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52 EFFECT OF TEMPERATURE AND MACERATION TIME ON VOLATILE COMPOSITION AND SENSORY ACCEPTATION OF JELLY PALM WINE Gabrieli Bernardi a ; Raquel G. Vendruscolo; Tassiane S. Ferrão; Roger Wagner* Departamento de Tecnologia e Ciência dos Alimentos – Universidade Federal de Santa Maria (<strong>UFSM</strong>) - Av. Roraima, nº 1000 – Cidade Universitária, Cep 97105-900, Santa Maria, RS, Brazil. e-mail: rogerwag@gmail.com
53 ABSTRACT In this work, five fermentations were conducted to analyze the influence of the temperature of fermentation and maceration time in the sensorial acceptability and volatile composition of jelly palm wine. Fermentations were conducted at 10 and 20 °C and with different days of contact with the fibrous pulp of jelly palm fruit (2 and 7 days). The dilution of the must (40%) was also evaluated at 10 °C. Fermentation conducted at 10 °C were longer (20 days) than those fermented at 20 °C (7 days). The effects of the treatments were evaluated analyzing total acidity, volatile acidity, pH and reducing sugars in the jelly palm wines. The mean value for total acidity was higher in fermentation at 20 °C than at 10 °C, 1.13 and 0.91 g%, respectively. Volatile acidity also resulted in higher values for the wines fermented at higher temperature (0.59 g%). Residual sugar content was high in the fermentations at 10 °C. The volatile composition of the wines was also assessed in order to evaluate the effect of the treatments in the concentrations of the compounds with odour impact in the wine. The volatile compounds analyses were conducted by static headspace (major) and HS- SPME extraction (minor) by gas chromatography analysis. Volatile compounds showed different concentration among the treatments, fermentations at 20 °C and with prolonged maceration time had the higher concentration for all classes of volatile compounds. Main volatile compounds were identified as, ethyl hexanoate, 3-methyl-1-butanol, phenylethyl alcohol and octanoic acid. Sensory analysis was conducted in order to obtain the acceptability of the jelly palm wines according to the treatments applied. The results showed that wines with the high concentration of volatile compounds had lower acceptability. This information was attributed to the high concentration of some acids that were previously described as negative odors compounds to the wine such as, hexanoic acid, isobutyric acid and butyric acid. Keywords: Fermentation temperature, aroma compounds, off flavor, Jelly palm
Page 1 and 2: UNIVERSIDADE FEDERAL DE SANTA MARIA
Page 3 and 4: Universidade Federal de Santa Maria
Page 5 and 6: AGRADECIMENTOS Aos meus pais, Raul
Page 7 and 8: ABSTRACT Master Dissertation Gradua
Page 9 and 10: LISTA DE ILUSTRAÇÕES FIGURA 1 - D
Page 11 and 12: SUMÁRIO 1 INTRODUÇÃO ...........
Page 13 and 14: 13 brasileira, o fermentado de frut
Page 15 and 16: 15 A utilização de frutas para pr
Page 17 and 18: 17 A extração líquido-liquido, t
Page 19 and 20: 19 2.5.1 Headspace Estático Na té
Page 21 and 22: 21 Numa extração por SPME as mol
Page 23 and 24: 23 composto de interesse. Se a sele
Page 25 and 26: 25 2.8 Análise sensorial A anális
Page 27 and 28: 27 3 ARTIGOS CIENTÍFICOS 3.1 Manus
Page 29 and 30: 29 Analysis of volatile compounds o
Page 31 and 32: 31 parallel to conventional detecto
Page 33 and 34: 33 The limits of detections (LOD) w
Page 35 and 36: 35 line until the sniffing port. Th
Page 37 and 38: 37 sum of areas and sum of peaks we
Page 39 and 40: 39 to the hydrolysis of the main es
Page 41 and 42: 41 burnt sugar and coffee. Garruti
Page 43 and 44: 43 20. WARDENCKI, W.; PLUTOWSKA, B.
Page 45 and 46: 45 44. ENGEL, K. H.; HEIDLAR, J.; &
Page 47 and 48: 47 Table 3. Parameters analyzed in
Page 49 and 50: 49 43 1651 - γ-butyrolactone 0.061
Page 51: 51 3.2 Manuscrito 2 - Effect of tem
Page 55 and 56: 55 used for the production of wine
Page 57 and 58: 57 The extraction of minor volatile
Page 59 and 60: 59 Total acidity average value (1.1
Page 61 and 62: 61 activated by acyl-S-CoA (RAAP &
Page 63 and 64: 63 Seventeen alcohols were identifi
Page 65 and 66: 65 isobutyric acid, butyric acid an
Page 67: 67 PINO, J.A.; QUERIS, O. Character
Page 70 and 71: 70 Compounds/Treatments Esters a LR
Page 72 and 73: 72 a) b) Figure 1. a) Score plot of
Page 74 and 75: % of consumers % of consumers 74 30
Page 76 and 77: 76 em comparação a outro vinhos d
Page 78 and 79: 78 na fração volátil da bebida c
Page 80 and 81: 80 CALDAS, S.S. et al. Principais t
Page 82 and 83: 82 PASTORE, G. M. ; & MAMEDE, M. E.
Page 84 and 85: 84 SANCHEZ-PALOMO et al. Aroma char

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