CASHEW ALCOHOLIC FERMENTATES: DEVELOPMENT AND FERMENTATION KINETICS

Abstract

The cashew culture contributes to the socioeconomic development of the Northeast, but its valorization is still concentrated in the chestnut, while the peduncle is little used. Thus, the objective was to develop alcoholic cashew fermented, study the fermentation kinetics and analyze the physical and chemical characteristics of the drinks. The musts were prepared with the addition of sugar up to 12 and 16 ºBrix, followed by pH correction, fermentation, centrifugation, pasteurization and packaging. Fermentation kinetics were studied at intervals of 1 h., for 7 h., and the physical-chemical parameters were analyzed. The results were treated using the Analysis of Variance, in a Completely Randomized Design, comparing the averages by the Tukey test, at the level of 5% of significance. The mathematical models had good adjustments to the fermentation kinetics data, presenting values of R² > 0.9, except for the Ratio of the formulation with 16 ° Brix. The fermented ones were presented according to the current legislation, with the exception of total acidity. Therefore, the use of the cashew stalk for the preparation of alcoholic fermentates may be feasible, but it is recommended to test cashew wort with concentrations of total soluble solids above 16 ºBrix related to the chaptalization process.