Submitted: 19 Dec 2020
Revision: 08 Jul 2021
Accepted: 14 Aug 2021
ePublished: 05 Oct 2021
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Int J Phytocos Nat Ingred. 2021;8(1): 7.
doi: 10.15171/ijpni.2021.07
  Abstract View: 1094
  PDF Download: 431

Original Research

Use of amazon fruits in the preparation of alcoholic beverages

Andres Mauricio Martinez 1* ORCID logo, Maria Soledad Hernandez 1, Juliana Erika Cardona 1

1 Instituto Amazónico de Investigaciones Científicas de Colombia –SINCHI
*Correspondence to Andres Mauricio Martinez, Email: ammartinezh@unal.


The objective of this research was to evaluate the use of Amazonian fruits in two fermented beverages: fermentation of a dilute solution of honey known commercially as mead for between 10 and 25 days with an ethanol concentration greater than 7%, and a lager-type beer with an alcoholic concentration over 4%, fermented between 4 and 6 days. The Amazonian fruits were Asai (Euterpe precatoria Mart), which has a high content of anthocyanins, flavonoids and carotenoids of interest in the food industry, and copoazu, a fruit with intermediate acidity, a high content of vitamin C and soluble solids, and a possible antioxidant activity. The fermentation took place during the reported, standard periods, without r adding nutrients and/or stabilizing the initial musts. Stability over time was observed for the studied quality variables in the case of the fermented mead drink.
Keywords: Amazonian fruits, Mead, Beer, Fermentation, Asai, Copoazu
Please cite this paper as: Martinez AM, Hernandez MS, Cardona JE. Use of amazon fruits in the preparation of alcoholic beverages. Int J Phytocos Nat Ingred. 2021;8:7. doi:10.15171/ijpni.2021.07.
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