Caracterização físico-química e sensorial comparativa de vinho tinto e fermentado de amora

Abstract

Over the centuries, viticulture and winemaking have expanded throughout the world, as well as the raw materials were being added to the resulting fermented fruit. One is the blackberry much appreciated raw or used to make jams, juices, candy, ice cream, wine, liqueurs. This study aimed to conduct a comparative physicochemical and sensory between a national red wine and fermented blackberry produced in the region of Ponta Grossa. A relatively unknown compared to red wine. The experiments were developed in the laboratories of the Federal Technological University of Paraná, Ponta Grossa campus. The physical and chemical analysis were performed in triplicate: actual alcohol content, total acidity, density, total solids and pH, according to the methodology of the Instituto Adolfo Lutz. Analyses of total sugars followed the methodology Somogyi Nelson. Sensory analysis used to test affective preference for paired comparison, following the methodology presented by Instituto Adolfo Lutz. So far the fermented in general, have set a standard of identity and quality. Thus it was compared to the standard set for wine, where the chosen product fits the pattern of fine table wine. As a result of the analysis, the fermented blackberry was different red wine, not being within the standards set by legislation. The alcohol content of fermented blackberry leaves closer to the standards for fortified wines. The parameter of dry extract of fermented cranberry showed the greatest difference in comparison with the wine, almost three times higher. The density of the drinks were similar. Sensory, the samples were different, being fermented clearer and sweeter than wine, but pleasing to the judges who prefer sweeter drinks and / or high alcohol content.