Data/hora: 09/06/2024 13:27:45

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Natural sparkling guava wine: volatile and physicochemical characterization	
Autores: 	Bertagnolli,Silvana Maria Michelin; Bernardi,Gabrieli; Donadel,Jossiê Zamperetti; Fogaça,Aline de Oliveira; Wagner,Roger; Penna,Neidi Garcia.	
Data: 	2017-01-01	
Ano: 	2017	
Palavras-chave: 	Fermentation; Psidium guajava L.; Volatile compounds; Gas chromatography.	
Resumo: 	ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols (10), terpenes (9), ketones (3), and acids (3). Volatile compounds with possible odoriferous activity were reported in the beverage, including ethyl octanoate, ethyl 5-hexenoate, phenethyl acetate, (E)-β-damascenone, (E)-ethyl cinnamate, 2-methyl butyl acetate, 3-methylbutanol, ethyl 3-(E)-hexenoate, and methyl 5-hexenoate. Natural sparkling guava wine produced showed a complex composition of fruity and floral aromas. Furthermore, the use of the champenoise method, traditionally applied to grapes, enabled the manufacture of a natural sparkling guava wine with physicochemical characteristics equivalent to those of sparkling wines made from grapes.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900782	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20151509	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.47 n.9 2017	
Fonte: 	info:eu-repo/semantics/openAccess