Banca de DEFESA: WEENA REBECA PINHEIRO DAMASCENO

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : WEENA REBECA PINHEIRO DAMASCENO
DATE: 12/06/2023
TIME: 15:00
LOCAL: Faculdade de Farmácia
TITLE:

 

 

COMMERCIAL WHITE WINES IMPORTED IN BRAZIL: PHYSICAL-CHEMICAL, SENSORY AND COLOR CHARACTERISTICS

 

 

 

KEY WORDS:

 

PAGES: 71
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

 

Wine is a drink of great cultural, social, and economic importance, given its historical legacy and its global demand. Red wine is traditionally the most consumed type, however, in Brazil, they have been losing market space to white wines. White wines have typical flavors and aromas, differing in taste from red wines. In addition, the color of white wines is another sensory characteristic that influences the decision to choose the product, however, this is a relationship that is not yet firmly established. Wine is a beverage with complex characteristics that are sensitive to edaphoclimatic conditions, grape varieties, and winemaking techniques, therefore, to ensure the quality and standardization of the product that is imported from several countries, in addition to the general characteristics, the beverage was regulated nationally, being fixed quality parameters. This study sought to better understand the color vs. acceptance vs. physicochemical composition of white wines, through the ACP chemometric tool, crossing data obtained in the CIELab system with the sensorial response of the group of untrained tasters and the physicochemical composition. In addition, the characterization was also used to investigate the compliance of producers with the import standards established by MAPA. 35 samples of imported white wines marketed nationally were evaluated, of which 9 showed non-compliance concerning sugar content (A2, A4, A6, A17, A20, A29, and A30 > 4.0g/L), with correction in the labeling, changing the rating from dry to semi-dry; another non-compliance found was about the content of dry extract (A15 and A23 < 16g/L) and sodium chloride (A9 > 0.9g/L), in this case, by extrapolating the established maximum and minimum limits, these samples must not be marketed. Colorimetric analysis showed L* values (98.89 to 102.07); a* (-0.51 to -3.51); b* (2.45 to 16.85); C* (2.50 to 16.95) and h* (96.12 - 101.94), showing characteristics of young white wines. Sensorially, the color of the samples was well accepted, except for wines A1, A21, and A34, which presented a yellow-brown color, characteristic of oxidized wine, and, according to the tasters' response, the chroma C* was a determining factor for rejection. The total phenolic content was observed to be similar to data in the literature, varying between 181.20 mg/L and 446.94 mg/L, with the relationship with sensory and color attributes not being well clarified.

COMMITTEE MEMBERS:
Interna - 1475020 - MARIA EUGENIA DE OLIVEIRA MAMEDE
Interno - 1030414 - BRUNO NICOLAU PAULINO
Externo à Instituição - LEONARDO FONSECA MACIEL - UFBA