Production of ‘Lime’ orange vinegar in the crafty module

Abstract

Crafty production of vinegar is one of the alternative technologies for the exploitation of ‘Lime’ orange fruit in the state of Alagoas, can be used in rural or even marketed as a way to increase family income in small farms. For this production, it´s necessary two stages of fermentation, the alcoholic and acetous, being the first the producer of raw material for vinegar, the ‘Lime’ orange wine. To obtain the ‘Lime’ orange vinegar, it was constructed an acetificator, which was based on the Orleans process, with some adaptations. This paper presents the process of obtaining wine and ‘Lime’ orange vinegar developed from this acetificator, evaluating the main parameters of product quality. The products obtained were in accordance with legislation, being the ethanoic fermented classified as demi-sec (sugar between 5 and 20 g L-1) and ethanol content of less than 14 ° GL and vinegar obtained with yellow light color, clarity and mild aroma, acetic acid acidity above 4% and ethanol content close to zero. The sensorial analysis
indicated acceptance above 70%, highlighting the best ratings in the aroma when compared to apple comercial vinegar, confirming the success of vinegar crafty developed and the possibility of work and income of fruit before wasted by the difficulty of disposing production.