Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||The Influence Of Fermentation Temperature And Sulfur Dioxide On The Volatile Composition And Flavour Profile Of Cashew Wine|
de Abreu F.A.P.
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.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.