Melomel de jambolão: elaboração e caracterização

Abstract

The objective of this work was to evaluate the effect of the addition of different concentrations of jambolan pulp on the physico-chemical, bioactive and sensorial characteristics of melomel. For the production of the beverages, water, wild honey at the concentration of 21 ° Brix, Saccharomyces cerevisiae (4 g.L-¹ at 25 ° C) were used in three concentrations (10, 15 and 20%) of jambolan pulp. The variations obtained in the results were: pH (3.70 to 3.83); SST (8.08 at 9.16 ° Brix); Alcohol content (9.30 to 9.88 ° GL); Total acidity (50.41 to 59.75 meq • L-¹); Fixed acidity (29.89 to 33.41 meq • L-¹); Volatile acidity (20 to 26.27 meq • L-¹); ESR (35.46 to 46.15 g • L-¹); Ashes (1.37 to 1.73 g • L-¹); Sugar content (9.92 to 14.69 g • L-¹). Regarding color, the parameters L *, Chroma and HUE ranged from: 36.67 to 74.06; 0.58 to 1.13; and 13.61 to 96.00; respectively. Phenolic compounds varied from 19 to 52.33 mg. GAE / 100 mL-¹ and for the antioxidant activity 8.97 to 44.82% inhibition. In the sensory analysis, the preferred and best-intentioned sample was melomel 15% of pulp (34.38% and 26.04%, respectively). It was concluded that the fruit pulp added to the beverages had a direct influence on the physical-chemical, bio-active and sensorial characteristics.