CARACTERIZAÇÃO DO FERMENTADO DE LARANJA E CINÉTICA DO PRO-CESSO FERMENTATIVO

Abstract

This work aimed to provide a brief kinetic study of fermentation and the characterization of fermented orange. The fermented product was produced from the fermentation of Pera and Valencia oranges (Citrus sinensis (L.) Osb.), from the Northwest region of the State of São Paulo. Fermentation was carried out using facultative aerobic yeasts, such as Saccharomyces cerevisiae. Fermentation kinetics were carried out with pear orange on a laboratory scale, in bench reactors composed of hydraulic bungs and a volume of 160 mL, simultaneously with the production of the fermented product. The fermented products were characterized in terms of pH, total and volatile acidity, reducing sugar, alcoholic content, total phenolic compounds, soluble solids, total dry extract and color index. The fermented substances presented physical-chemical properties in accordance with legislation, with an alcoholic strength of 9.8 v/v in Pera orange and 10.3 v/v in Valencia orange. The reducing sugar result can classify the fermented beverage as a type of dry beverage since it presented data of 1.28 g/L and 0.73 g/L for the Pear and Valencia varieties, respectively. Orange fermented can be an alternative for the beverage industry.