Monday, April 19, 2010
LL Conference Facility (Hilton Clearwater Beach)
The Cashew (Anacardium occidentale L.) is a tropical fruit of great economic importance to Brazil and other countries in the world. The use of cashew apple to obtain new products by biotechnological process represents an important alternative to avoid wasting too much of the fruit reaches 85% of annual production of over 1 million ton. Based on this fact, we present the development of an alcoholic byproduct by fermentation of cashew must. The fruit pulp used was chemically analyzed and treated to obtain the must. The inocula of yeast SCP and SCT, Saccharomyces cerevisiae, were standarized to a concentration of 107cells/mL. Each inoculum was added to 1500 mL of cashew must. Fermentation continued at 280C ± 3 and aliquots were taken every 24 hours to monitor the concentration of soluble sugars, acidity, concentration of ethanol and methanol by HRGC/FID analysis of volatile fractions using GC-MS. After six days, the fermentation processes were completed through the removal of cells by filtration and centrifugation and the products were stabilized under refrigeration for a period of twenty days. The stabilized products were stored in glass bottles and pasteurized to 600C ± 5/30 min. Both had produced fermented ethanol concentration above 6% (v.v-1), methanol is not detected, total acidity below 90 mEq.L-1, pH 3,8-3,9, given the specifications of marketing. The volatile fractions were characterized by presenting aldehydes and esters typical fruity aroma.