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|metadata.artigo.dc.title:||Chemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis Sonn) wines|
|metadata.artigo.dc.creator:||Alves, J. A.|
Lima, L. C. de O.
Nunes, C. A.
Dias, D. R.
Schwan, R. F.
|metadata.artigo.dc.subject:||Aldehydes - Analysis|
Esters - Analysis
Fruit - Chemistry
Litchi - Chemistry
Saccharomyces cerevisiae - Growth - Development
Saccharomyces cerevisiae - Metabolism
Volatile organic compounds - Analysis
Wine - Analysis
|metadata.artigo.dc.publisher:||Institute of Food Technologists|
|metadata.artigo.dc.identifier.citation:||ALVES, J. A. et al. Chemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis Sonn) wines. Journal of Food Science, Chicago, v. 76, n. 5, p. 330-336, June/July 2011.|
|metadata.artigo.dc.description.abstract:||Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical-chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines.|
|Appears in Collections:||DBI - Artigos publicados em periódicos|
DCA - Artigos publicados em periódicos
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