DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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1 INTRODUCTION
In the past a few years, many authors have been largely used different fruits for the
production of wine. Its volatile composition has been used as a source for the study of the most
variety extraction techniques, pathways involved into volatile formation and aroma potential.
(SOUFLEROS et al., 2001; GARRUTI et al., 2006; DUARTE et al., 2009; PINO & QUERIS,
2010; PINO & QUERIS, 2011a; DUARTE et al., 2010a; DUARTE et al., 2010b; PINO &
QUERIS, 2011b; BERNARDI et al., 2013). The development of fruit wines emerges as one
possible use for the abundance of native and tropical fruits existent in many parts of the world,
such as, Brazil. Fermented beverages fruit products are a promising trend due acceptance in
consumer research and contribution to the reduction of post-harvest losses of perishable fruits
(DUARTE et al., 2010a).
Further that, fruits are known to possess a complex volatile composition (FERRÃO, 2012;
BICAS et al., 2011), which may give origin to beverages with different aromas than those that
already exist on the market. As well known, the wine aroma is formed by hundreds of volatile
compounds including higher alcohols, aldehydes, ketones, esters, acids, monoterpenes and C13-
norisoprenoids (SANCHEZ-PALOMO et al., 2007). The origin of these compounds in wine may
differ and can vary in accordance with many factors like, the composition of the raw material, the
fermentative process applied and also from different chemical reactions that occur in wine during
fermentation (PEREZ-PIETRO et al., 2003; MOLINA, SWIEGERS & VARELA, 2007). The
compounds that define wine aroma are related to acceptance or rejection of wines by the consumers,
that’s why the fermentation parameters that may influence the aroma have been extensively
researched by many authors (CABAROGLU et al., 1997; DARIAS-MARTÍN et al., 2003; SELLI
et al., 2006; SANCHEZ-PALOMO et al., 2007; RADEKA et al., 2007). However, for fruit wines
most the existing studies are focused in yeast selection and different fruit cultivars as quality
parameters to the wine aroma. Le et al., (2012) analyzed the behavior and fermentation
performance of mixed yeasts in mango juices of three varieties and Duarte et al., (2010) reported
the yeast selection for raspberry wine and Dias et al., (2007) for cocoa wine. Although the yeast
strain is one of the most important parameters of fermentation, the time that wine will remain in
contact with the skins or the pulp and furthermore, the temperature that will be employed for
fermentation also interfere significantly in the aroma of the final beverage. Jelly palm fruit has been