Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba)
AUTOR(ES)
Silva, Paulo Henrique Alves da, Faria, Fernanda Carolina de, Tonon, Bruno, Mota, Saulo José Dornelas, Pinto, Vitor Tensol
FONTE
Química Nova
DATA DE PUBLICAÇÃO
2008
RESUMO
This work aimed to characterize the chemical composition of samples of alcoholic beverages fermented from jabuticaba produced in five successive crops. Up to 2005 most of the results didn't meet the current legal standards for wines and there was a negative correlation between parameters such as pH and volatile acidity, pH and total acidity, volatile acidity and alcohol content (p<0.01). The implementation of Good Manufacturing Practices and must sulfitation during the 2006 harvest lowered volatile acidity and more than 60% of the samples were in accordance with legislation. Also, a significant improvement in alcohol content was found (p<0.05)
ASSUNTO(S)
jabuticaba wine legislation sulfitation
Documentos Relacionados
- Desenvolvimento, caracterização físico-química e avaliação sensorial de suco de jabuticaba (Myrciaria jaboticaba (Vell) Berg)
- CARACTERIZAÇÃO FÌSICO-QUÍMICA E POTENCIAL FUNCIONAL DA POLPA, SUCO E CASCA DE Myrciaria cauliflora Berg (Jabuticaba Sabará).
- Obtenção e utilização do extrato aquoso de jabuticaba (Myrciaria jabuticaba (Vell) Berg) em leite fermentado: l
- Influência da preparação do licor de jabuticaba (Myrciaria jaboticaba Vell berg) no teor de compostos fenólicos
- Apical cuttings propagation, morphologic and molecular characterization of jabuticaba trees (Myrciaria spp).