Abstract
The large scale of mango production allows for the application of immediate technologies to minimize post-harvest losses and add even more value to the fruit chain. As a consequence of feasible applications, the production of alcoholic beverages through fermentation and distillation has been elaborated, resulting in a supply of products with different characteristics. This study aimed to monitor the development of a distilled mango beverage and its profile for consumption. The mangoes were selected, pulped and subjected to physicochemical characterization and, subsequently, to fermentation and distillation processes where the kinetics were monitored, and the beverage obtained was compared to similar products found in the literature. During column distillation, the relationship between the temperature profile and the alcohol content was observed, allowing for careful selection of each fraction of the distillate and the establishment of a standard for future distillations. As regards the fraction of interest, good results were obtained in terms of composition with compounds such as methanol and acetaldehyde in minimal quantities, indicating a product that can be consumed without health risks. The small amount of studies following the same line of research confirms the potential mango pulp named Tommy Atkins for the formulation of alcoholic products.
Highlights
The Brazilian northeast is characterized as a semi-arid area of climatic conditions favorable to the production of fruit, which contributes significantly to the economic development of the region
The present study aims to evaluate the production and composition of a distilled mango spirit obtained from a plate column distiller
The soluble solids content in the mango pulp was higher than that obtained by Bezerra et al (2011), of 12.70 °Brix, value that may vary according to the time of maturation, region and/or harvest
Summary
The Brazilian northeast is characterized as a semi-arid area of climatic conditions favorable to the production of fruit, which contributes significantly to the economic development of the region. Sugar cane spirit is the most consumed distillate in Brazil, Brazilian law allows for the processing of fruit distillates. For these drinks, the alcohol content must be between 36 and 54 % (v v–1), at 20 °C, obtained from the simple alcoholic distillate of fruit or by the distillation of fermented fruit must (Coelho et al, 2015). According to Sampaio et al (2013), fruits and their residues are a significant money-making opportunity awaiting development and application in the beverage industry, due to the presence of sugars that can be converted into ethanol, the low cost and several sensory characteristics (Asquiere et al, 2009). There are works on mesquite (Silva et al, 2014), guava (Alves et al, 2008), a mix of mango and passion fruit (Abud et al, 2019) and the residue of jabuticaba (Asquiere et al, 2009)
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