bachelorThesis
Caracterização e fermentação alcoólica de uva-do-japão (Hovenia dulcis T.) visando produção de vinagre
Fecha
2011-11-24Registro en:
FIORIO, Jhonatan Luiz; DALPOSSO, Pâmela Vanessa. Caracterização e fermentação alcoólica de uva-do-japão (Hovenia dulcis T.) visando produção de vinagre. 2011. 55 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Pato Branco, 2011.
Autor
Fiorio, Jhonatan Luiz
Dalposso, Pâmela Vanessa
Resumen
The Hovenia dulcis T. popularly known as Japanese-grape is a native plant from Himalaya that plant has tasty fruits and very rich in sugar when ripe. It’s widespread in Brazil south and southeast, however there are few scientific studies exploring this specie and there aren’t reports of its use in drinks or foods products. The present study aimed to characterize the Japanese-grape fruits as to its chemical composition (lipids, protein, moisture, mineral content, carbohydrate and fiber). The fruit presented a high amount of sugars and fiber, low acidity and low content of lipids. The pulp of the fruit obtained was subjected to fermentation and resulted in a fermented with pleasant taste and alcohol content of 7.20 ºGL, with potential use to the vinegar production.