Optimization of the winemaking process and stabilization of fermented made of tropical fruits

• Grant number: 20/06917-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: October 01, 2020
• End date: September 30, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Flávio Luís Schmidt
• Grantee: Lídia Cristina Sarti Sprogis
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The term wine is often associated with alcoholic fermented obtained from grapes,however, mostly any fruit can be used in the production of wines. Within the will ofincreasing the diversity of fruit wines on the market it can be interesting to introduce native fruits from the Atlantic Forest and, from those, manufacture differentiated fermented products, that are stable and of great sensory quality. In order to achieve this, the application of a differentiated physical treatment in the fresh fruit juice before fermentation, using clarifiers enzymes and separation of insoluble solids from fermentable wort (centrifugation) can increase the yield of the process, as well as facilitate the steps of clarification and filtration (stabilization).In the stages related to stabilization of the fermented, the success in the use of clarifiers agents and filtration elements from renewable sources, such as rice husk and bamboo leaves silica, in instead of traditional inputs (such as bentonite and diatomaceous earth) can also add value to the production offermented, both from a technological and environmental point of view.