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| Registros recuperados : 258 | |
| 5. |  | PEREIRA, G. E.; SILVA, G. A. da; BIASOTO, A. C. T.; GUERRA, C. C. Boas práticas de elaboração. In: PEREIRA, G. E.; HOFFMANN, A.; GARRIDO, L. da R.; SILVEIRA, S. V. da (Ed.). Cuidados com a matéria-prima, processos de elaboração, controle da contaminação e de perigos em vinhos e sucos. Brasília, DF: SEBRAE; Bento Gonçalves: Embrapa Uva e Vinho: IBRAVIN, 2011. p. 15-28. (Boas Práticas Agrícolas - BPA; Uva para processamento, 7). Programa de Desenvolvimento da Cadeia Produtiva de Vinhos, Espumantes e Suco de Uva - PAS.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 9. | | ARAÚJO, A. J. B.; BIASOTO, A. C. T.; NASCIMENTO, R. L.; VANDERLINDE, R.; PEREIRA, G. E. Composição físico-química de vinhos tropicais elaborados no Nordeste do Brasil. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. 1 CD-ROM.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 14. | | SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168527; SLACAN. 1 p.| Biblioteca(s): Embrapa Meio Ambiente. |
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| 19. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. In: PEREIRA, G. E.; HOFFMANN, A.; GARRIDO, L. da R.; SILVEIRA, S. V. da (Ed.). Cuidados com a matéria-prima, processos de elaboração, controle da contaminação e de perigos em vinhos e sucos. Brasília, DF: SEBRAE; Bento Gonçalves: Embrapa Uva e Vinho: IBRAVIN, 2011. p. 75-82. (Boas Práticas Agrícolas - BPA; Uva para processamento, 7). Programa de Desenvolvimento da Cadeia Produtiva de Vinhos, Espumantes e Suco de Uva - PAS.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| 20. | | PEREIRA, G. E.; GUERRA, C. C.; BIASOTO, A. C. T.; SILVA, G. A. da. Descrição dos processos de elaboração. IN: SILVEIRA, S. V. da; GARRIDO, L. da R.; HOFFMANN, A. (Ed.). Produção integrada de uva para processamento: processos de elaboração de sucos e vinhos, BPA e PPHO. Brasília, DF: Embrapa, 2015. v. 5, cap. 2, p. 16-23.| Biblioteca(s): Embrapa Semiárido; Embrapa Uva e Vinho. |
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| Registros recuperados : 258 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Meio Ambiente. |
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Data corrente: |
15/03/2024 |
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Data da última atualização: |
15/03/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
CARVALHO, E. S. S.; PALAZZO, A. B.; SILVA, I. S. O.; BIASOTO, A. C. T. |
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Afiliação: |
ERIKA SAMANTHA CARVALHO, UNIVERSIDADE FEDERAL DA BAHIA; ALESSANDRA BUGATTE PALLAZO, UNICAMP; ITALA SUZANA OLIVEIRA SILVA, UNIVERSIDADE FEDERAL DA BAHIA; ALINE TELLES BIASOTO MARQUES, CNPMA. |
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Título: |
Impact of wine ph correction with different organic acids on sourness and astringency perceptions. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168725; SLACAN. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Conteúdo: |
The control of pH is essential for red wines, as this parameter plays an important role in the chemical stability and sensory balance of the beverage. The pH values>3.7 favor oxidative reactions and affect the wine color stability. This research aimed to assess the impact of pH correction using lactic and tartaric acids on the perceptions of sourness and astringency in Touriga Nacional red wine. The wines were winemaking with grapes harvested with 22.8°Brix and pH value of 3.92. A total of 40meq L-1 of organic acids were added for correction to achieve a total acidity (expressed as tartaric acid) of approximately 6.5gL-1. Following international recommendations for reduced wine pH, the tested treatments were as follows: AT100%must=addition of 40meqL-1 of tartaric acid to the must before alcoholic fermentation (AF); AL100%must=addition of 40meqL-1 of lactic acid to the must before AF; AT50%AL50%must=addition of 20meqL-1 of tartaric acid and lactic acid to the must before AF; AL100%wine=addition of 40meqL-1 of lactic acid to the wine after malolactic fermentation; and Control=without acid addition for pH correction. A trained panel of 10 judges evaluated sourness and astringency perceptions of the wines using the time-intensity analysis and an unstructured 10cm scale. Regarding sourness, the samples did not differ significantly(p≤0.05) in terms of the perceived maximum intensity, time to maximum intensity, and total duration of perception in the mouth. However, astringency perception was influenced by the pH correction treatments. The wine from the AL100% treatment, which involved the addition of lactic acid to the must, showed the lowest intensity of the attribute, while the other samples, including the control, did