DESENVOLVIMENTO E CARACTERIZAÇÃO FÍSICO ... - UFSM

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Total acidity average value (1.1 g/l) was higher than for the treatments fermented at 20 ºC
and higher that those found in other wine fruits like, like guava wine (0.13 g/l), mango wine (5.4
g/l) and pineapple wine (4.12 g/l) (PINO & QUERIS, 2011a; PINO & QUERIS, 2011b, PINO &
QUERIS, 2010). Results found for maceration time at 20 ºC in a traditional fermentation (grapes)
also reported an increase in total acidity comparing control wine with skin contact wine (RADEKA
et al., 2007). Reducing sugar was higher in fermentations at 10 ºC than at 20 ºC; temperature has
an important effect on yeast growth and consequently on the fermentation process with lower
temperatures may slow the rate of sugars consumption by the yeast to produce ethanol (REDY &
REDY, 2011). According to Molina et al., (2007) temperature of fermentation affects fermentative
parameters as the fermentation rate and final wine composition.
3.2 Influence of treatments on volatile composition of jelly palm wine
A total of 60 volatile compounds were identified in the headspace of jelly palm wine; among
them (27) esters, (15) alcohols, (11) acids, (2) lactones and terpenes, aldehydes and ketones (1). In
a general way, the concentration of the volatile products found in the wines fermented under
maceration time of 7 days and fermentation temperature of 20 ºC (M7T20) was higher; differing
statistically from the values found for the treatment (M2T10) (Table 2). The volatile compounds
that reached the highest concentrations at 20 ºC and the lower at 10 ºC are mainly alcohols,
propanol (9208.43 µg/l to 6790.30 µg/l) , isobutyl alcohol (12050.03 to 9033.63 µg/l), butyl
alcohols (600.85 to 4021.10 µg/l), isoamyl alcohol (28564.02 to 2349.71 µg/l), (phenylethyl
alcohol 91.05 to 31.77 µg/l) and (hexanol 36.28 to 8.39 µg/l), esters, ethyl hexanoate (15420.02 to
6790.30 µg/l), 3-Buten-1-ol-3-methyl-1-acetate (332.45 to 86.77µg/l), ethyl acetate (141.03 to
37.10 µg/l), methyl hexanoate (142.10 to 31.36 µg/l) and prenyl acetate (80.55 to 67.30 µg/l) and
acids, hexanoic acid (10701.03 to 9532.07 µg/l), octanoic acid (117.34 to 36.72 µg/l), acetic acid
(15.36 to 11.20 µg/l) and isobutyric acid (15.63 to 4.22 µg/l) . To obtain more simplified view of
the relationship among the volatile compounds and the treatments a principal component analysis
were conducted. Applying PCA to the normalized relative amounts of the 60 analytical variables
(volatile compounds) and 30 objects (treatments), two factors were extracted explaining 75.9% of
the total variance of initial data set.