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Ciência e Técnica Vitivinícola

versão impressa ISSN 0254-0223

Resumo

FERREIRA, Alexandre M.; SOUSA, Isabel; RICARDO-DA-SILVA, Jorge M.  e  LAUREANO, Olga. Grape liquors. Optimisation of their formulation phisical-chemical and sensory characterisation . Ciência Téc. Vitiv. [online]. 2001, vol.16, n.2, pp.65-79. ISSN 0254-0223.

The search for alternative uses of grapes, other than wine production, has the main purpose of finding solutions for grape surplus, or grapes of low enological value utilisation. In this work, the optimisation of grape liquor formulation was studied for red and white grapes, using a central composite rotatable design with 3 variables in 5 levels. The variables were: proportion of grapes (w/v), ranging from 50 to 100% grape solids, in the maceration liquid phase; maceration time from 2 to 6 weeks and % of alcohol (v/v) on the liquid phase from 20 to 70%. The obtained liquors were physico-chemically and sensory evaluated. The sensory evaluation was descriptive and eight attributes were considered and the responses used to optimise the formulations. For the white grapes it was estimated that 100% (w/v) of grape solids macerated on a hydro alcoholic solution of 70% alcohol during 6 weeks was the best formulation. In the case of the red grapes, the optimum liquor was obtained for 100% grape solids macerated on a 30-40% hydro alcoholic solution during 4 weeks. The panel test appreciated best the liquors with final ºBrix up to 37-40 with 30% alcohol. The best way of processing the grape for this liquor production was also investigated. The grapes were crushed or kept intact only the grape peels, were also tested. From sensory appreciations it was concluded that liquors should be produced with previously crushed grapes. It was also concluded that vinic alcohol is the best for these products. Finally the optimised formulas were tested with two red and two white grape varieties and the variety Moscatel Nazareno (Muscat de Hambourg x Castelão Francês) was outstanding for quality.

Palavras-chave : grape liquor; alternative uses of grapes; maceration; experimental design.

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