Caracterização físico-química de espumantes Brasileiros

Abstract

(Manuscrito recebido em 24.08.2015. Aceite para publicação em 23.10.2015) RESUMO O objetivo do trabalho foi estabelecer as principais características físico-químicas de alguns espumantes brasileiros. Para isso, foram coletadas 19 amostras representativas dos espumantes brasileiros, diretamente do ponto de venda. Em seguida, foram feitas análises multiparâmetros com o uso do método de espectroscopia de infravermelho por transformada de Fourier, a partir dos resultados foram calculados os teores médios, intervalo de confiança e coeficiente de variância. Em paralelo, realizou-se uma avaliação sensorial dos espumantes, por 12 julgadores treinados, com o objetivo de caracterizar os aromas e demais atributos sensoriais. Observou-se na caracterização físico-química que os vinhos apresentam teores equilibrados de acidez e teor alcóolico, que atendem a legislação vigente. Foi também, estabelecido um valor médio de 0,25 g.L -1 de ácido glucônico, o que demonstra a sanidade das uvas usadas na elaboração. O aroma dos espumantes foi caracterizado como: aromas frutados -cítricos, polpa branca e frutas de caroço; aromas doces -calda e mel; florais -flores brancas e rosas; além de pão torrado, brioche, frutas secas, leveduras e toques de ervas. Essa complexidade de aroma pode ser explicada pelas diferentes tipologias de produtos e amostras. SUMMARYThe objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale. Thereafter, laboratory tests were made with the use of Fourier transform infrared spectroscopy method, from the results of mean values and other indices were calculated. In parallel, a sensory evaluation of sparkling wines was taken by 12 trained panelists, with the objective of characterizing the aroma and other sensory attributes. In the physicochemical characterization, it was observed that the wines have balanced levels of acidity and alcohol content that meet the current legislation. An average value of 0.25 gL -1 of gluconic acid, which demonstrated the sanity of the grapes used in the preparation, was also established. The flavor of these sparkling wines was characterized as: fruity aromas -citrus, white pulp and stone fruit; sweet aromas -syrup and honey; floral -white flowers and roses; besides toasted bread, brioche, dried fruits, yeast and herbal touches. This aromatic complexity may be explained by the different types of products and samples.Palavras-chave: espumantes, caracterização físico-química.

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

“…As expected, after 60 days both ethanol and sugar concentrations remained constant. Ethanol final concentration was higher than the average reported in Brazilian sparkling wines [13,14].…”

“…The total acidity of base wine (100.2 meq L −1 ) was higher than that Spanish cava base wines [3], but is typical of Brazilian sparkling wines [13,14], reflecting the peculiar edaphoclimatic characteristics of Brazilian highlands. As can be observed in Fig.…”

Aromatic characterization of brazilian sparkling wines using olfactometry and a sensory panel

“…The most commonly used varieties are Chardonnay, Pinot Noir and Riesling Italico. The resulting wines primarily fall under the Brut classification, with mean sugar contents of 8 g.L −1 [2]. The Campanha Gaúcha region, which is located next to Uruguay, has gained prominence in recent years for the production of sparkling wines, and it primarily uses the traditional method.…”

Exploratory Analysis of Sparkling Wines Based in the Combined Data of Stable Isotope Analysis with Physicochemical Variables and Volatile Profile

“…28, No. 8,2017 1-propanol, 1-butanol, methanol, 2-butanol, 2-methyl-1-butanol and 3-methyl-1-butanol, all data were express in mg L -1 . The gas chromatography (GC) analyses were performed in an MDGC-MS Shimadzu (GC2010Plus/FID coupled to a GC2010Plus/MS QP2010 Ultra) equipped with an Auto Injector AOC500.…”

“…29 For the traditional sparkling wine, the following results were obtained for brut sparkling wine (i) total dry extract, 26. . These parameters could be influenced by chaptalization, which is a common practice in order to 8,2017 increase the final alcohol content by addition of cane or beet sugar.…”