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Natural sparkling guava wine: volatile and physicochemical characterization Ciência Rural
Bertagnolli,Silvana Maria Michelin; Bernardi,Gabrieli; Donadel,Jossiê Zamperetti; Fogaça,Aline de Oliveira; Wagner,Roger; Penna,Neidi Garcia.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fermentation; Psidium guajava L.; Volatile compounds; Gas chromatography.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900782
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