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Influence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red wines

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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.accessioned2014-05-27T11:30:53Z
dc.date.available2014-05-27T11:30:53Z
dc.date.issued2013-12-01
dc.description.abstractThe objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.en
dc.description.affiliationEngineering and Food Science São Paulo State University, São José do Rio Preto, SP, 15054-000
dc.description.affiliationEngineering and Food Technology Department São Paulo State University, São José do Rio Preto, SP, 15054-000
dc.description.affiliationUnespEngineering and Food Science São Paulo State University, São José do Rio Preto, SP, 15054-000
dc.description.affiliationUnespEngineering and Food Technology Department São Paulo State University, São José do Rio Preto, SP, 15054-000
dc.format.extent360-366
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.06.020
dc.identifier.citationLWT - Food Science and Technology, v. 54, n. 2, p. 360-366, 2013.
dc.identifier.doi10.1016/j.lwt.2013.06.020
dc.identifier.file2-s2.0-84881545939.pdf
dc.identifier.issn0023-6438
dc.identifier.lattes9441894011582350
dc.identifier.scopus2-s2.0-84881545939
dc.identifier.urihttp://hdl.handle.net/11449/76915
dc.identifier.wosWOS:000323594100008
dc.language.isoeng
dc.relation.ispartofLWT: Food Science and Technology
dc.relation.ispartofjcr3.129
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectPhysicochemical properties
dc.subjectPre-drying
dc.subjectRed wine
dc.subjectSensory acceptance
dc.subjectStatic pomace
dc.subjectPhysicochemical property
dc.subjectCluster analysis
dc.subjectDrying
dc.subjectVitaceae
dc.subjectVitis vinifera
dc.titleInfluence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red winesen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dspace.entity.typePublication
unesp.author.lattes9441894011582350
unesp.author.lattes2772138602066866[3]
unesp.author.orcid0000-0002-8139-9687[3]
unesp.author.orcid0000-0002-8713-0435[1]
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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São José do Rio Preto - IBILCE - Instituto de Biociências, Letras e Ciências Exatas