Have you wondered about drinking a spirit similar to red wine, not made from grapes, but from açaí pulp?
Produced from a fermented alcoholic preparation made from the Amazon berry, the beverage is produced by Flor de Samaúma, an ecotourism and bioeconomy company based in Macapá, in Amapá State.
In an analysis carried out by Embrapa Agroindústria Tropical in Ceará State, fermented açaí has physical, chemical, and sensory characteristics similar to some types of red wine. The beverage was also well-received by testers and wine consumers, indicating good marketing potential.
Main characteristics and composition of the fermented açaí
As already mentioned, the alcoholic beverage has physical, chemical, and sensory characteristics similar to some types of red wine, including in its composition. The physical and chemical profile of such fermented preparation reveals the proximity between the two beverages.
Embrapa Agroindústria Tropical chief general Gustavo Saavedra stated that the açaí pulp beverage has an alcohol content similar to wine. “In our research, fermented açaí drink had 12% alcohol by volume. In general, wines have around 15%”.
The sugar contents of that beverage ranged from 1 to 3 mg/L. Saavedra stated that even higher when compared to wine, the sweetness of the açaí beverage is not noticeable.
As for its acidity, it is slightly higher than that of red wine. “Wine usually has a titrable acidity ranging from 4 to 8 (pH). On the other hand, the fermented açaí had a pH of 7. We believe we could work on improving that acidity”, highlights Saavedra.
Researchers also found that the number of polyphenols was similar to wine, with about 2,500 mg/L.
Moreover, the protein content, the presence of vitamin C, and the intense color are other points that brought the two beverages closer.
“We found many analogies in our study between the fermented açaí and the traditional red wine. That is why it is being called açaí wine”, completes the Embrapa researcher.
The beverage surprised testers and had good acceptance
Embrapa Agropecuária's chief general stressed that the fermented açaí surprised the testers, who identified sensory similarities with the wine.
Evaluated by 50 people who drink wine regularly, the beverage had an acceptance rate of 74%, a rate above the required for selling the product.
The acceptance was evaluated on a scale ranging from "dislike very much" to "like very much." The participants also were asked about their intention to buy the beverage, using a scale ranging from "I certainly would not buy it" to "I certainly would buy it."
With that research, Saavedra believes the product has the potential to be in the market but still needs technological and structural adjustments.
“We did not intend to compare fermented açaí with wine. Our main proposition was to know whether or not people would like the beverage and that they would have the intention to buy it”, says the researcher.
The challenges to gaining market share
Even though it had good acceptance from testers, producing and selling the beverage posed many challenges.
The first one is to be mass-produced. “Grape production for wine is very well known and uses millennial techniques. As for açaí, we have about 10 years of production, and produce it at a low industrial scale (especially for producing the fermented beverage)”.
Another difficulty to overcome is balancing output with quality production and establishing a proper production process for the beverage.
“One of the main advantages of that beverage is its sustainable production and that it comes from the Amazon, but investing in quality is essential, too," says Saavedra.
Embrapa Agroindústria Tropical's chief general also highlights that structuring the production and logistics chain poses another challenge.
He says that açaí is produced in the Amazon, especially in the states of Amapá, Acre, and Pará, making transportation to other regions more difficult.
Moreover, there is a need to organize the entire logistics chain for consumables such as glass bottles, yeast, and other products.
“To overcome those challenges, an interesting idea, at the very least, is selling the new beverage with a premium status, with people willing to pay more for it as a target audience," believes Saavedra.
It has market potential but requires structuring
Saavedra is sure the fermented açaí has an enormous market potential. However, he suggests the first step is not to sell the beverage as "açaí wine."
“I believe we need to give the beverage a unique identity, making it apart from wine. Wine already has its identity and relates to grapes. Açaí needs to follow the same path and have its identity.”
The researcher suggests trying out new names and preparing a beverage presentation to remind customers of the açaí's Amazon characteristics.
Moreover, it should reach customers, making them buy, taste, like, and buy again.
The next steps are
- To establish a name that identifies that beverage;
- To carry out a study on bringing the beverage to market;
- To structure the whole production and logistics chain (medium to long-term process)
Finally, Saavedra states that decades of long-term planning will be necessary to structure the entire chain. “I believe we will see the açaí alcoholic beverage established in the market only in the next 10 or 20 years.”
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