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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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| Alcarde,André Ricardo; Souza,Paula Araújo de; Belluco,André Eduardo de Souza. |
| The objective of this study was to determine the chemical profile of sugarcane spirits produced by different double distillation methodologies in rectifying still. Fermented sugarcane juice was distilled in rectifying still according to three double distillation methodologies: the methodology used for cognac production; the methodology used for whisky production; and the 10-80-10 percentage composition methodology, referring to the volumes of head, heart and tail of the distillate fractions from the second distillation. For comparison purposes, a simple distilled spirit was also produced. The distillates were analyzed for concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic beverage; Sugarcane spirit; Double distillation; Rectifying still. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200012 |
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| Brandão,Camila Cheker; Asquieri,Eduardo Ramirez; Attaran,Shireen; Damiani,Clarissa. |
| Yacon is considered a functional food due to its the fructooligosaccharide (FOS) content, however its perishability and low production volume is a problem. The aim of this study was to analyze the changes in aging during one year of storage and conduct sensory analysis of fermented of yacon. For one year total acidity, volatile acidity, free and total sulfur dioxide, reducing sugars, sucrose, phenols and FOS and its antioxidant power were studied. At the end of aging a sensory profile and acceptance panel was performed. The total and volatile acidity increased significantly (p < 0.05). A decrease in fructooligosaccharide was also observed, indicating that yeasts are probably capable of hydrolyzing the latter. The total sulfur dioxide decreased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic beverage; Fermented fruit; Fructooligosaccharide; Antioxidant capacity. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200016 |
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| Gabriel,Afra Vital Matos Dias; Verruma-Bernardi,Marta Regina; Margarido,Luiz Antônio Corrêa; Borges,Maria Teresa Mendes Ribeiro; Nassu,Renata Tieko; Lavorenti,Norberto Antonio; Ceccato-Antonini,Sandra Regina. |
| This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic beverage; Sensorial quality; Physico-chemical quality. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500026 |
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| Oliveira,Emanuel N. A. de; Santos,Dyego da C.; Gomes,Josivanda P.; Rocha,Ana P. T.; Albuquerque,Esther M. B. de. |
| Objetivou-se, neste trabalho, desenvolver e avaliar a estabilidade de licores de graviola acondicionados em embalagens de polietileno durante o armazenamento por 240 dias em condições ambientais. Foram elaboradas 5 formulações de licores variando-se as concentrações de polpa (300, 400 e 500 g) e xarope de sacarose (50, 60 e 70 °Brix). As polpas foram maceradas em álcool comercial por 20 dias; em seguida, as misturas foram filtradas, adicionadas de xarope e submetidas a um envelhecimento acelerado em banho-maria, a 60 °C, pelo período de 2 h. Os licores foram acondicionados em embalagens de polietileno de baixa densidade e armazenados em temperatura e umidade relativa médias de 26 °C e 78%, respectivamente. No tempo inicial e a cada 60 dias de estocagem,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Exotic fruit; Alcoholic beverage; Storage. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662015000300245 |
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