Mangaba (Hancornia speciosa Gomes) beverage as an alternative wine

This work aimed to produce and characterize different alcoholic fermented mangaba beverages and study the storage of the best formulation. Four fermentation formulations were produced for this study. The fermented products were characterized and the best formulation was stored. Physicochemical results showed a statistical difference when comparing the beverages according to their alcohol content, total acidity, fixed acidity, volatile acidity, and reduced dry extract. For total phenolic content and antioxidant activity, variations with no statistical difference were found. For the phenolic profile extract, 20 compounds were identified. It was found a decrease in luminosity and fixed acidity during storage as well as an increase in total acidity and volatile acidity. Therefore, it is concluded that the beverages showed great results and glass was the best packaging material to store the mangaba beverage under the studied conditions. Novelty impact statement Magaba is an interesting raw material for the development of alcoholic beverages, which present a high content of phenolic compounds (more than 15 mg EAG/g for two formulations) and can be stored for 6 months, being a glass bottle the best packaging to store the beverage under the conditions studied. Based on these results, mangaba beverage has an excellent potential to be added as a new product on the drink market.