Coconut water wine: physicochemical and sensory evaluation
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 cont...
| Main Authors: | , , , , |
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| Format: | Online |
| Language: | Spanish |
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Facultad de Ciencias Exactas, Químicas y Naturales
2018
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| Subjects: | |
| Online Access: | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/742 |
| _version_ | 1824325883873198080 |
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| author | Soares, Lorrayne S. O. Abreu, Virgínia Kelly G. Lemos, Tatiana de O. Silva, D’jany S. Pereira, Ana Lúcia F. |
| author_facet | Soares, Lorrayne S. O. Abreu, Virgínia Kelly G. Lemos, Tatiana de O. Silva, D’jany S. Pereira, Ana Lúcia F. |
| author_sort | Soares, Lorrayne S. O. |
| collection | Revista de Ciencia y Tecnologia RECyT |
| description | 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. |
| format | Online |
| id | ojs-article-742 |
| institution | Facultad de Ciencias Exactas Quimicas y Naturales |
| language | Spanish |
| publishDate | 2018 |
| publisher | Facultad de Ciencias Exactas, Químicas y Naturales |
| record_format | ojs |
| spelling | ojs-article-7422022-05-10T18:02:31Z Coconut water wine: physicochemical and sensory evaluation Vino de Agua de Coco: Evaluación Físico-Química y Sensorial Soares, Lorrayne S. O. Abreu, Virgínia Kelly G. Lemos, Tatiana de O. Silva, D’jany S. Pereira, Ana Lúcia F. Bebida alcohólica Fermentación Aceptación sensorial Saccharomyces cerevisiae Alcoholic beverage Fermentation Sensory acceptance Saccharomyces cerevisiae 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. Se evaluaron las características físico-químicas y sensoriales de vino de agua de coco. La fermentación se realizó con Saccharomyces cerevisiae a 25 °C durante 30 días. Se hicieron las determinaciones de acidez titulable, acidez volátil y fija, pH, azúcares reductores, sacarosa, densidad, contenido de alcohol, rendimiento y análisis sensorial. Durante la fermentación, la acidez aumentó de 33,56 a 63,53 mEq/L y el pH disminuyó de 4,80 a 3,61. El vino de agua de coco tuvo 5,25 mEq/L de acidez volatil y 58,27 mEq/L de acidez fija. La concentración de azúcares reductores fue de 63,0 g/L y el contenido de sacarosa fue 129,83 g/L. El contenido de alcohol fue 11.30 °GL. La densidad se redujo de 1,6870 a 1,0197. El vino producido está conformidad con las normas establecidas por la legislación brasileña y su rendimiento fue del 77,75%. El producto tuvo buena aceptación sensorial, siendo un producto con potencial de comercialización. Facultad de Ciencias Exactas, Químicas y Naturales 2018-12-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/742 Argentine Journal of Science and Technology; Vol. 26 No. Supl. 1 (2016); 19-25 Revista de Ciencia y Tecnología; Vol. 26 Núm. Supl. 1 (2016); 19-25 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/742/699 Derechos de autor 2022 Lorrayne S. O. Soares, Virgínia Kelly G. Abreu, Tatiana de O. Lemos, D’jany S. Silva, Ana Lúcia F. Pereira https://creativecommons.org/licenses/by-nc/2.5/ar/ |
| spellingShingle | Bebida alcohólica Fermentación Aceptación sensorial Saccharomyces cerevisiae Alcoholic beverage Fermentation Sensory acceptance Saccharomyces cerevisiae Soares, Lorrayne S. O. Abreu, Virgínia Kelly G. Lemos, Tatiana de O. Silva, D’jany S. Pereira, Ana Lúcia F. Coconut water wine: physicochemical and sensory evaluation |
| title | Coconut water wine: physicochemical and sensory evaluation |
| title_alt | Vino de Agua de Coco: Evaluación Físico-Química y Sensorial |
| title_full | Coconut water wine: physicochemical and sensory evaluation |
| title_fullStr | Coconut water wine: physicochemical and sensory evaluation |
| title_full_unstemmed | Coconut water wine: physicochemical and sensory evaluation |
| title_short | Coconut water wine: physicochemical and sensory evaluation |
| title_sort | coconut water wine physicochemical and sensory evaluation |
| topic | Bebida alcohólica Fermentación Aceptación sensorial Saccharomyces cerevisiae Alcoholic beverage Fermentation Sensory acceptance Saccharomyces cerevisiae |
| topic_facet | Bebida alcohólica Fermentación Aceptación sensorial Saccharomyces cerevisiae Alcoholic beverage Fermentation Sensory acceptance Saccharomyces cerevisiae |
| url | https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/742 |
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