| Revista: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000400493 |
| ISSN: | 0001-3765 |
| Autores: | Santos, Roberta O1 Trindade, Simone C1 Maurer, Luana H1 Bersch, Andriely M1 Sautter, Claudia K1 Penna, Neidi G1 |
| Instituciones: | 1Universidade Federal de Santa Maria, Departamento de Ciencia e Tecnologia de Alimentos, Santa Maria, Rio Grande do Sul. Brasil |
| Año: | 2016 |
| Periodo: | Sep |
| Volumen: | 88 |
| Número: | 3 |
| Paginación: | 1557-1568 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Currently, Rio Grande do Sul state is the main producer of blueberry in Brazil. Practically all production is commercialized in fresh state and only a small portion is subject to processing. The blueberry wine making process is an alternative to expand the beverage industry and offers to the consumer a value-added product as well as a new market for Brazilian blueberry producers. The objectives of this study were to produce wines from blueberries and to evaluate the effect of deacidification (with calcium carbonate) and chaptalization (with glucose syrup or sucrose) on physicochemical characteristics, antioxidant content, and sensory parameters. Samples were analyzed for total soluble solids, pH, total titratable acidity, total sugar content, alcohol content, monomeric and total anthocyanin, total flavonols, total phenolic compounds and antioxidant activity by DPPH and FRAP methods. The use of calcium carbonate caused a reduction in total titratable acidity, while the use of glucose syrup resulted in wines with low alcohol content. The blueberries wine from Climax and Aliceblue cultivars had higher content of anthocyanin when produced with glucose syrup. The use of calcium carbonate and glucose syrup also provided wines more appreciated by tasters in relation to color. With regard to flavor, George and Aliceblue were the cultivars with lower preference under the control treatments (without carbonate and sugar). The presence of phenolic compounds may have provided a positive influence on wine flavor, once the more preferred wines presented the greater phenolic content |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Bebidas alcohólicas, Análisis sensorial, Antocianinas, Compuestos fenólicos, Mora azul |
| Keyword: | Chemistry, Food chemistry, Alcoholic beverages, Sensory analysis, Anthocyanins, Phenolic compounds, Blueberry |
| Texto completo: | Texto completo (Ver HTML) |
