Elaboration and characterization of jabuticaba alcoholic fermented (Plinia jaboticaba) handcrafted ; Elaboración y caracterización de fermentado alcohólico de jabuticaba (Plinia jaboticaba) producido artesanalmente ; Elaboração e caracterização de fermentado alcoólico de jabuticaba (Plinia jaboticaba) produzido artesanalmente

Jabuticaba (Plinia jaboticaba (DC) Berg.) is considered one of the most important Brazilian sources of anthocyanins. Very appreciated, its consumption occurs in the fresh forms and as a processed product, such as jellies, liquors and alcoholic fermented beverages. Although popular, the alcoholic fermented is produced as artisanal way, with poor quality control and no standardization. The objective of this work was to characterize chemically the fermented beverage from jabuticaba produced in an artisanal way, being evaluated the pH, content of phenolic compounds, total, monomeric and polymerize... Mehr ...