Elaboração de vinhos compostos com extratos aromáticos

Abstract

Considering the few studies that address the wines compounds, producing incipient in Brazil, and the prospects that the wine compound can bring not only to the local region, it was necessary to research and development of new formulations of wine compound . It was emphasized also the importance for adding value to the supply chain of grape, also favoring increased family income by use of the vintner cv. (plant) 'White Niagara'. The study aimed to broaden the technological context about wine compound, as well as the development of four new types of wines, added alcoholic extracts obtained from different vegetables and wood amburana. We carried out tests of acceptability of the four types of wine developed and physicochemical analyzes for wines that had higher acceptability, comparing it to the standards of identity and quality for Wine Compound established by law. The results were satisfactory and that two of the samples were accepted well by the judges and did not differ significantly from each other, composed wine with pineapple and cocoa wine compound were indicated as the most preferred sample among the judges with 46% and 34% preference respectively. The physicochemical parameters evaluated showed significant similarity between samples. All parameters presented in accordance with Brazilian legislation limits for wine compounds and therefore, could be included as a new product and a new option to the market.