Resumo

SOARES, Lorrayne S. O et al. Coconut water wine: physicochemical and sensory evaluation. Rev. cienc. tecnol. [online]. 2016, n.26, suppl.1, pp.19-25. ISSN 1851-7587.

The physicochemical and sensory characteristics of a wine produced with coconut water were evaluated. The fermentation was conducted with Saccharomyces cerevisiae at 25 °C for 30 days. Titratable acidity, volatile and fixed acidity, pH, reducing sugars, sucrose content, density, alcohol content, yield and sensory analysis were determined. During the fermentation, titratable acidity increased from 33.56 to 63.53 meq/L and the pH decreased from 4.80 to 3.61. The coconut water wine had 5.25 meq/L of volatile acidity and 58.27 meq/L of fixed acidity. The reducing sugars were of 63.0 g/L and the sucrose content was 129.83 g/L. The alcohol content was 11.30°GL. The density reduced from 1.6870 (must) to 1.0197. The wine meets standards established by Brazilian law and yield was 77.75%. The product was well-accepted, being a potential product for commercialization.

Palavras-chave : Alcoholic beverage; Fermentation; Sensory acceptance; Saccharomyces cerevisiae.

        · resumo em Espanhol     · texto em Inglês     · Inglês ( pdf )