Physical-chemical characterization and sensory evaluation of a fermented alcoholic beverage of banana

Abstract

This work aimed to evaluate the alcoholic beverages produced by fermentation of banana (Musa ssp cv prata) pulp at two temperatures, 16 and 30 ºC. The products were submitted to the following analyses: pH, volatile and total acidity, total and reducing sugars, ashes and alkalinity of ashes, tannins, color intensity, dry extract, alcohol content and potassium, sodium, calcium and iron. Acceptance tests in relation to overall impression, appearance, aroma, flavor and a purchase intention test were also carried out. The products showed physical-chemical characteristics similar to grape wine products, a medium alcoholic content of 8,95% v/v and total sugar content below 5 g L-1. According to Brazilian laws, such products may be classified as “light and dry wine”. All beverages showed good acceptability and were not rejected for purchase intention. Results showed that the banana fermentation can be carried out at 30 oC without loss of the quality of the final product.