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Type: Artigo
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.
Subject: Compostos voláteis
Country: Paises Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/S0167-4501(06)80026-9
Date Issue: 2006
Appears in Collections:FEA - Artigos e Outros Documentos

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