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  • 标题:Use of simulated annealing in standardization and optimization of the acerola wine production
  • 本地全文:下载
  • 作者:Almeida, Sheyla dos Santos ; Alves, Wonder Alexandre Luz ; Araújo, Sidnei Alves de
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2014
  • 卷号:34
  • 期号:2
  • 页码:292-297
  • DOI:10.1590/fst.2014.0037
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    In this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola wines were classified as sweet, with 11°GL of alcohol concentration and with aroma, taste, and color characteristics of the acerola fruit. The simulated annealing experiments showed that the best conditions were found at mass ratio between 1/7.5-1/6 and total soluble solids between 28.6-29.0 °Brix, from which the sensory acceptance scores of 6.9, 6.8, and 8.8 were obtained for color, aroma, and flavor, respectively, with a production cost 43-45% lower than the cost of traditional wines commercialized in Brazil.

  • 其他关键词:simulated annealing;sensory quality;acerola;wine;optimization;production cost
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