Desenvolvimento e caracterização de bebida alcoólica fermentada de caju obtida pelo método tradicional de elaboração de espumante

Abstract

Despite its significant economic importance and potential as a raw material for a wide range of products, such as pulp, sweets, jams, and fermented beverages, the cashew apple (pseudo-fruit), which is rich in vitamins and minerals, remains underutilized. It is estimated that between 80% and 90% of the annual production is wasted. The main contributing factors to this scenario include its high perishability, low resistance to mechanical damage, short post-harvest shelf life, and the fact that the cashew production chain is predominantly focused on the nut (cashew kernel). Given this context, the objective of this study was to develop a technological and sustainable alternative to add value to the cashew apple and reduce waste: the elaboration of a fermented beverage analogous to sparkling wine: Cashew Sparkling Wine. The base juice was obtained by direct extraction from whole fruits of the dwarf cashew clone CCP 76, developed by EMBRAPA, followed by clarification. The clarified juice was then characterized by physicochemical analyses, including soluble solids, pH, titratable acidity, and colorimetry. Three different fermentation treatments were applied using commercial strains of Saccharomyces spp., widely used in the winemaking industry. The fermented samples were evaluated for density, acidity, pH, color, and alcohol content. The characterization of volatile compounds (alcohols and acids) was carried out using HS-SPMEGC/MS (Headspace Solid-Phase Microextraction coupled with Gas Chromatography and Mass Spectrometry), with identification based on retention indices obtained from a standard mixture of alkanes (C7–C30). In addition to instrumental analysis, the samples underwent sensory evaluation by 60 participants, considering attributes such as color, aroma, taste, and overall acceptance, using the Hedonic Scale and purchase intent testing. Data were statistically analyzed using Microsoft Excel software (Version 2504), employing Tukey’s test (p ≤ 0.05). A total of 31 volatile compounds were identified, predominantly esters, alcohols, acids, and amino acids. Esters were the most abundant group, with ethyl octanoate, ethyl decanoate, and 9-ethyl-decanoate standing out. The hydrocarbon styrene was identified in sample T1MJ and associated with undesirable sensory notes, such as plastic aroma and astringency. However, this was not perceived by panelists during the sensory evaluation, and this sample, along with T3RS, received the highest average scores, indicating their potential as promising candidates for the production of high-quality cashew sparkling wine. This study reinforces the potential of the cashew apple as a valuable raw material for the development of innovative products, contributing to the reduction of post-harvest losses and to the strengthening of the regional agroindustry.