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dc.creatorDuarte, W. F.-
dc.creatorDias, D. R.-
dc.creatorOliveira, J. M.-
dc.creatorTeixeira, J. A.-
dc.creatorSilva, J. B. A.-
dc.creatorSchwan, R. F.-
dc.identifier.citationDUARTE, 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.pt_BR
dc.description.abstractThe 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.pt_BR
dc.publisherSwiss Society of Food Science and Technology (SGLWT/SOSSTA)pt_BR
dc.sourceLWT- Food Science and Technologypt_BR
dc.subjectTropical fruits gas chromatographye-masspt_BR
dc.subjectAlcoholic beveragespt_BR
dc.titleCharacterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbupt_BR
Appears in Collections:DBI - Artigos publicados em periódicos
DCA - Artigos publicados em periódicos

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