages. With this work is expected to contribute to the possibility of building a quality standard for this type of product.