Avaliação das fermentações alcoólica e acética para produção de vinagre a partir de suco de laranja - doi: 10.4025/actascitechnol.v32i2.4275

Dinéia Tessaro; Andrea Christina Larsen; Rose Cristina Dallago; Simone Gomes Damasceno; Luciane Sene; Silvia Renata Machado Coelho

doi:10.4025/actascitechnol.v32i2.4275

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
Andrea Christina Larsen Unioeste
Rose Cristina Dallago Unioeste
Simone Gomes Damasceno Unioeste
Luciane Sene Unioeste
Silvia Renata Machado Coelho Unioeste

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 EngÂª Agrícola, RHESA/UNIOESTE.

Andrea Christina Larsen, Unioeste

Engenheira Civil, Mestranda EngÂª Agrícola, RHESA/UNIOESTE.

Rose Cristina Dallago, Unioeste

Química, Mestranda EngÂª Agrícola, RHESA/UNIOESTE.

Simone Gomes Damasceno, Unioeste

Engenheira Agrônoma, Prof. DrÂª, UNIOESTE- RHESA/Cascavel - PR.

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Published

2010-07-12

How to Cite

Tessaro, D., Larsen, A. C., Dallago, R. C., Damasceno, S. G., Sene, L., & Coelho, S. R. M. (2010). Alcohol and acetic fermentation appraisal for vinegar production from orange juice - doi: 10.4025/actascitechnol.v32i2.4275. Acta Scientiarum. Technology, 32(2), 201–205. https://doi.org/10.4025/actascitechnol.v32i2.4275

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Issue

Vol. 32 No. 2 (2010)

Section

Food Technology

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