Características químicas, físico-químicas e sensoriais de bebida fermentada de lichia (Litchi chinensis Sonn)

• Ano de defesa: 2009
• Autor(a) principal: Alves, Juliana Alvarenga
• Orientador(a): Lima, Luiz Carlos de Oliveira
• Banca de defesa: Dias, Disney Ribeiro, Schwan, Rosane Freitas, Alves, José Guilherme Lembi Ferreira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Lichia; Bebidas fermentadas; Saccharomyces cerevisiae; Fermentação espontânea; Lychee (Litchi chinensis Sonn); Fermented beverage; Spontaneous fermentation
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/3066

The lychee (Litchi chinensis Sonn) is a fruit that has a high nutritional value, but due to their perishable nature and seasonality of production, the excess must be processed quickly to avoid losses. Thus, as an alternative to prevent waste arising from the low shelf-life of this fruit, and add value to it, we studied the preparation of fermented beverage of lychee, using three selected yeast Saccharomyces cerevisiae (UFLA CA116, UFLA CA1183 and UFLA CA1174) and spontaneous fermentation. The fermentation of lychee, conducted by different fermentative process, was monitored through daily analysis of soluble solids, pH, titratable acidity, ethanol, sucrose, glucose and fructose. At the end of fermentation the drinks were subjected to chemical analysis (organic acids, carbohydrates, alcohols, esters and aldehydes), physico-chemical (alcohol (° GL), volatile acidity, total acidity, dry extract, free SO2 and total SO2) and sensory analysis. The profile of volatile compounds from four fermented beverages was also compared. Beverages produced had different composition as the major constituents analyzed with quantitative changes to qualitative. The results of physico-chemical analysis of fermented beverages of lychee showed that only the beverage inoculated with yeast UFLA CA1183 presented results within the limits established by Brazilian Legislation for wine. The four beverages had distinct volatile profiles. The yeast UFLA CA1183 volatile profile showed the more complex, produced compounds that were not identified in other beverages. The sensory evaluation by hedonic scale, indicated that the fermented beverages by yeasts UFLA CA1183 and UFLA CA116 were higher notes, with acceptance rates over 75%. The analysis of main components separated the drinks in two groups according to the compounds analyzed. Through the analysis of chemical, physical-chemical and sensory, the beverage produced by inoculation with the yeast UFLA CA1183 proved to be the most suitable for the production of the brew of lychee.