ELABORAÇÃO DE FERMENTADO FRISANTE DE MAÇÃ COM CARACTERÍSTICAS SEMELHANTES À SIDRA FRANCESA

Abstract

In this paper the objective was to elaborate a fermented sparkling beverage with apple based on the French cider standard of quality and on the Brazilian consumer preference. The depectinized Gala juice was used for crio-concentration as well as for fermentation. Alcoholic degree was normalized to 4.5º GL, sugar and acidity were adjusted with crioconcentrate and citric acid respectively according to the sequential order test. Foam was achieved after tests with propyl glycol alginate. Residual sugar content after correction using crioconcentrate juice was of 50 g.L-1, increasing its phenolic compounds and antioxidant activity. Acidity was adjusted to 0.75 g.100 mL-1 becoming similar to the French cider acidity. Foam more stable than the natural was reached with the utilization of propylen glycol alginate at a proportion of 4.0 g.hL-1. The acceptance of the product was of 81.63% and intention of purchase was of approximately 85%, indicating that the product attend to the consumers preference. In this manner was elaborated a beverage with characteristics of the French cider that was well accepted by consumers showing a market potential.