Use of simulated annealing in standardization and optimization of the acerola wine production

Detalhes bibliográficos
Autor(a) principal: Almeida,Sheyla dos Santos
Data de Publicação: 2014
Outros Autores: Alves,Wonder Alexandre Luz, Araújo,Sidnei Alves de, Santana,José Carlos Curvelo, Narain,Narendra, Souza,Roberto Rodrigues de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200011
Resumo: In this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola wines were classified as sweet, with 11°GL of alcohol concentration and with aroma, taste, and color characteristics of the acerola fruit. The simulated annealing experiments showed that the best conditions were found at mass ratio between 1/7.5-1/6 and total soluble solids between 28.6-29.0 °Brix, from which the sensory acceptance scores of 6.9, 6.8, and 8.8 were obtained for color, aroma, and flavor, respectively, with a production cost 43-45% lower than the cost of traditional wines commercialized in Brazil.
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spelling Use of simulated annealing in standardization and optimization of the acerola wine productionsimulated annealingsensory qualityacerolawineoptimizationproduction costIn this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola wines were classified as sweet, with 11°GL of alcohol concentration and with aroma, taste, and color characteristics of the acerola fruit. The simulated annealing experiments showed that the best conditions were found at mass ratio between 1/7.5-1/6 and total soluble solids between 28.6-29.0 °Brix, from which the sensory acceptance scores of 6.9, 6.8, and 8.8 were obtained for color, aroma, and flavor, respectively, with a production cost 43-45% lower than the cost of traditional wines commercialized in Brazil.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200011Food Science and Technology v.34 n.2 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.2014.0037info:eu-repo/semantics/openAccessAlmeida,Sheyla dos SantosAlves,Wonder Alexandre LuzAraújo,Sidnei Alves deSantana,José Carlos CurveloNarain,NarendraSouza,Roberto Rodrigues deeng2014-08-05T00:00:00Zoai:scielo:S0101-20612014000200011Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-08-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Use of simulated annealing in standardization and optimization of the acerola wine production
title Use of simulated annealing in standardization and optimization of the acerola wine production
spellingShingle Use of simulated annealing in standardization and optimization of the acerola wine production
Almeida,Sheyla dos Santos
simulated annealing
sensory quality
acerola
wine
optimization
production cost
title_short Use of simulated annealing in standardization and optimization of the acerola wine production
title_full Use of simulated annealing in standardization and optimization of the acerola wine production
title_fullStr Use of simulated annealing in standardization and optimization of the acerola wine production
title_full_unstemmed Use of simulated annealing in standardization and optimization of the acerola wine production
title_sort Use of simulated annealing in standardization and optimization of the acerola wine production
author Almeida,Sheyla dos Santos
author_facet Almeida,Sheyla dos Santos
Alves,Wonder Alexandre Luz
Araújo,Sidnei Alves de
Santana,José Carlos Curvelo
Narain,Narendra
Souza,Roberto Rodrigues de
author_role author
author2 Alves,Wonder Alexandre Luz
Araújo,Sidnei Alves de
Santana,José Carlos Curvelo
Narain,Narendra
Souza,Roberto Rodrigues de
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Almeida,Sheyla dos Santos
Alves,Wonder Alexandre Luz
Araújo,Sidnei Alves de
Santana,José Carlos Curvelo
Narain,Narendra
Souza,Roberto Rodrigues de
dc.subject.por.fl_str_mv simulated annealing
sensory quality
acerola
wine
optimization
production cost
topic simulated annealing
sensory quality
acerola
wine
optimization
production cost
description In this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola wines were classified as sweet, with 11°GL of alcohol concentration and with aroma, taste, and color characteristics of the acerola fruit. The simulated annealing experiments showed that the best conditions were found at mass ratio between 1/7.5-1/6 and total soluble solids between 28.6-29.0 °Brix, from which the sensory acceptance scores of 6.9, 6.8, and 8.8 were obtained for color, aroma, and flavor, respectively, with a production cost 43-45% lower than the cost of traditional wines commercialized in Brazil.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200011
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200011
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.2014.0037
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.2 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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