Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

Detalhes bibliográficos
Autor(a) principal: Castilhos, Maurício Bonatto Machado de [UNESP]
Data de Publicação: 2013
Outros Autores: Cattelan, Marília Gonçalves [UNESP], Conti-Silva, Ana Carolina [UNESP], Bianchi, Vanildo Luiz Del [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/j.lwt.2013.06.020
http://hdl.handle.net/11449/76915
Resumo: The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.
id UNSP_b8d835a91f437fa847078715f8479fb4
oai_identifier_str oai:repositorio.unesp.br:11449/76915
network_acronym_str UNSP
network_name_str Repositório Institucional da UNESP
repository_id_str 2946
spelling Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red winesPhysicochemical propertiesPre-dryingRed wineSensory acceptanceStatic pomacePhysicochemical propertyCluster analysisDryingVitaceaeVitis viniferaThe objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.Engineering and Food Science São Paulo State University, São José do Rio Preto, SP, 15054-000Engineering and Food Technology Department São Paulo State University, São José do Rio Preto, SP, 15054-000Engineering and Food Science São Paulo State University, São José do Rio Preto, SP, 15054-000Engineering and Food Technology Department São Paulo State University, São José do Rio Preto, SP, 15054-000Universidade Estadual Paulista (Unesp)Castilhos, Maurício Bonatto Machado de [UNESP]Cattelan, Marília Gonçalves [UNESP]Conti-Silva, Ana Carolina [UNESP]Bianchi, Vanildo Luiz Del [UNESP]2014-05-27T11:30:53Z2014-05-27T11:30:53Z2013-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article360-366application/pdfhttp://dx.doi.org/10.1016/j.lwt.2013.06.020LWT - Food Science and Technology, v. 54, n. 2, p. 360-366, 2013.0023-6438http://hdl.handle.net/11449/7691510.1016/j.lwt.2013.06.020WOS:0003235941000082-s2.0-848815459392-s2.0-84881545939.pdf9441894011582350Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLWT: Food Science and Technology3.1291,339info:eu-repo/semantics/openAccess2023-12-13T06:20:02Zoai:repositorio.unesp.br:11449/76915Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:13:41.762680Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
title Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
spellingShingle Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
Castilhos, Maurício Bonatto Machado de [UNESP]
Physicochemical properties
Pre-drying
Red wine
Sensory acceptance
Static pomace
Physicochemical property
Cluster analysis
Drying
Vitaceae
Vitis vinifera
title_short Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
title_full Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
title_fullStr Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
title_full_unstemmed Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
title_sort Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines
author Castilhos, Maurício Bonatto Machado de [UNESP]
author_facet Castilhos, Maurício Bonatto Machado de [UNESP]
Cattelan, Marília Gonçalves [UNESP]
Conti-Silva, Ana Carolina [UNESP]
Bianchi, Vanildo Luiz Del [UNESP]
author_role author
author2 Cattelan, Marília Gonçalves [UNESP]
Conti-Silva, Ana Carolina [UNESP]
Bianchi, Vanildo Luiz Del [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Castilhos, Maurício Bonatto Machado de [UNESP]
Cattelan, Marília Gonçalves [UNESP]
Conti-Silva, Ana Carolina [UNESP]
Bianchi, Vanildo Luiz Del [UNESP]
dc.subject.por.fl_str_mv Physicochemical properties
Pre-drying
Red wine
Sensory acceptance
Static pomace
Physicochemical property
Cluster analysis
Drying
Vitaceae
Vitis vinifera
topic Physicochemical properties
Pre-drying
Red wine
Sensory acceptance
Static pomace
Physicochemical property
Cluster analysis
Drying
Vitaceae
Vitis vinifera
description The objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-01
2014-05-27T11:30:53Z
2014-05-27T11:30:53Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2013.06.020
LWT - Food Science and Technology, v. 54, n. 2, p. 360-366, 2013.
0023-6438
http://hdl.handle.net/11449/76915
10.1016/j.lwt.2013.06.020
WOS:000323594100008
2-s2.0-84881545939
2-s2.0-84881545939.pdf
9441894011582350
url http://dx.doi.org/10.1016/j.lwt.2013.06.020
http://hdl.handle.net/11449/76915
identifier_str_mv LWT - Food Science and Technology, v. 54, n. 2, p. 360-366, 2013.
0023-6438
10.1016/j.lwt.2013.06.020
WOS:000323594100008
2-s2.0-84881545939
2-s2.0-84881545939.pdf
9441894011582350
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv LWT: Food Science and Technology
3.129
1,339
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 360-366
application/pdf
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129176024121344

Registros relacionados