TURNING WASTE INTO VALUE: ARTISANAL ACEROLA BARK SPARKLING WINE

The valorization of agro-industrial waste represents a sustainable alternative in line with the principles of the circular economy, contributing to the reduction of environmental impacts and adding value to the by-products of the production chain. Acerola (Malpighia emarginata D.C.), a tropical fruit rich in bioactive compounds, is widely cultivated in Brazil and, during industrial processing, generates large amounts of waste, especially the peel. These residues have the potential for several applications, including the production of alcoholic fermented products, such as sparkling wines. The objective of this study was to develop an alcoholic sparkling wine from the residue of the acerola fruit peel and to evaluate its fermentative viability through the characterization of physicochemical parameters during the process. For this, the properly sanitized residue was infused in water at 75 °C for 15 minutes. The solution obtained was incorporated with sucrose until it reached the soluble solids content of 14 °Brix. The fermentation process was conducted for 12 days, using Red Star yeast, previously activated in a sugary medium. The density of the must was monitored every 2 days, totaling 12 days, to follow the indicator of sugar consumption. After this stage, the must was refrigerated and decanting took place over 29 days, followed by bottling with the addition of sugar to induce the second fermentation. The results indicated a reduction in density from 1054 to 1005 g. ^mL-1, evidencing the efficient consumption of sugars by the yeast. pH variations from 2.70 ± 0.04 and titratable acidity from 3.53 ± 0.68 were observed