Evaluation of sensory and antioxidant properties of araçá-boi wines as an effect of yeast type, must filtration and fermentation temperature

Fermented beverages are one of the alternatives for the use and valuation of fruits. Araçá-boi ( Eugenia stipitata McVaugh) is considered an unconventional fruit from the Amazon and has been poorly explored by the population or even by the food industry. The objective of this work was to optimize the production process of fermented alcoholic beverages of araçá-boi to increase antioxidant capacity, using the factorial design of 2 3 [factors: yeast type (Biolievito Bayanus and Arom Cuvée), process (must filtration and non-filtration), and temperature (18 °C and 28 °C)]. NMR quantitative analysis showed the highest concentration of tyrosol in the alcoholic beverages obtained at a temperature of 28 °C (C28F 920.0 μmol L −1 ). Samples B28UF (IC 50 370.7 µg mL −1 ), C28UF (IC 50 382.6 µg mL −1 ), and C18UF (IC 50 392.5 µg mL −1 ) presented the most improvement for the DPPH assay. Calculations of the effect of the factorial design revealed the temperature as the most relevant factor to the antioxidant response; while, for the sensory attributes, the interaction of all factors investigated was determinant. Graphical abstract