STUDY OF THE FERMENTATION PROCESS OF MANGABA (Hancornia speciosa Gomes) ALCOHOLIC BEVERAGES

Mangaba presents great potential for the elaboration of alcoholic beverages, being extremely important the accompaniment of the fermentation process to obtaining these beverages. Thus, this work aimed to monitor and evaluate the kinetic process of fermentation and fermentative parameters of fermented mangaba drinks. Four beverages formulations were prepared with variation of the initial soluble solids content and yeast concentration according to steps and concentrations described in the patent application process BR 10 2018 0758349. It was verified that the kinetic behavior, with the exception of the fermentation time, didn't interfere in the studied variables, and that formulation 3 (higher content of soluble solids and less concentration of yeast) and formulation 4 (higher content of soluble solids and higher concentration of yeast) presented better results mainly in relation to alcohol content, experimental and theoretical ethanol concentration, process yield and product. It concluded that there was no difference in the kinetic behavior, but there were in the fermentative parameters of mangaba drinks.