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Título: Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
Autor(es): Duarte, W. F.
Dias, D. R.
Oliveira, J. M.
Teixeira, J. A.
Silva, J. B. A.
Schwan, R. F.
Assunto: Tropical fruits gas chromatographye-mass
Alcoholic beverages
Spectrometry
Aroma
Publicador: Swiss Society of Food Science and Technology (SGLWT/SOSSTA)
Data de publicação: 11-Mar-2010
Referência: DUARTE, W. F. et al. Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu. LWT- Food Science and Technology, Zürich, v. 43, n. 10, p. 1564-1572, Mar. 2010.
Abstract: The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatographyemass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninety- nine compounds (C 6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phenols, acids, carbonyl compounds, sulfur compounds and sugars) were identified in fruit wines. The typical composition for each fruit wine was evidenced by principal component analysis and Tukey test. The yeast UFLA CA 1162 was efficient in the fermentation of the fruit pulp used in this work. The identification and quantification of the compounds allowed a good characterization of the fruit wines. With our results, we conclude that the use of tropical fruits in the production of fruit wines is a viable alternative that allows the use of harvest surpluses and other underused fruits, resulting in the introduction of new products into the market.
URI: www.journals.elsevier.com/lwt-food-science-and-technology/
http://repositorio.ufla.br/jspui/handle/1/4868
Idioma: en
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