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dc.creatorAlves, J. A.-
dc.creatorLima, L. C. de O.-
dc.creatorNunes, C. A.-
dc.creatorDias, D. R.-
dc.creatorSchwan, R. F.-
dc.identifier.citationALVES, 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.pt_BR
dc.description.abstractFour 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.pt_BR
dc.publisherInstitute of Food Technologistspt_BR
dc.rightsacesso abertopt_BR
dc.sourceJournal of Food Sciencept_BR
dc.subjectAldehydes - Analysispt_BR
dc.subjectEsters - Analysispt_BR
dc.subjectFruit - Chemistrypt_BR
dc.subjectLitchi - Chemistrypt_BR
dc.subjectPhysicochemical Phenomenapt_BR
dc.subjectSaccharomyces cerevisiae - Growth - Developmentpt_BR
dc.subjectSaccharomyces cerevisiae - Metabolismpt_BR
dc.subjectVolatile organic compounds - Analysispt_BR
dc.subjectWine - Analysispt_BR
dc.titleChemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis Sonn) winespt_BR
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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