Caracterização química e análise sensorial de aguardente de sorgo sacarino maturada em barril de carvalho

• Autor(a) principal: Stringaci, Leonardo de Almeida
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da USC
• Texto Completo: http://tede2.usc.br:8080/jspui/handle/tede/389
• topic: Teste afetivo; Bebidas destiladas; Envelhecimento; Levedura CA-11; Escala hedônica; Affective test; Distilled beverages; Aging; CA-11 yeast; Hedonic scale; CIENCIAS EXATAS E DA TERRA

The agribusiness of distilled beverages is in full expansion in the country, and the development of spirits using different raw materials has market potential, besides contributing as an alternative source of income for producers. The research aimed to produce sorghum spirit, to apply sensory acceptance analysis to the product and to sugarcane spirits, and then to compare the results. The sorghum spirit was produced on a pilot scale. First the must was fermented and distilled in copper alembic, then a portion of the spirit was stored in amber glass containers and another portion was stored in European oak barrels for six months. Before and after the storage period, physicochemical analysis was performed on the spirit to guarantee safe levels of chemical compounds for human consumption, as required by the Legislation. After six months, a sensory acceptance test was applied to 119 tasters, recruited according to the criteria: over 19 years old and frequent consumers of distilled beverages. The sensory analysis consisted of four samples: sorghum spirit without storage, sorghum spirit stored in European oak barrels for six months, sugarcane spirit without aging and commercial sugarcane spirit aged for two years in European oak barrels. The volunteers attributed hedonic grades from 1 (“Dislike Extremely”) to 9 (“Like Extremely”), according to their perception of the sensory attributes: color, aroma, taste and overall impression. Was also evaluated the purchase intention of the samples, in wich the volunteers attributed hedonic grades of 1 (I certainly would not buy it) to 4 (I certainly would buy it). The data were submitted to analysis of variance (ANOVA), and the means were compared using the Tukey test at 5% of significance. The results show that the sorghum spirit without storage had lower sensory acceptance rates in all attributes compared to commercial sugarcane spirit without aging. The sorghum spirit stored in oak barrels for six months obtained sensorial acceptance rates statistically equal to the commercial sugarcane spirit aged in the same wood. The data evidence that the maturation process changes the chemical composition and improves the organoleptic characteristics of the beverage, benefiting its sensory acceptance, demonstrating that the product has potential to be produced and marketed.