Data/hora: 12/06/2024 15:30:39

Provedor de dados: | 64
País: | Brazil
Título: | Evaluation of new red winemaking technologies through consumer liking
Autores: | Castilhos,Maurício Bonatto Machado de; Silva,Ana Carolina Conti e; Bianchi,Vanildo Luiz Del.
Data: | 2013-04-01
Ano: | 2013
Palavras-chave: | American grapes; Winemaking; Drying; Static pomace; Consumer acceptance.
Resumo: | Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P&lt;0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster Analysis showed the split of consumer preferences which revealed the higher preference and purchase intention of the pre-drying and static pomace wines. The correlation between flavor and overall acceptance was significant (P&lt;0.001; r&amp;gt;0.700) and the consumer panel showed that the overall acceptance of the wines was influenced by the flavor, regardless of the other attributes. The higher acceptance of the pre-drying and static pomace wines suggests the potential of these winemaking processes.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000200008
Editor: | Editora da Universidade Federal de Lavras
Relação: | 10.1590/S1413-70542013000200008
Formato: | text/html
Fonte: | Ciência e Agrotecnologia  v.37 n.2 2013
Fonte: | info:eu-repo/semantics/openAccess