Use of simulated annealing in standardization and optimization of the acerola wine production

AUTOR(ES)

Almeida, Sheyla dos Santos, Alves, Wonder Alexandre Luz, Araújo, Sidnei Alves de, Santana, José Carlos Curvelo, Narain, Narendra, Souza, Roberto Rodrigues de

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

2014-06

RESUMO

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.

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