Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage

Considering that the consumption of baru is not yet fully diffused among humans, it possible to perceive need for its greater use, mainly because a natural source sugars, essential raw material production various products, such as beverages fermented. In view above, objective this work was develop fermented alcoholic beverage from pulp baru, chemically monitoring fermentation and aging process. Throughout processing, presented behavior expected, decrease sugars ensuring an effective without interferents, high amounts acetic acid propagation deteriorating organisms. With this, accompany obtaining results met brazilian legislation in force fruit fermented, providing new exploitation little explored.