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Samples of must derived from six different varieties of grapes taken during the fermentation process, as well as the respective wine samples directly after the end of the malolactic fermentation, were analyzed by direct infusion negative ion mode electrospray ionization mass spectrometry (ESI-MS). Diagnostic ions for must were different from those of wine samples, although small variations for each of the grape varieties were also detected. The addition of unfermented must or sugar to wine could also be clearly detected. The spectra were acquired in a few minutes per sample, indicating that ESI-MS can be used for high-throughput analysis of samples and should prove useful for quality control during and after the fermentation process.

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ResumoA proposta deste estudo foi desenvolver e avaliar as características nutricionais, físicas e sensoriais de um biscoito, elaborado com substituição parcial da farinha de trigo por farinha de quinoa, além de analisar as características nutricionais das farinhas de trigo e quinoa. Foram elaboradas formulações de biscoito padrão (100% de farinha de trigo) e com substituição de farinha de trigo nas concentrações de 10%, 20% e 30% de farinha de quinoa. Os biscoitos foram avaliados quanto aos parâmetros químicos, físicos e de textura, além de atributos sensoriais. As farinhas foram avaliadas quanto à composição centesimal. Os atributos de diâmetro, espessura, fator de expansão, volume específi co, rendimento e dureza mostraram-se bastante similares entre o biscoito padrão e as formulações com farinha de quinoa, o que indicou que a farinha de quinoa é bem incorporada à massa dos biscoitos. Conforme se aumentou a concentração, de 10 até 30% de farinha de quinoa, os biscoitos apresentaram maior maciez. Note-se que a nota no teste de aceitabilidade para todos os atributos variou entre seis e sete, não diferindo entre as formulações, indicando que a adição de até 30% de farinha de quinoa não altera as características sensoriais do biscoito. Assim, a substituição parcial de farinha de trigo por farinha de quinoa incrementou o valor nutricional dos biscoitos. A composição centesimal da farinha mostrou que a quinoa apresenta maiores teores de proteína, lipídios, fi bras e cinzas, em comparação ao trigo. Palavras-chave: Biscoitos; Farinha de quinoa; Valor nutricional; Atributos sensoriais. SummaryThe purpose of this study was to develop and evaluate the nutritional, physical and sensory characteristics of a cookie made with partial replacement of the wheat fl our by quinoa fl our, and to analyze the nutritional characteristics of the wheat and quinoa fl ours. Formulations were drawn up of a biscuit with 100% of wheat fl our and with replacement of the wheat fl our by quinoa fl our at concentrations of 10%, 20% and 30%. The cookies were evaluated with respect to their chemical, physical and texture parameters and sensory attributes, and the fl ours for their proximate composition. The attributes of diameter, thickness, spreading factor, specifi c volume, hardness and yield were quite similar between the standard cookie and the formulations with quinoa fl our, indicating that the quinoa fl our was well incorporated into the biscuit dough. As the concentration increased from 10 to 30% of quinoa fl our, the hardness of the cookies decreased, and the score in the acceptability test for all the attributes ranged between six and seven. There was no difference between the formulations showing that the addition of up to 30% quinoa fl our did not change the sensory characteristics of the cookies. Thus, the partial replacement of wheat fl our by quinoa fl our increased the nutritional value of the cookies. The chemical composition of the fl ours showed that the quinoa fl our presented higher protein, fat, fi bre and ash contents tha...

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