Avaliação da composição química de fermentados alcoólicos de jabuticaba (myrciaria jabuticaba) Evaluation of the chemical compostion of wine produced from jabuticaba (Myrciaria jabuticaba)

• Main Authors: Paulo Henrique Alves da Silva, Fernanda Carolina de Faria, Bruno Tonon, Saulo José Dornelas Mota, Vitor Tensol Pinto
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Química 2008-01-01
• Series: Química Nova
• Subjects: jabuticaba; wine legislation; sulfitation
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000300025

<abstract language="eng">This work aimed to characterize the chemical composition of samples of alcoholic beverages fermented from jabuticaba produced in five successive crops. Up to 2005 most of the results didn't meet the current legal standards for wines and there was a negative correlation between parameters such as pH and volatile acidity, pH and total acidity, volatile acidity and alcohol content (p<0.01). The implementation of Good Manufacturing Practices and must sulfitation during the 2006 harvest lowered volatile acidity and more than 60% of the samples were in accordance with legislation. Also, a significant improvement in alcohol content was found (p<0.05)