dry alcoholic fermentation of camu-camu (myrciaria dubia) - dry camu-camu wine. more simply, wine is defined as an alcoholic beverage produced after the fermentation process of grape juice. The use of grapes is due to the fact that it allows the fermentation without the need to add sugars, acids, enzymes or other nutrients. some other fruits, such as apple and other berries, are also characterized in this way, that is, it is not something specific. these wines being generally known as fruit or fermented wines. To produce the beverage, the fruit chosen was camu-camu (myrciaria dubia), which can be found throughout the northern region. Camu-camu is a fruit with a concentration of vitamins a and c, fiber, phosphorus and calcium, essential for the maintenance and proper functioning of the body. To obtain the drink, it is necessary to subject the fruit pulp by a fermentation, which is a biochemical process, which is carried out by microorganisms that convert carbohydrate molecules (sugars) into alcohol, carbon dioxide and energy. In the case of wine, these microorganisms are of the yeast type.
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