Ação da Brettanomyces claussenii nas características químicas e sensoriais de vinho de uva Bordô
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Data
2019-04-30
Autores
Vendramini, Pedro de Freitas
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Diversos estudos propõem mudanças na tecnologia de produção de vinhos para diferenciação da qualidade e aceitabilidade. Nesse contexto, o objetivo do projeto foi avaliar a influência da levedura Brettanomyces claussenii, que já é utilizada na produção de cervejas diferenciadas, porém pouco explorada na vinificação, a partir de variações nas inoculações juntamente com Saccharomyces cerevisiae, analisando-se as propriedades físico-químicas e a aceitação sensorial do vinho da uva Bordô. Os vinhos foram caracterizados por análises físico químicas, possibilitando verificação da influência da ação das leveduras para o teor alcoólico, acidez total, acidez volátil, acidez fixa, pH, açúcares redutores, fenólicos totais, extrato seco e estudo de cor, aplicando-se as devidas ferramentas estatísticas. Os atributos aparência, aroma, corpo, sabor e aceitação global foram avaliados por consumidores em teste de aceitação, utilizando-se uma escala hedônica estruturada de 9 pontos e uma escala de intenção de compra de 5 pontos, evidenciando maior aceitação para os vinhos produzidos no estudo quando comparados a uma amostra comercial, e maior intenção de compra para o vinho produzido com 75% Saccharomyces e 25% Brettanomyces e para o vinho com 25% Saccharomyces e 75% Brettanomyces. Assim foram apresentados resultados que permitiram maiores conhecimentos sobre a atividade de micro-organismos que podem ser mais explorados e que também aproximam a vinicultura e novas tecnologias para produção de vinhos diferenciados.
Several studies propose changes in wine production technology to differentiate quality and acceptability. In this context, the objective of the project was to evaluate the influence of the yeast Brettanomyces claussenii, which is already used in the production of differentiated beers, but little explored in vinification, from variations in inoculations together with Saccharomyces cerevisiae, analyzing the physical-chemical properties and sensory acceptance of “Bordô” grape wine. The wines were characterized by physical-chemical analysis, enabling the verification of the influence of the yeast action on the alcoholic content, total acidity, volatile acidity, fixed acidity, pH, reducing sugars, total phenolics, dry extract and color study, applying the appropriate statistical tools. The attributes of appearance, aroma, body, flavor and overall acceptance were evaluated by consumers in the acceptance test, using a 9-point structured hedonic scale and a 5-point purchase intention scale, showing greater acceptance for wines produced in the study when compared to a commercial sample, and greater purchase intention for wines produced with 75% Saccharomyces and 25% Brettanomyces and for wine with 25% Saccharomyces and 75% Brettanomyces. Thus, results that allowed greater knowledge about the activity of microorganisms that can be more exploited and that also approach the viniculture and new technologies to produce differentiated wines were presented.
Several studies propose changes in wine production technology to differentiate quality and acceptability. In this context, the objective of the project was to evaluate the influence of the yeast Brettanomyces claussenii, which is already used in the production of differentiated beers, but little explored in vinification, from variations in inoculations together with Saccharomyces cerevisiae, analyzing the physical-chemical properties and sensory acceptance of “Bordô” grape wine. The wines were characterized by physical-chemical analysis, enabling the verification of the influence of the yeast action on the alcoholic content, total acidity, volatile acidity, fixed acidity, pH, reducing sugars, total phenolics, dry extract and color study, applying the appropriate statistical tools. The attributes of appearance, aroma, body, flavor and overall acceptance were evaluated by consumers in the acceptance test, using a 9-point structured hedonic scale and a 5-point purchase intention scale, showing greater acceptance for wines produced in the study when compared to a commercial sample, and greater purchase intention for wines produced with 75% Saccharomyces and 25% Brettanomyces and for wine with 25% Saccharomyces and 75% Brettanomyces. Thus, results that allowed greater knowledge about the activity of microorganisms that can be more exploited and that also approach the viniculture and new technologies to produce differentiated wines were presented.
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Palavras-chave
Aceitação sensorial, Brettanomyces, Vinho, Uva Bordô, Sensory acceptance, Wine, Bordô grape