not differ from each other. This study demonstrates the potential use of lactic acid for reducing wine must pH as an alternative to tartaric acid, which is globally the most commonly used input for this purpose. MenosThe control of pH is essential for red wines, as this parameter plays an important role in the chemical stability and sensory balance of the beverage. The pH values>3.7 favor oxidative reactions and affect the wine color stability. This research aimed to assess the impact of pH correction using lactic and tartaric acids on the perceptions of sourness and astringency in Touriga Nacional red wine. The wines were winemaking with grapes harvested with 22.8°Brix and pH value of 3.92. A total of 40meq L-1 of organic acids were added for correction to achieve a total acidity (expressed as tartaric acid) of approximately 6.5gL-1. Following international recommendations for reduced wine pH, the tested treatments were as follows: AT100%must=addition of 40meqL-1 of tartaric acid to the must before alcoholic fermentation (AF); AL100%must=addition of 40meqL-1 of lactic acid to the must before AF; AT50%AL50%must=addition of 20meqL-1 of tartaric acid and lactic acid to the must before AF; AL100%wine=addition of 40meqL-1 of lactic acid to the wine after malolactic fermentation; and Control=without acid addition for pH correction. A trained panel of 10 judges evaluated sourness and astringency perceptions of the wines using the time-intensity analysis and an unstructured 10cm scale. Regarding sourness, the samples did not differ significantly(p≤0.05) in terms of the perceived maximum intensity, time to maximum intensity, and total duration of perception in the mouth. However, astringency per... Mostrar Tudo |
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Palavras-Chave: |
Time-intensity analysis; Touriga Nacional; Tropical wines. |
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Thesagro: |
Acidez; Ácido Orgânico; Ph. |
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Thesaurus NAL: |
Wines. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1162888/1/RA-BiasotoACT-15-SLACAN-2023-Ref-168725.pdf
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Marc: |
LEADER 02883nam a2200241 a 4500
001 2162888
005 2024-03-15
008 2023 bl uuuu u00u1 u #d
100 1 $aCARVALHO, E. S. S.
245 $aImpact of wine ph correction with different organic acids on sourness and astringency perceptions.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. Pôster 168725; SLACAN.$c2023
300 $a1 p.
520 $aThe control of pH is essential for red wines, as this parameter plays an important role in the chemical stability and sensory balance of the beverage. The pH values>3.7 favor oxidative reactions and affect the wine color stability. This research aimed to assess the impact of pH correction using lactic and tartaric acids on the perceptions of sourness and astringency in Touriga Nacional red wine. The wines were winemaking with grapes harvested with 22.8°Brix and pH value of 3.92. A total of 40meq L-1 of organic acids were added for correction to achieve a total acidity (expressed as tartaric acid) of approximately 6.5gL-1. Following international recommendations for reduced wine pH, the tested treatments were as follows: AT100%must=addition of 40meqL-1 of tartaric acid to the must before alcoholic fermentation (AF); AL100%must=addition of 40meqL-1 of lactic acid to the must before AF; AT50%AL50%must=addition of 20meqL-1 of tartaric acid and lactic acid to the must before AF; AL100%wine=addition of 40meqL-1 of lactic acid to the wine after malolactic fermentation; and Control=without acid addition for pH correction. A trained panel of 10 judges evaluated sourness and astringency perceptions of the wines using the time-intensity analysis and an unstructured 10cm scale. Regarding sourness, the samples did not differ significantly(p≤0.05) in terms of the perceived maximum intensity, time to maximum intensity, and total duration of perception in the mouth. However, astringency perception was influenced by the pH correction treatments. The wine from the AL100% treatment, which involved the addition of lactic acid to the must, showed the lowest intensity of the attribute, while the other samples, including the control, did not differ from each other. This study demonstrates the potential use of lactic acid for reducing wine must pH as an alternative to tartaric acid, which is globally the most commonly used input for this purpose.
650 $aWines
650 $aAcidez
650 $aÁcido Orgânico
650 $aPh
653 $aTime-intensity analysis
653 $aTouriga Nacional
653 $aTropical wines
700 1 $aPALAZZO, A. B.
700 1 $aSILVA, I. S. O.
700 1 $aBIASOTO, A. C. T.
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Embrapa Meio Ambiente (CNPMA) |
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