Articles
OPTIMIZATION OF PROCESSING CONDITIONS FOR WINE PRODUCTION FROM ACEROLA (MALPIGHIA GLABRA L.)
Article number
864_64
Pages
471 – 478
Language
English
Abstract
In the present work, an attempt has been made to standardize the processing conditions for the manufacture of wine from acerola (Malpighia glabra L.) by RSM optimization.
A central point design was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wine which were measured on hedonic scale. Saccharomyces cerevisiae yeast was used for fermentation.
Acerola wines were found to be suave, sweet and 11°GL of alcohol concentration.
Flavor and color of wines were characteristic of acerola fresh fruit.
Sensorial analysis revealed that these were different among wines and optimization showed that wines produced with high °Brix and low fruit mass were the best products.
This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color.
A central point design was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wine which were measured on hedonic scale. Saccharomyces cerevisiae yeast was used for fermentation.
Acerola wines were found to be suave, sweet and 11°GL of alcohol concentration.
Flavor and color of wines were characteristic of acerola fresh fruit.
Sensorial analysis revealed that these were different among wines and optimization showed that wines produced with high °Brix and low fruit mass were the best products.
This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color.
Authors
S.S. Almeida, N. Narain, R.R. Souza, J.C.C. Santana
Keywords
sensorial analysis, RSM, color, flavor, aroma, optimization
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