Chemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis Sonn) wines

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAlves, J. A.-
Autor(es): dc.creatorLima, L. C. de O.-
Autor(es): dc.creatorNunes, C. A.-
Autor(es): dc.creatorDias, D. R.-
Autor(es): dc.creatorSchwan, R. F.-
Data de aceite: dc.date.accessioned2026-02-09T11:31:05Z-
Data de disponibilização: dc.date.available2026-02-09T11:31:05Z-
Data de envio: dc.date.issued2014-12-03-
Data de envio: dc.date.issued2014-12-03-
Data de envio: dc.date.issued2011-05-04-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/4723-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02188.x/full-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1142010-
Descrição: dc.descriptionFour lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical-chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Technologists-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceJournal of Food Science-
Palavras-chave: dc.subjectAldehydes - Analysis-
Palavras-chave: dc.subjectEsters - Analysis-
Palavras-chave: dc.subjectFemale-
Palavras-chave: dc.subjectFermentation-
Palavras-chave: dc.subjectFruit - Chemistry-
Palavras-chave: dc.subjectHumans-
Palavras-chave: dc.subjectLitchi - Chemistry-
Palavras-chave: dc.subjectMale-
Palavras-chave: dc.subjectPhysicochemical Phenomena-
Palavras-chave: dc.subjectSaccharomyces cerevisiae - Growth - Development-
Palavras-chave: dc.subjectSaccharomyces cerevisiae - Metabolism-
Palavras-chave: dc.subjectTaste-
Palavras-chave: dc.subjectVolatile organic compounds - Analysis-
Palavras-chave: dc.subjectWine - Analysis-
Título: dc.titleChemical, physical-chemical, and sensory characteristics of Lychee (Litchi chinensis Sonn) wines-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.