ALCOHOL AND VINEGAR PRODUCTION FROM HARVESTS SURPLUS TROPICAL FRUITS

Abstract

The main objetive of this study was to stablish a simple methodology for the production if vinegar from banana, M. balbisiana Colla, variety. The procedure was intended to be carried out by small farmers as a usefull way to process occasional surplus of banana in northeast of Brazil. Vinegar was obtained by using a technique known as the Orleans method. The levels of sugars, pH, acidity and alcohol in the liquior were assessed during alcoholic and acetic fermentations and on the final product. It was also recorded the yield of the process as well as the flavor and color of the vinegar.