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Type: Artigo de periódico
Title: Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts
Author: Mamede, MEO
Cardello, HMAB
Pastore, GM
Abstract: The aim of our study was to verify the acceptability and volatile compound composition of grape musts fermented by yeasts commonly found in the natural grape microffora. A consumer panel determined the acceptability of the grape musts, comparing the aromas with that of a corresponding commercial sparkling wine. The volatile compounds were isolated by the purge and trap system. The highest means for acceptability were obtained by the Pinot Noir and Chardormay musts fermented by Pichia inembranaefaciens and by the Chardormay must fermented by Kloeckera apiculata, with no significant difference amongst them (p < 0.05). Pinot Noir and Chardormay musts fermented by P. membranaefaciens showed similar concentrations of the major fermentation aroma compounds (ethyl acetate, isoamyl acetate, acetaldehyde, ethanol, etc.) suggesting a correlation between the chemical and sensory data. The P. membranaefaciens isolate showed good potential as a producer of aroma similar to that of sparkling wine. (C) 2004 Elsevier Ltd. All rights reserved.
Subject: sparkling wine
aroma production
affective sensory tests
purge and trap
Country: Inglaterra
Editor: Elsevier Sci Ltd
Citation: Food Chemistry. Elsevier Sci Ltd, v. 89, n. 1, n. 63, n. 68, 2005.
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2004.02.012
Date Issue: 2005
Appears in Collections:Unicamp - Artigos e Outros Documentos

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