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Publicação:
Innovative winemaking: Consumer acceptance of red table wines

dc.contributor.authorCastilhos, Maurício Bonatto Machado de [UNESP]
dc.contributor.authorCattelan, Marília Gonçalves [UNESP]
dc.contributor.authorConti-Silva, Ana Carolina [UNESP]
dc.contributor.authorBianchi, Vanildo Luiz Del [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-27T11:29:50Z
dc.date.available2014-05-27T11:29:50Z
dc.date.issued2013-07-01
dc.description.abstractPurpose: This paper aims to evaluate the consumer acceptance of Bordô and Isabel wines from innovative winemaking in order to increase red wine consumption by consumers to obtain nutritional benefits. Design/methodology/approach: All wines were produced by a standard procedure of vinification. Pre-drying treatment aimed at drying the grapes up to 22°Brix and static pomace wines presented the constant contact between the must and pomace. Sensory acceptance was carried out by 80 consumers who evaluated eight samples (six experimental wines and two commercial wines) concerning the attributes: appearance, aroma, body, flavor and overall acceptance. Findings: Experimental wines presented higher acceptance when compared to commercial wines and cluster analysis shows the splitting of consumer preferences, highlighting the higher acceptance of traditional Bordô wine and static pomace samples in all sensory attributes. Pre-drying process enhances the concentration of coloured compounds, to highlight the appearance acceptance of these samples. Research limitations/implications: Although this paper has limited the consumer acceptance of red table wines, the innovative treatments will be applied in Vitis vinifera red wines. Practical implications: The wide acceptance of static pomace and pre-drying wines has promoted further information about innovative winemaking that can be applied in Brazilian and worldwide wineries. Social implications: The innovative treatments can change sensorial features of wines and therefore influence the choice of consumers as well as enhancing the nutritional benefits of red wines. Originality/value: The pre-drying and static pomace winemaking are the novelty of this study and the wide acceptance of the sensory attributes concerning these treatments indicates the potential for application in wineries. © Emerald Group Publishing Limited.en
dc.description.affiliationDepartment of Engineering and Food Technology Universidade Estadual Paulista Júlio de Mesquita Filho, São José do Rio Preto
dc.description.affiliationUnespDepartment of Engineering and Food Technology Universidade Estadual Paulista Júlio de Mesquita Filho, São José do Rio Preto
dc.format.extent313-323
dc.identifierhttp://dx.doi.org/10.1108/NFS-01-2012-0001
dc.identifier.citationNutrition and Food Science, v. 43, n. 4, p. 313-323, 2013.
dc.identifier.doi10.1108/NFS-01-2012-0001
dc.identifier.issn0034-6659
dc.identifier.lattes9441894011582350
dc.identifier.scopus2-s2.0-84879721199
dc.identifier.urihttp://hdl.handle.net/11449/75804
dc.language.isoeng
dc.relation.ispartofNutrition and Food Science
dc.relation.ispartofsjr0,248
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectCluster analysis
dc.subjectConsumer acceptance
dc.subjectConsumers
dc.subjectMultidimensional scaling
dc.subjectRed table wine
dc.subjectRed wines
dc.subjectSensory evaluation
dc.subjectWines
dc.titleInnovative winemaking: Consumer acceptance of red table winesen
dc.typeArtigo
dcterms.licensehttp://www.emeraldinsight.com/about/policies/copyright.htm
dspace.entity.typePublication
unesp.author.lattes9441894011582350
unesp.author.lattes2772138602066866[3]
unesp.author.orcid0000-0002-8139-9687[3]
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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