Use of melon (Cucumis melo L.) as a substrate to production of distilled

The distilled beverages are obtained from the distillation of fermented fruits, sugar cane, molasses, among others. The characteristics of the end product depend on the substrate used as well as distilling, strains of yeast used and the composition of the fermentation broth. Thinking about it was studied the viability of obtaining a distillate melon through fermentations using an industrial strain (Saccharomyces cerevisiae) and one isolated from melon (Cucumis melo L.), by analyzing what the best type to be used, the optimum concentration of substrate and the composition of the fermentation broth which will ensure the best supplementation of the same, to ensure the controlled production of a higher quality beverage and with more refined flavor. The melon was chosen for use in this study due to its abundance in the region. The northeast of Brazil is the largest producer of melon this being a major contributor in the economy of the local region. As the melon has a low sugar content, it is natural that the distillate produced has a low alcohol content. Thus, an evaluation was made of the initial substrate concentration, to avoid the inhibition of inoculum by the substrate, or an stress of same, resulting products production unwanted in the fermentation. Furthermore, a supplemental assessment of the composition of fermentation broth was performed with the same the purposes of assessing the initial concentration of the substrate.