Produção de bebidas fermentadas a partir de polpas de açaí e de acerola: estudo de viabilidade e desenvolvimento do estudo

Abstract

The production of fermented beverages from tropical fruits represents a promising alternative for adding value to raw materials, reducing post-harvest losses, and developing innovative products with functional potential. In this context, the present study aimed to develop a process for producing fermented drinks from açaí (Euterpe oleracea Mart.) and acerola (Malpighia emarginata) pulp, considering technical and economic aspects. Commercial fruit pulps were used to prepare the must, including adjustments of soluble solids and pH, followed by inoculation with Saccharomyces cerevisiae and alcoholic fermentation under controlled temperatures ranging from 20 to 25 °C for 20 to 30 days. After fermentation, racking, clarification, and centrifugation were performed to evaluate the visual characteristics of the fermented beverages. The results showed differences between the fermented drinks produced: the acerola fermented drink presented an orange-colored pellet and a clearer supernatant, whereas the açaí wine exhibited a dark purple pellet and lipid residues adhered to the centrifuge tube walls, a characteristic associated with the higher lipid content of the fruit. These findings demonstrate the influence of the physicochemical composition of the raw materials on the characteristics of the fermented beverages and indicate the feasibility of producing fermented drinks from tropical fruits, highlighting their potential for value addition, diversification of the fermented beverage market, and sustainable use of agricultural resources.