Produção de aguardente de manga e bebida alcoólica mista de manga com diferentes fontes alcoólicas
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Data
2012-12
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Resumo
The mixed alcoholic beverage is obtained by the mixture o fone or more alcoholic beverages with other non-alcoholic ones, having an alcoholic content from 0.5% to 54% in volume, at 20ºC. This work aims to produce and characterize physicochemical, microbiological and sensorial the mixed alcoholic beverage of mango made by mango sugar cane spirit (AM), with aged sugar cane brandy (CE) and with alcohol of cereals (AC). The physcochemical, microbiological and sensorial analyses were carried out by valuable methods, and the results were analysed by ANOVA and Tukey test at 5% of significance. The beverage produced with AM differed from the others in relation to the alcoholic content (P<0,001). The acidity of the beverage with CE (0,75g/100mL) differed significantly (P<0,001) from the beverages with AC and CE. Besides, the beverage pH with AC (4,43meq/L) differed significantly (P<0,001 to CE and P<0,01 to AM) from the other alcoholic sources. The beverages produced answered to the microbiological charged patterns. In relation to the acceptability, the beverages did not differ significatively to the level 5% of significance in relation to the color, smell and global impression, however they differed in the taste, and the beverage made by ASCB the most acceptable one. Thus, we observe the using of different alcoholic sources to the production of mixed alcoholic beverage of mango results in beverages with different characteristics in relation to pH, alcoholic content, acidity and acceptability.
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Mangífera índica L, Bebida alcoólica, Fontes alcoólicas, Alcoholic beverage, Alcoholic sources
Citação
CALIARI, Marcio et al. Produção de aguardente de manga e bebida alcoólica mista de manga com diferentes fontes alcoólicas. Revista Verde de Agroecologia e Desenvolvimento Sustentável, Pombal, v. 7, n. 4, p. 175-180, out./dez. 2012.