PRODUÇÃO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DO LICOR DE AÇAÍ (Euterpe oleracea MART.) OBTIDO COM DIFERENTES FONTES ALCOÓLICAS E TEMPOS DE INFUSÃO

Abstract

The production and consumption of açaí is a strong symbol of local tradition, and the main source of income for many families in the State of Pará. The present study aimed to elaborate and characterize physical-chemically the açaí liquor produced from the cultivar BRS-Pará obtained with different alcoholic sources and infusion times. The liquor production was done manually. The treatments were arranged in a 2 × 3 factorial scheme, with two alcoholic sources (sugar cane brandy and vodka) and three infusion times (7, 14 and 21 days). It was observed that the pH values found for both alcoholic sources decreased as a function of the time they remained in infusion. The average value obtained for soluble solids was 21 ºBrix. For total titratable acidity, both alcoholic sources reached averages of 1.36 g/100g. The average alcoholic levels were 19.44 and 18.75 % v/v, respectively for brandy and vodka. The physical-chemical characteristics analyzed proved to be influenced by the different infusion times and alcoholic sources. The production of handmade açaí liquor proved to be an excellent alternative for obtaining a drink of a typically regional fruit, thus adding value to the final product, given the ease of preparation and acquisition of its raw material, thus increasing the source of family income for small rural farmers.