Produção de fermentado acético pelo método submerso

Acetic fermentation is defined as the product obtained from the alcoholic fermentation of fruit must, cereals or other vegetables, honey, or the mixture of vegetables, or also of a hydroalcoholic mixture. The present work had the objective of producing an acetic fermentation of cereals by the submerged method. The acetic acid fermentation process occurred at 30 ± 0.3 ° C in FRINGS® Acetylate (Germany) and was followed by 6 cycles. Analyzes of acidity, alcohol, ash, dry extract and determination of color in acetic fermented were carried out. The acetic fermented obtained a total acidity of 7.73% (w / v), 0.3% alcohol (w / v), 1.12% (w / v) ash and 2.41% (w / v) of dry extract, color determination, all of these parameters being according to the literature. The results obtained were satisfactory related to the legislation.