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Characterization of different fruit wines made from cacao, cupuassu, gabiroba, jaboticaba and umbu
- Duarte, Whasley F., Dias, Disney R., Oliveira, José M., Teixeira, José A., Silva, João B. de Almeida, Schwan, Rosane F.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.10 pp. 1564-1572
- acetates, acids, carbonyl compounds, fermentation, fruit pulp, fruit wines, fruits, gas chromatography, ionization, markets, mass spectrometry, new products, oxides, phenols, principal component analysis, sugars, sulfur, surpluses, tropical and subtropical fruits, yeasts
- The main aim of this work was to produce fruit wines from pulp of gabiroba, cacao, umbu, cupuassu and jaboticaba and characterize them using gas chromatography–mass spectrometry for determination of minor compounds and gas chromatography-flame ionization detection for major compounds. Ninety-nine compounds (C6 compounds, alcohols, monoterpenic alcohols, monoterpenic oxides, ethyl esters, acetates, volatile phenols, acids, carbonyl compounds, sulfur compounds and sugars) were identified in fruit wines. The typical composition for each fruit wine was evidenced by principal component analysis and Tukey test. The yeast UFLA CA 1162 was efficient in the fermentation of the fruit pulp used in this work. The identification and quantification of the compounds allowed a good characterization of the fruit wines. With our results, we conclude that the use of tropical fruits in the production of fruit wines is a viable alternative that allows the use of harvest surpluses and other underused fruits, resulting in the introduction of new products into the market.