Bebida artesanal fermentada gaseificada de frutos: caracterização química de frutos e bebida, análise sensorial, intenção de compra e produtividade

Abstract

The high perishability and wide availability of fruits such as sour passion fruit (Passiflora edulis f. flavicarpa Sims.), strawberry (Fragaria spp.), and blackberry (Rubus spp.) drive the development of alternatives for their transformation into higher value-added products. In this context, this dissertation aimed to develop and characterize artisanal carbonated alcoholic fermented beverages using these fruits, promoting the valorization of surplus production and diversification of the fruit processing chain. The first study addressed the production of a fermented beverage from sour passion fruit, using a blend of three cultivars (BRS Rubi do Cerrado, BRS Sol do Cerrado, and BRS Gigante Amarelo). Physicochemical parameters of the fruits and the beverage, sensory analysis, purchase intention, and yield were evaluated. Formulation F4 (30% blend + 60 g L-1 of sugar) showed the best sensory acceptance and highest purchase intention (51%), with a potential yield of 4,660 L ha-1. The second study focused on the development of a fermented beverage from different proportions of strawberry and blackberry pulp. The formulations were analyzed for physicochemical and sensory properties. Formulation M1 stood out with the highest sensory score (84 points), showing a balance between sweetness and acidity, and high phenolic compound content. In both studies, the beverages met the Brazilian legal standards for alcohol content and demonstrated stable chemical profiles. It is concluded that the use of these fruits in the artisanal production of carbonated fermented beverages is a viable and promising alternative, contributing to the reduction of postharvest losses and to the innovation of the beverage sector.