You are in the accessibility menu

Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/76915
Full metadata record
DC FieldValueLanguage
dc.contributor.authorCastilhos, Maurício Bonatto Machado de-
dc.contributor.authorCattelan, Marília Gonçalves-
dc.contributor.authorConti-Silva, Ana Carolina-
dc.contributor.authorBianchi, Vanildo Luiz Del-
dc.date.accessioned2014-05-27T11:30:53Z-
dc.date.accessioned2016-10-25T18:55:07Z-
dc.date.available2014-05-27T11:30:53Z-
dc.date.available2016-10-25T18:55:07Z-
dc.date.issued2013-12-01-
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.06.020-
dc.identifier.citationLWT - Food Science and Technology, v. 54, n. 2, p. 360-366, 2013.-
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/11449/76915-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/76915-
dc.description.abstractThe objective of this study was to evaluate the association between the physicochemical properties and sensory acceptance of Brazilian red wines by applying chemometric techniques. Therefore, three winemaking processes were carried out: a traditional winemaking process and two novel winemaking processes, pre-drying and static pomace. Significant differences could be identified amongst the physicochemical properties of the wines (P<0.001). The sensory results showed greater acceptance of the wines made after pre-drying of the grapes or from the static pomace, as compared to commercial brands. Cluster analysis and Multidimensional Scaling were successfully applied and their results demonstrated the influence of the total phenolic content and color indexes on acceptance of the appearance of the wines. The odor was associated with the alcohol content, acidity, dry extract, total and reducing sugars and the body of the wines. The flavor was associated with several physicochemical properties which influenced the overall acceptance of the samples. © 2013 Elsevier Ltd.en
dc.format.extent360-366-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectPhysicochemical properties-
dc.subjectPre-drying-
dc.subjectRed wine-
dc.subjectSensory acceptance-
dc.subjectStatic pomace-
dc.subjectPhysicochemical property-
dc.subjectCluster analysis-
dc.subjectDrying-
dc.subjectVitaceae-
dc.subjectVitis vinifera-
dc.titleInfluence of two different vinification procedures on the physicochemical and sensory properties of Brazilian non-Vitis vinifera red winesen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationEngineering and Food Science São Paulo State University, São José do Rio Preto, SP, 15054-000-
dc.description.affiliationEngineering and Food Technology Department São Paulo State University, São José do Rio Preto, SP, 15054-000-
dc.description.affiliationUnespEngineering and Food Science São Paulo State University, São José do Rio Preto, SP, 15054-000-
dc.description.affiliationUnespEngineering and Food Technology Department São Paulo State University, São José do Rio Preto, SP, 15054-000-
dc.identifier.doi10.1016/j.lwt.2013.06.020-
dc.identifier.wosWOS:000323594100008-
dc.rights.accessRightsAcesso aberto-
dc.identifier.file2-s2.0-84881545939.pdf-
dc.relation.ispartofLWT: Food Science and Technology-
dc.identifier.scopus2-s2.0-84881545939-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

There are no files associated with this item.
Show simple item record Show full item record   View Statistics
 

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