Fermentado de jabuticaba: uma revisão bibliográfica.

Abstract

Jabuticaba is a fruit native to Brazil with good nutritional and antioxidant characteristics, which promote beneficial health effects. However, jabuticaba does not have great commercial value, due to its high perishability, being commonly used in the artisanal preparation of jelly, liquor and alcoholic fermentation. The fermented jabuticaba presents variation in its physical-chemical, nutritional and sensory characteristics, which results in a low quality drink, mainly sensory and consequently limits its commercialization. Therefore, the objective was to carry out a bibliographic survey on the aspects involved in the processing of the fermented jabuticaba. Therefore, a literary review was carried out in the form of a monograph on obtaining, elaborating, chemical, sensory and nutritional characterization of jaboticaba and jaboticaba ferment on research platforms, SciELO (Scientific Electronic Library Online), CAPES journals, Google Scholar and websites of Digital Libraries dated from 2008, in Portuguese, English and Spanish. In these 115 works were selected, among them, 33 articles, 27 dissertations, 10 theses, 13 course completion works, 8 books, booklets or guides, 4 legislations, 20 publications of events and other documents. Through these, it was possible to verify that the stages of preparation of the fermented jabuticaba follow the same processing as the red wines, with some modifications and different process conditions. It was found that a large part of the fermented jaboticaba did not fall within the parameters established by the legislation for the total acidity and alcohol content of the drink. In addition, it was possible to observe a great variation in the content of bioactive compounds and the low acceptance of the fermented ones, due to factors such as the stage of maturation of the fruit, the way of preparing the fermented (use or not of pulper, addition of water and correction of wort sugar), the conditions of the fermentation process, maceration (time) and the unfulfilled stages. In this way, the stages of the processing of jabuticaba fermented follow the same way of making wines, however, in order to avoid undesirable changes in the chemical and sensory characteristics of the drinks, it is necessary to collect the fruit at the ideal stage of maturation, avoid contamination, correct adequately the sugar content of the must, avoid the extraction of substances that affect the characteristics of the fermented and perform all the necessary steps of the beverage processing, in order to obtain a standardized and sensorially acceptable drink.