Effect of partial dealcoholization of fine red wines through lyophilization

Detalhes bibliográficos
Autor(a) principal: Felippeto, João
Data de Publicação: 2019
Outros Autores: Artismo, Francieli, Brighenti, Alberto Fontanella
Tipo de documento: Artigo
Idioma: por
Título da fonte: Agropecuária Catarinense (Online)
Texto Completo: https://publicacoes.epagri.sc.gov.br/rac/article/view/367
Resumo: Abstract – Drinks with reduced alcohol content have gained space in the world consumer market. Thus, the development of conservative technologies, capable of partially removing alcohol without impairing its sensorial characteristics, is of great interest to the wine industry. The objective of this study was to test the efficiency and to understand the effects of the lyophilization process for partial dealcoholization of wines. The samples were submitted to the lyophilization process, and the kinetics of decay or concentration of the wine matrix components were evaluated by correlation between the values of the physicochemical parameters and the time of exposure, in intervals from 30 to 120 minutes. The method was efficient to reduce the volatile compounds of wine, with emphasis on alcohol (0.038 ° GL) and water (0.9 mL) per minute. As a result of the gradual volume reduction, increases in acidity (0.092 meqL -1) and total polyphenol indices (2.77 mg EAGL -1) were observed per minute. Regarding sensorial aspects, there were decreases with greater variability in the descriptors associated with olfactory intensity and taste clarity.
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spelling Effect of partial dealcoholization of fine red wines through lyophilizationEfeito da desalcoolização parcial de vinhos tintos finos através da liofilizaçãoreduced alcohol contentalcoholic beveragessensory qualityteor alcoólico reduzidobebidas alcoólicasqualidade sensorialAbstract – Drinks with reduced alcohol content have gained space in the world consumer market. Thus, the development of conservative technologies, capable of partially removing alcohol without impairing its sensorial characteristics, is of great interest to the wine industry. The objective of this study was to test the efficiency and to understand the effects of the lyophilization process for partial dealcoholization of wines. The samples were submitted to the lyophilization process, and the kinetics of decay or concentration of the wine matrix components were evaluated by correlation between the values of the physicochemical parameters and the time of exposure, in intervals from 30 to 120 minutes. The method was efficient to reduce the volatile compounds of wine, with emphasis on alcohol (0.038 ° GL) and water (0.9 mL) per minute. As a result of the gradual volume reduction, increases in acidity (0.092 meqL -1) and total polyphenol indices (2.77 mg EAGL -1) were observed per minute. Regarding sensorial aspects, there were decreases with greater variability in the descriptors associated with olfactory intensity and taste clarity.Resumo - Bebidas com teores alcoólicos reduzidos têm ganhado espaço no mercado consumidor mundial. Assim, o desenvolvimento de tecnologias conservadoras, capazes de remover parcialmente o álcool sem prejudicar as suas características sensoriais, é de grande interesse as indústrias vinícolas. O objetivo deste trabalho foi testar a eficiência e compreender os efeitos do processo de liofilização para a desalcoolização parcial de vinhos. As amostras foram submetidas ao processo de liofilização e sequencialmente avaliadas as cinéticas de decaimento ou concentração dos componentes da matriz do vinho, através da correlação entre os valores dos parâmetros físico-químicos e o tempo de exposição, em intervalos entre 30 minutos e 120 minutos. O método se mostrou eficiente para a redução dos compostos voláteis do vinho, com destaque para o álcool (0,038 °GL) e para a água (0,9 mL), por minuto. Em função da redução gradual do volume, foram observados aumentos na acidez (0,092 meqL-1) e nos índices de polifenóis totais (2,77 mgEAGL-1), por minuto. Relativamente aos aspectos sensoriais, foram verificados decréscimos com maior variabilidade nos descritores associados com a intensidade olfativa e coma nitidez gustativa.Abstract - Drinks with reduced alcohol content have gained space in the global consumer market. Thus, the development of conservative technologies, capable of partially removing alcohol without impairing its sensorial characteristics, is of great interest to the wine industry. The objective of this work was to test the efficiency and to understand the effects of the process of lyophilization for the partial de-alcoholization of wines. The samples were submitted to the lyophilization process and the kinetics of decay or concentration of the wine matrix components were evaluated by correlation between the values of the physico-chemical parameters and the time of exposure, in intervals between 30 minutes and 120 minutes. The method was efficient for the reduction of volatile compounds of wine, with emphasis on alcohol (0.038 ° GL) and water (0.9 mL) per minute. As a result of the gradual reduction of volume, increases in acidity (0.092 meqL -1) and total polyphenol indices (2.77 mg EAGL -1) were observed per minute. Regarding the sensorial aspects, there were decreases with greater variability in the descriptors associated with sharpness and intensity.Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri2019-06-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://publicacoes.epagri.sc.gov.br/rac/article/view/36710.22491/RAC.2019.v32n2.12Agropecuária Catarinense Journal; Vol. 32 No. 2 (2019); 80-85Agropecuária Catarinense; v. 32 n. 2 (2019); 80-852525-60760103-0779reponame:Agropecuária Catarinense (Online)instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)instacron:EPAGRIporhttps://publicacoes.epagri.sc.gov.br/rac/article/view/367/395Copyright (c) 2019 Revista Agropecuária Catarinenseinfo:eu-repo/semantics/openAccessFelippeto, JoãoArtismo, FrancieliBrighenti, Alberto Fontanella2019-09-02T22:28:46Zoai:ojs.publicacoes.epagri.sc.gov.br:article/367Revistahttps://publicacoes.epagri.sc.gov.br/RAC/indexPUBhttps://publicacoes.epagri.sc.gov.br/index.php/RAC/oaieditoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br2525-60760103-0779opendoar:2019-09-02T22:28:46Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)false
dc.title.none.fl_str_mv Effect of partial dealcoholization of fine red wines through lyophilization
Efeito da desalcoolização parcial de vinhos tintos finos através da liofilização
title Effect of partial dealcoholization of fine red wines through lyophilization
spellingShingle Effect of partial dealcoholization of fine red wines through lyophilization
Felippeto, João
reduced alcohol content
alcoholic beverages
sensory quality
teor alcoólico reduzido
bebidas alcoólicas
qualidade sensorial
title_short Effect of partial dealcoholization of fine red wines through lyophilization
title_full Effect of partial dealcoholization of fine red wines through lyophilization
title_fullStr Effect of partial dealcoholization of fine red wines through lyophilization
title_full_unstemmed Effect of partial dealcoholization of fine red wines through lyophilization
title_sort Effect of partial dealcoholization of fine red wines through lyophilization
author Felippeto, João
author_facet Felippeto, João
Artismo, Francieli
Brighenti, Alberto Fontanella
author_role author
author2 Artismo, Francieli
Brighenti, Alberto Fontanella
author2_role author
author
dc.contributor.author.fl_str_mv Felippeto, João
Artismo, Francieli
Brighenti, Alberto Fontanella
dc.subject.por.fl_str_mv reduced alcohol content
alcoholic beverages
sensory quality
teor alcoólico reduzido
bebidas alcoólicas
qualidade sensorial
topic reduced alcohol content
alcoholic beverages
sensory quality
teor alcoólico reduzido
bebidas alcoólicas
qualidade sensorial
description Abstract – Drinks with reduced alcohol content have gained space in the world consumer market. Thus, the development of conservative technologies, capable of partially removing alcohol without impairing its sensorial characteristics, is of great interest to the wine industry. The objective of this study was to test the efficiency and to understand the effects of the lyophilization process for partial dealcoholization of wines. The samples were submitted to the lyophilization process, and the kinetics of decay or concentration of the wine matrix components were evaluated by correlation between the values of the physicochemical parameters and the time of exposure, in intervals from 30 to 120 minutes. The method was efficient to reduce the volatile compounds of wine, with emphasis on alcohol (0.038 ° GL) and water (0.9 mL) per minute. As a result of the gradual volume reduction, increases in acidity (0.092 meqL -1) and total polyphenol indices (2.77 mg EAGL -1) were observed per minute. Regarding sensorial aspects, there were decreases with greater variability in the descriptors associated with olfactory intensity and taste clarity.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-07
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/367
10.22491/RAC.2019.v32n2.12
url https://publicacoes.epagri.sc.gov.br/rac/article/view/367
identifier_str_mv 10.22491/RAC.2019.v32n2.12
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://publicacoes.epagri.sc.gov.br/rac/article/view/367/395
dc.rights.driver.fl_str_mv Copyright (c) 2019 Revista Agropecuária Catarinense
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Revista Agropecuária Catarinense
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
publisher.none.fl_str_mv Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina - Epagri
dc.source.none.fl_str_mv Agropecuária Catarinense Journal; Vol. 32 No. 2 (2019); 80-85
Agropecuária Catarinense; v. 32 n. 2 (2019); 80-85
2525-6076
0103-0779
reponame:Agropecuária Catarinense (Online)
instname:Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron:EPAGRI
instname_str Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
instacron_str EPAGRI
institution EPAGRI
reponame_str Agropecuária Catarinense (Online)
collection Agropecuária Catarinense (Online)
repository.name.fl_str_mv Agropecuária Catarinense (Online) - Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina (Epagri)
repository.mail.fl_str_mv editoriarac@epagri.sc.gov.br || lamperuch@epagri.sc.gov.br
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