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Título: Chemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis?Sonn) wines
Autor(es): Alves, J. A.
Lima, L. C. de O.
Nunes, C. A.
Dias, D. R.
Schwan, R. F.
Assunto: Aldehydes - Analysis
Esters - Analysis
Female
Fermentation
Fruit - Chemistry
Humans
Litchi - Chemistry
Male
Physicochemical Phenomena
Saccharomyces cerevisiae - Growth - Development
Saccharomyces cerevisiae - Metabolism
Taste
Volatile organic compounds - Analysis
Wine - Analysis
Publicador: Institute of Food Technologists
Data de publicação: 4-Mai-2011
Referência: 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.
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.
URI: http://www.ncbi.nlm.nih.gov/pubmed/22417449
http://repositorio.ufla.br/jspui/handle/1/4723
Idioma: en
Aparece nas coleções: DCA - Artigos publicados em periódicos

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