INFLUÊNCIA DA MICROBIOTA NO PERFIL AROMÁTICO DE FERMENTADO DE MAÇÃ

Abstract

Brazilian cider, sparkling apple wine with low-alcohol content, has little color and low aromatic quality, requiring correction of the final sugar content. French cider is considered the best in the world due to its physical-chemical and aromatic sensations, through the fermentation process that enhances oxidative step that contributes intensively to the formation of aromatic compounds. Thus, this study aimed to evaluate the profile of volatile compounds of fermented apple prepared under action of different oxidative and fermentation yeasts. We used apple juice from Gala and monitored the growth of the strains, the physicochemical and kinetic aspects over 10 days of fermentation. The technique of headspace was used for collect of volatiles that were identified and quantified by gas chromatography.Oxidative yeasts used, Hanseniaspora uvarum and Hanseniaspora guilliermondii, when kept with no other strains in the wort, showed fermentation activity and remained residual sugar in the finished product, so thus can be used in the preparation of fermented products with low alcohol content. The volatile compounds were obtained in small amounts, but all have floral and fruity aromas that contribute to the aromatic quality of the product. Fermentative strains used were Saccharomyces cerevisiae Bouquet, Saccharomyces cerevisiae Arome Plus, Saccharomyces cerevisiae Fermol Aromatic and Saccharomyces cerevisiae UFLA CA-11. These showed expected fermentation activity with maintenance of residual sugar but the volatile compounds were not pleasant aromatic quality. The mixed fermentations were carried out under action of Saccharomyces cerevisiae Bouquet whit Hanseniaspora uvarum and Saccharomyces cerevisiae Bouquet with Hanseniaspora guilliermondii, using different sequential inoculations. The results showed that there was good interaction between fermentative and oxidative yeasts, because in addition to presenting appropriate alcoholic, maintained the presence of residual sugar, the volatile compounds contributed to the aromatic quality. In this study it was observed that the headspace technique is not efficient for volatile compounds with high points of volatilization, thereby detecting a small amount of compounds in each product. The beverage prepared most appreciated in relation to the aromatic profile in the sensory analysis was prepared under the exclusive action of Hanseniaspora guilliermondii, which is considered a good choice of strain to be used in the fermented apple production because it was highly producing esters, compounds that contribute to fruity and sweet aromas in fermentation processes.