Produção de aguardente de abacaxi da Amazônia

Abstract

Pineapple brandy represents an exotic fusion between the traditional Brazilian drink and the tropical flavor of pineapple. Its production involves a process of fermentation and distillation. This study explored the spirit production process on a laboratory and pilot scale, in which it is worth highlighting that no amounts of sugar were used to favor the fermentation reaction, as the brix content of the juice was 14° brix. To obtain the spirit, on a laboratory scale, a blender was used to obtain the juice, precision scales, and beakers for the fermentation process. In the simple distillation process, a distillation flask, heating blanket and a condenser were used. At the pilot scale, a mill, a reactor where fermentation took place and a copper still for distillation were used. The results of the production processes generated a drink with the characteristic appearance of traditional spirits, with an alcohol content of 45% vol/vol and an average density of 0.980969 g/ml. Therefore, its potential as a differentiated product can be seen, with possible application in the beverage market in Brazil.