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

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorCastilhos, Maurício Bonatto Machado de
dc.creatorCattelan, Marília Gonçalves
dc.creatorConti-Silva, Ana Carolina
dc.creatorBianchi, Vanildo Luiz Del
dc.date2014-05-27T11:30:53Z
dc.date2016-10-25T18:55:07Z
dc.date2014-05-27T11:30:53Z
dc.date2016-10-25T18:55:07Z
dc.date2013-12-01
dc.date.accessioned2017-04-06T02:42:24Z
dc.date.available2017-04-06T02:42:24Z
dc.identifierLWT - Food Science and Technology, v. 54, n. 2, p. 360-366, 2013.
dc.identifier0023-6438
dc.identifierhttp://hdl.handle.net/11449/76915
dc.identifierhttp://acervodigital.unesp.br/handle/11449/76915
dc.identifier10.1016/j.lwt.2013.06.020
dc.identifierWOS:000323594100008
dc.identifier2-s2.0-84881545939.pdf
dc.identifier2-s2.0-84881545939
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.06.020
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/897596
dc.descriptionThe 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.
dc.languageeng
dc.relationLWT: Food Science and Technology
dc.rightsinfo:eu-repo/semantics/openAccess
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 wines
dc.typeOtro


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