Obtaining brandy from the alcoholic fermented cashew tree, Goiano, Brazil
Obtenção de aguardante a partir de fermentado alcoólico de caju-de-árvore-do-cerrado Goiano, Brasil
DOI:
https://doi.org/10.34117/bjdv8n8-347Keywords:
microorganism, sugar, fermentationAbstract
The process of obtaining the brandy consists of adding yeast to the must to transform the sugar into alcohol, the same microorganism as the fermentation agent. This work aimed to produce brandy from fermented cashew juice and perform physical-chemical analyses. The following analyses of alcohol at 20 °C, pH, total acidity, fixed and volatile were performed, as well as the color parameters in the CIEL system, (L*) luminosity (black/white); (a*) coloring in the red/green region and; (b*) coloring in the yellow/blue range; (c*) Chromaticity is the ratio of a*/b*; (h*) saturation and color angle and; (G*) brightness of the measured color. According to the literature, the results obtained were for alcohol 38.2ºGL and pH 4.53, with an alcoholic degree of 38 to 54% in volume at 20 °C, and its optimum pH for brandy, which is between pH 4.0 and 5.0 at higher levels. The total (38.99) and fixed (3.19) acidity found in this study corroborate the literature regarding volatile acidity, 97.37 mg/100ml of anhydrous alcohol expressed as acetic acid. The L* value (52.59) in the brandy sample presented lighter colors because it was closer to white, as well as the low values of a*(-1.18) and b*(2.47) values evaluated. Chromaticity presented 2.14; chroma defines color intensity, assuming values close to zero for neutral colors (gray) and around 60 for vivid colors. The values obtained for H* were high, whose value obtained 115.51, which characterizes the color of yellow, where hue-angle indicates the saturation of the object's color, is the angle formed between a* and b*. Therefore, they follow the literature and Brazilian legislation based on the results obtained.
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