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| SANTOS,ROBERTA O.; TRINDADE,SIMONE C.; MAURER,LUANA H.; BERSCH,ANDRIELY M.; SAUTTER,CLAUDIA K.; PENNA,NEIDI G.. |
| ABSTRACT 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,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vaccinium ashei Reade; Anthocyanin; Phenolic compounds; Alcoholic beverage. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000401557 |
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