Sensorial Analysis of Wines from Malpighia glabra L. Pulp
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Operations & Production Management (Online) |
Texto Completo: | https://bjopm.org.br/bjopm/article/view/BJV5N1_2008_P4 |
Resumo: | This work aimed to make the sensorial analysis of Barbados cherry (Malpighia glabra L.) wines. A standardized questionnaire was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wines; which were measured on hedonic scale, to obtain the best condition for manufacturing wine from Barbados cherry. Saccharomyces cerevisiae yeast was usedfor fermentation. Results showed that Barbados cherry wines were suave, sweet and with 11°GL of alcohol concentration. Flavor and color of wines were characteristic of acerola fresh fruit. The t Student test showed that did not present any significant difference among the wines in both these sensorial attributes. Increasing the initial °Brix of must, the wine obtained had better acceptance and there was no effect of pulp mass on sensorialattributes studied. Sensorial analysis revealed that the best Barbados cherry wine was obtained for a must with composition of 22 g/L of sugar and 1 kg of Barbados cherry pulp for each 6 liter of wine. This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color. |
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Brazilian Journal of Operations & Production Management (Online) |
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Sensorial Analysis of Wines from Malpighia glabra L. PulpThis work aimed to make the sensorial analysis of Barbados cherry (Malpighia glabra L.) wines. A standardized questionnaire was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wines; which were measured on hedonic scale, to obtain the best condition for manufacturing wine from Barbados cherry. Saccharomyces cerevisiae yeast was usedfor fermentation. Results showed that Barbados cherry wines were suave, sweet and with 11°GL of alcohol concentration. Flavor and color of wines were characteristic of acerola fresh fruit. The t Student test showed that did not present any significant difference among the wines in both these sensorial attributes. Increasing the initial °Brix of must, the wine obtained had better acceptance and there was no effect of pulp mass on sensorialattributes studied. Sensorial analysis revealed that the best Barbados cherry wine was obtained for a must with composition of 22 g/L of sugar and 1 kg of Barbados cherry pulp for each 6 liter of wine. This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color.Brazilian Association for Industrial Engineering and Operations Management (ABEPRO)2010-02-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPeer-reviewed Articleapplication/pdfhttps://bjopm.org.br/bjopm/article/view/BJV5N1_2008_P4Brazilian Journal of Operations & Production Management; Vol. 5 No. 1 (2008): July, 2008; 63-742237-8960reponame:Brazilian Journal of Operations & Production Management (Online)instname:Associação Brasileira de Engenharia de Produção (ABEPRO)instacron:ABEPROenghttps://bjopm.org.br/bjopm/article/view/BJV5N1_2008_P4/pdf_11Almeida, Sheyla dos SantosSouza, de, Roberto RodriguesSantana, José Carlos CurveloTambourgi, Elias Basileinfo:eu-repo/semantics/openAccess2019-04-04T07:29:22Zoai:ojs.bjopm.org.br:article/12Revistahttps://bjopm.org.br/bjopmONGhttps://bjopm.org.br/bjopm/oaibjopm.journal@gmail.com2237-89601679-8171opendoar:2023-03-13T09:45:00.087570Brazilian Journal of Operations & Production Management (Online) - Associação Brasileira de Engenharia de Produção (ABEPRO)false |
dc.title.none.fl_str_mv |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp |
title |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp |
spellingShingle |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp Almeida, Sheyla dos Santos |
title_short |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp |
title_full |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp |
title_fullStr |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp |
title_full_unstemmed |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp |
title_sort |
Sensorial Analysis of Wines from Malpighia glabra L. Pulp |
author |
Almeida, Sheyla dos Santos |
author_facet |
Almeida, Sheyla dos Santos Souza, de, Roberto Rodrigues Santana, José Carlos Curvelo Tambourgi, Elias Basile |
author_role |
author |
author2 |
Souza, de, Roberto Rodrigues Santana, José Carlos Curvelo Tambourgi, Elias Basile |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Almeida, Sheyla dos Santos Souza, de, Roberto Rodrigues Santana, José Carlos Curvelo Tambourgi, Elias Basile |
description |
This work aimed to make the sensorial analysis of Barbados cherry (Malpighia glabra L.) wines. A standardized questionnaire was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wines; which were measured on hedonic scale, to obtain the best condition for manufacturing wine from Barbados cherry. Saccharomyces cerevisiae yeast was usedfor fermentation. Results showed that Barbados cherry wines were suave, sweet and with 11°GL of alcohol concentration. Flavor and color of wines were characteristic of acerola fresh fruit. The t Student test showed that did not present any significant difference among the wines in both these sensorial attributes. Increasing the initial °Brix of must, the wine obtained had better acceptance and there was no effect of pulp mass on sensorialattributes studied. Sensorial analysis revealed that the best Barbados cherry wine was obtained for a must with composition of 22 g/L of sugar and 1 kg of Barbados cherry pulp for each 6 liter of wine. This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-02-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://bjopm.org.br/bjopm/article/view/BJV5N1_2008_P4 |
url |
https://bjopm.org.br/bjopm/article/view/BJV5N1_2008_P4 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://bjopm.org.br/bjopm/article/view/BJV5N1_2008_P4/pdf_11 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Association for Industrial Engineering and Operations Management (ABEPRO) |
publisher.none.fl_str_mv |
Brazilian Association for Industrial Engineering and Operations Management (ABEPRO) |
dc.source.none.fl_str_mv |
Brazilian Journal of Operations & Production Management; Vol. 5 No. 1 (2008): July, 2008; 63-74 2237-8960 reponame:Brazilian Journal of Operations & Production Management (Online) instname:Associação Brasileira de Engenharia de Produção (ABEPRO) instacron:ABEPRO |
instname_str |
Associação Brasileira de Engenharia de Produção (ABEPRO) |
instacron_str |
ABEPRO |
institution |
ABEPRO |
reponame_str |
Brazilian Journal of Operations & Production Management (Online) |
collection |
Brazilian Journal of Operations & Production Management (Online) |
repository.name.fl_str_mv |
Brazilian Journal of Operations & Production Management (Online) - Associação Brasileira de Engenharia de Produção (ABEPRO) |
repository.mail.fl_str_mv |
bjopm.journal@gmail.com |
_version_ |
1797051459542450176 |