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Title: Elaboração, caracterização e análise sensorial de vinhos (Vitis spp.) de região subtropical
Other Titles: Preparation, characterization and sensory analysis of wine (Vitis spp.) of subtropical region
Authors: Lima, Luiz Carlos de Oliveira
Decarlos Neto, Antônio
Alvarenga, Ângelo Albérico
Decarlos Neto, Antônio
Carvalho, Elisângela Elena Nunes
Elias, Heloisa Helena de Siqueira
Goulart, Patrícia de Fátima Pereira
Keywords: Uvas americanas
Vinho - Características físico-químicas
Vinho - Características sensoriais
American grapes
Wine - Physicochemical characteristics
Wine - Sensory characteristics
Issue Date: 22-Jun-2016
Publisher: Universidade Federal de Lavras
Citation: REIS, T. A. Elaboração, caracterização e análise sensorial de vinhos (Vitis spp.) de região subtropical. 2016. 107 p. Tese (Doutorado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2016.
Abstract: The objective of this study was to evaluate the physical, chemical and sensory characteristics of wines from different cultivars (Vitis spp.) produced in Lavras, in the southwest of Minas Gerais, Brazil. Grapes of 'Niagara Rosada', 'Ives' (synonym: Bordô), 'Early Isabella', 'BRS Rúbea', 'BRS Cora' and 'Concord Clone 30' cultivars used in the wines of this experiment were produced at the Federal University of Lavras, from August to December 2013. The winemaking was adapted from the methodology proposed by Malgarin et al., (2006). The analyzes used to physically and chemically characterize the wines were: soluble solids (SS), titratable acidity (TA), SS / TA ratio, pH, total sugars, reducing and non-reducing solids and reduced dry extract, alcohol content, alcohol / reduced dry extract ratio, density, antioxidant activity by DPPH methods and β-carotene / linoleic acid, total phenolics, vitamin C, anthocyanins and color (L *, hº and C*). Acceptance tests were performed analyzing attributes such as appearance, smell, flavor, overall impression and purchase intent test with 50 tasters. The different wines produced are within the standards of identity and quality wines, proposed by the Brazilian law and the values for the variables found in the samples were close to the reference values of studies with traditional wine regions in viticulture in Brazil. The different wines were classified as dry table wines, with 'Niagara Rosada' being considered a light-bodied wine and the others were considered more full-bodied. Due to the difference among cultivars, considering the biochemical aspect and the metabolism of grapes, the antioxidant activity varied, as well as the content of phenolic compounds, ascorbic acid and anthocyanin content. These differences reflect the possible interference of the soil and climate conditions in the response of the adaptability of cultivars in the region where the experiment was conducted, especially „Ives‟ and „BRS Cora‟ cultivars. Overall, the average scores of samples for sensory analysis was in the hedonic scale between 4.56 and 7.22 listed in the category "neither liked nor disliked” to the “moderately liked”, respectively, especially „Ives‟, „Niágara Rosada‟, „BRS Rúbea‟ e „Concord Clone 30‟ cultivars, which were preferred by consumers regarding the aroma and flavor attributes, overall impression and purchase intent.About to the purchase intent of the different wines, the tasters answered "I do not know if would buy it and / or unlikely would buy it", which can be related to the tasters‟ profile. Thus the production of grapes of different cultivars (Vitis spp.) for winemaking in subtropical regions could be deployed as a development alternative, preventing rural flight, since the climate conditions positively influence the physico-chemical and sensory composition of cultivated grapes, giving opportunity to the development of products derived from a grape with competitive features and that may be accepted by a different audience, which has a preference for drier wines.
Appears in Collections:Ciência dos Alimentos - Doutorado (Teses)

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