Abstract

This study aimed to produce, and consequently create physical-chemical analysis of alcohol distilled from the fruits of Spondias sp. The study was carried out at the Federal University of Campina Grande - Campus de Patos-PB (UFCG). 36.85 kg of cajarana and 1100 ml (869 g) of distilled alcohol, with a yield of 2.36% were collected, the cajarana used for this study presents equal 11.02° brix. This occurs with pH (2.74), being the necessary correction of the pH, to 4.5. During the production process of alcoholic distillate, the fermentation was achieved in vats steel with a capacity of 30 L using commercial mark Fleischman containing yeast of Saccharomyces cerevisiae strain, followed by fermentation kinetics. The alcoholic distillate showed high concentration of copper and methanol, the volatile acidity and higher alcohols were above normal, while the other components are in compliance with the law. For the analyses, methodology (MAP) Ministry of Agriculture, Livestock and Supply was used.

Key words: Fruits of the caatinga, saccharomyces cerevisiae fermentation, distillate.