QUALITY OF FINE WINES: PHYSICOCHEMICAL AND COLORIMETRIC PARAMETERS IN STORAGE

Autores

  • Luisa Costa de Oliveira Nutritionist, Student Master in Food Science. Faculty of Pharmacy, Universidade Federal da Bahia - UFBA, Salvador - BA, Brazil. E-mail: luisa.deoliveira@yahoo.com.br
  • Sara Oliveira de Souza Pharmacy student. Faculty of Pharmacy, Universidade Federal da Bahia - UFBA, Salvador - BA, Brazil. E-mail: sara_farmacia2007@yahoo.com.br
  • Maria Eugênia de Oliveira Mamede Professor, Dr in Food Science. Faculty of Pharmacy, Universidade Federal da Bahia - UFBA, Salvador - BA, Brazil. E-mail: mmamede@ufba.br. Corresponding

Palavras-chave:

White wine, Red wine, Color, Conservation, Chemical composition.

Resumo

The storage time performs a large role in the changes occurring in wines. Thus, the goal of this work was to analyze both physicochemical and colorimetric parameters of red and white wines produced in Brazil. Eight commercial Brazilian fine wines were analyzed. All samples showed an increase of volatile acidity and decreased phenol content. There was an increase of pH in most samples and in the case of red wines, a decrease of anthocyanins. Browning occurred in red wines with red tint darker and less color saturation. White wines lost brightness, color saturation and green component, but continued classified as "pale yellow". Significant changes, especially in pH, volatile acidity, total phenol, anthocyanins and color difference were observed after four years of storage. It is suggested that some parameters not so frequently used to evaluate the quality of wine, such as phenol compounds, anthocyanins and color difference should also be used in addition to parameters already used as Brazilian standard regulations for the attachment of identity and quality of fine wines.

Biografia do Autor

Luisa Costa de Oliveira, Nutritionist, Student Master in Food Science. Faculty of Pharmacy, Universidade Federal da Bahia - UFBA, Salvador - BA, Brazil. E-mail: luisa.deoliveira@yahoo.com.br

Nutritionist, Student Master in Food Science. Faculty of Pharmacy, Federal University of Bahia, Street Barão de Jeremoabo s/n, CEP 40170-115, Salvador, Bahia, Brazil.

Sara Oliveira de Souza, Pharmacy student. Faculty of Pharmacy, Universidade Federal da Bahia - UFBA, Salvador - BA, Brazil. E-mail: sara_farmacia2007@yahoo.com.br

Pharmacy student. Faculty of Pharmacy, Federal University of Bahia, Street Barão de Jeremoabo s/n, CEP 40170-115, Salvador, Bahia, Brazil.

Maria Eugênia de Oliveira Mamede, Professor, Dr in Food Science. Faculty of Pharmacy, Universidade Federal da Bahia - UFBA, Salvador - BA, Brazil. E-mail: mmamede@ufba.br. Corresponding

Professor Dr in Food Science. Faculty of Pharmacy, Federal University of Bahia, Street Barão de Jeremoabo s/n, CEP 40170-115, Salvador, Bahia, Brazil.

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Publicado

06-05-2016

Como Citar

Oliveira, L. C. de, Souza, S. O. de, & Mamede, M. E. de O. (2016). QUALITY OF FINE WINES: PHYSICOCHEMICAL AND COLORIMETRIC PARAMETERS IN STORAGE. Revista Inova Ciência & Tecnologia / Innovative Science & Technology Journal, 2(1), 49–56. Recuperado de https://periodicos.iftm.edu.br/index.php/inova/article/view/59

Edição

v.2, n.1, jan./abr., 2016: RICT

Seção

Ciências Agrárias - Ciência e Tecnologia de Alimentos

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