Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103439
Type: Artigo de periódico
Title: The Influence Of Fermentation Temperature And Sulfur Dioxide On The Volatile Composition And Flavour Profile Of Cashew Wine
Author: Garruti D.S.
de Abreu F.A.P.
Franco M.R.B.
da Silva M.A.A.P.
Abstract: Fresh cashew juice was inoculated with Saccharomyces bayannus and fermented at 18 and 30°C. Sulfur dioxide was added at 0, 50, 100 and 200 mg/kg. The headspace volatiles were identified by gas chromatography-mass spectrometry and sniffed using the Osme technique. The flavour profiles were generated by Quantitative Descriptive Analysis. Impact volatiles included ethyl esters associated with fruit flavour. A refrigerated fermentation provided better wines, increasing the levels of compounds with cashew, fruity and sweet notes and decreasing undesirable compounds perceived as 'fermented', 'plastic' and or 'smelly'. A low level of sulfitation was required to obtain a fruity cashew wine whereas too much sulfite favoured the production of isobutanol and hexanoic acid, which could impair the sensory quality of the product. © 2006 Elsevier B.V. All rights reserved.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/S0167-4501(06)80026-9
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-77957032482&partnerID=40&md5=c5ad46f4bcc2785fa2f77155de9a676a
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-77957032482.pdf190.32 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.