Exploring the potential of native Brazilian fruits for the production of novel low-alcohol fermented beverages
DOI: https://doi.org/10.54985/peeref.2402w6460614
Taís Suhre · Jan 31, 2024
Brazil has a vast biodiversity, with various native fruits rich in bioactive compounds. Generally, these fruits are produced by small-scale farmers and processed into pulp, which can be used to make beverages. Fermentation is widely employed to produce alcoholic beverages derived from fruits. However, in recent years, there has been a decline in alcohol consumption in many countries and an increased demand for beverages with a healthy appeal. In this context, low-alcohol beverages, such as kombucha, have gained popularity. Kombucha is a fermented tea with microorganisms that easily adapt to different substrates. Therefore, our proposal is to explore the pulps of native Brazilian fruits to produce new low-alcohol fermented beverages using kombucha microorganisms.
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