Alcohol and acetic fermentation appraisal for vinegar production from orange juice - doi: 10.4025/actascitechnol.v32i2.4275

Authors

  • Dinéia Tessaro UNIOESTE- Universidade Estadual do Oeste do Paraná Author
  • Andrea Christina Larsen Unioeste Author
  • Rose Cristina Dallago Unioeste Author
  • Simone Gomes Damasceno Unioeste Author
  • Luciane Sene Unioeste Author
  • Silvia Renata Machado Coelho Unioeste Author

DOI:

https://doi.org/10.4025/actascitechnol.v32i2.4275

Keywords:

Saccharomyces cerevisiae, acetic acid production, Acetobacter spp

Abstract

Because of its climatic conditions, Brazil stands out as a great fruit producer. However, a considerable amount of this production is wasted, due to natural degradation, hurt during handling, or because of imperfections that make marketing impracticable. In this paper, unmarketable oranges were used in vinegar production, employing three treatments with different sugar contents (T1: natural juice; T2: 18 ºBrix; and T3: 22 ºBrix). Based upon chemical analysis, it was verified that most alcohol and vinegar production occurred with T2 and T3 treatments, probably due to the higher sugar content available to the conversion procedures carried out by microorganisms. Comparing the results obtained with T2 and T3 treatments, the latter treatment was more satisfactory, although a considerable amount of remaining sugar was verified after the alcohol fermentation process.

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Author Biographies

  • Dinéia Tessaro, UNIOESTE- Universidade Estadual do Oeste do Paraná
    Bióloga, Doutoranda Engª Agrí­cola, RHESA/UNIOESTE.
  • Andrea Christina Larsen, Unioeste
    Engenheira Civil, Mestranda Engª Agrí­cola, RHESA/UNIOESTE.
  • Rose Cristina Dallago, Unioeste
    Quí­mica, Mestranda Engª Agrí­cola, RHESA/UNIOESTE.
  • Simone Gomes Damasceno, Unioeste
    Engenheira Agrônoma, Prof. Drª, UNIOESTE- RHESA/Cascavel - PR.

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Published

2010-07-12

Issue

Vol. 32 No. 2 (2010)

Section

Food Technology

License

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How to Cite

Alcohol and acetic fermentation appraisal for vinegar production from orange juice - doi: 10.4025/actascitechnol.v32i2.4275. (2010). Acta Scientiarum. Technology, 32(2), 201-205. https://doi.org/10.4025/actascitechnol.v32i2.4275

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