Académique Documents
Professionnel Documents
Culture Documents
RECyT
Año 18 / Suplemento Nº 1 / 2016 / 19–25
Vino de Agua de Coco: Evaluación Físico-Química y Sensorial
Coconut water wine: physicochemical and sensory evaluation
1 - Curso de Ingeniería de Alimentos, Universidad Federal de Maranhão, Centro de Ciencias Sociales, Salud y Tecnología, Rua
Urbano Santos s / n, 65900-410 Imperatriz. Brasil * E-mail: anafernandesp@yahoo.com.br
Resumen
Se evaluaron las características físico-químicas y sensoriales de vino de agua de coco. La fermentación se realizó
con Saccharomyces cerevisiae a 25 °C durante 30 días. Se hicieron las determinaciones de acidez titulable, acidez
volátil y fija, pH, azúcares reductores, sacarosa, densidad, contenido de alcohol, rendimiento y análisis sensorial.
Durante la fermentación, la acidez aumentó de 33,56 a 63,53 mEq/L y el pH disminuyó de 4,80 a 3,61. El vino de
agua de coco tuvo 5,25 mEq/L de acidez volatil y 58,27 mEq/L de acidez fija. La concentración de azúcares
reductores fue de 63,0 g/L y el contenido de sacarosa fue 129,83 g/L. El contenido de alcohol fue 11.30 °GL. La
densidad se redujo de 1,6870 a 1,0197. El vino producido está conformidad con las normas establecidas por la
legislación brasileña y su rendimiento fue del 77,75%. El producto tuvo buena aceptación sensorial, siendo un
producto con potencial de comercialización.
Abstract
The physicochemical and sensory characteristics of a wine produced with coconut water were evaluated. The
fermentation was conducted with Saccharomyces cerevisiae at 25 °C for 30 days. Titratable acidity, volatile and
fixed acidity, pH, reducing sugars, sucrose content, density, alcohol content, yield and sensory analysis were
determined. During the fermentation, titratable acidity increased from 33.56 to 63.53 meq/L and the pH decreased
from 4.80 to 3.61. The coconut water wine had 5.25 meq/L of volatile acidity and 58.27 meq/L of fixed acidity. The
reducing sugars were of 63.0 g/L and the sucrose content was 129.83 g/L. The alcohol content was 11.30°GL. The
density reduced from 1.6870 (must) to 1.0197. The wine meets standards established by Brazilian law and yield
was 77.75%. The product was well-accepted, being a potential product for commercialization.
reasonable total sugar content can make coconut water a static mode. Samples were taken during fermentation for
natural isotonic liquid (9). determination of TSS. At the end of fermentation, the
Therefore, the production of a fruit wine from coconut fruit wine were transferred to a 10 °C incubator to
water is an alternative that could prevent waste arising from promote sedimentation of solid material of the coconut
the short life of this fruit. The aims of this study were to water. After, the coconut water wine was filtered
assess the adequacy of the coconut water for the produc-tion (whatman paper n° 1 filter) for removing yeast and
of fruit wines and to evaluate the physical–chemical, and sodium metabisulfite still suspended. The coconut water
sensory characteristics of the wine. wine samples were dispen-sed into 500 mL sterile glass
bottles closed with screw caps until analysis.
Materials and methods In the coconut water wines were recorded the TSS,
pH, titratable acidity, volatile and fixed acidity, reducing
Coconut water sugars, sucrose content, density, alcohol, yield and
Green coconuts with maturation age between 5 and 6 sensory analysis.
months were obtained in local market at Imperatriz,
Brazil. Sixty coconuts were selected by similar size, Total soluble solids, pH and titratable acidity
shape and absence of spots. The coconuts were cleaned The TSS was performed by refractometer (Nova
in chlorinated water (200 ppm of sodium hypochlorite) 2WA). The pH was determined by direct measurement in
for 20 min. The excess was removed by immersion in poten-tiometer (Marconi PA 200) and the titratable
chlorinated water (5 ppm of sodium hypochlorite) and acidity was measured by titrating with 0.10 M NaOH.
after the water was drained.
The fermentative process was conducted by triplicate. Volatile and fixed acidity
In each replicate, the water of 20 coconuts was collected The volatile acidity was measured by titrating of dis-
and mixed. Table 1 gives the physico-chemical characte- tillated samples with 0.1 M NaOH. The fixed acidity was
ristics of coconut water. determined by difference between the total and volatile
acidity (10).
Table 1: Physico-chemical characteristics of coconut water used for
the production of coconut water wine.
Reducing sugars and sucrose content
Characteristics Meana
The content of reducing sugars was determined spec-
pH 4.81 ± 0.19
trophotometrically using 3,5-dintrosalicylic acid (11).
Total soluble solids (ºBrix) 5.73 ± 0.21
The sucrose content was determined according to Torres
Density 1.03 ± 0.00
Neto et al. (12) by TSS. The results were calculated with
Titratable acidity (meq/L) 33.56 ± 0.00 Equation 1. For the total sugar content, the sucrose
Reducing sugars (g/100 mL) 4.87 ± 0.00 values were added to reducing sugars (Equation 2).
Sucrose content (g/L) 59.49 ± 0.00
a
Values expressed as the mean ± SD (standard deviation).
Sucrose= 10.130 (TSS)+1.445 (1)
Limits established b
Characteristics Mean
Minim Maxim Classification
Titratable acidity (meq/L) 63.53± 0.17 50.00 130.00 -
pH 3.63±0.01 - - -
RECyT / Año 18
/ Supl. Nº 1 /
2016
22 Lorrayne S. O. Soares et al.: Vino de Agua de Coco: Evaluación Físico-Química y Sensorial
law, sugars content above 20.00 g/L are classified as contributed to high acceptance of the beverage. In study
sweet. The sucrose content of the wine was 129.83 g/L. conducted by Prades et al. (8) featuring the volatile
The sucrose added in the begging fermentation was profile of coconut water was reported that there was a
converted into glucose and fructose (18). The alcohol prevalence of ketones, alcohols and aldehydes.
content of coconut water wine was 11.30°GL (value According to authors, the ketones found in coconut water
within the limits acceptable by Brazilian law). Although are responsible for fruity notes.
the alcohol content minimum is 4.00°GL, in the present
study, was attempted alcohol content above 9.00°GL.
This because according to Santos et al. (19), wines with
less than 9.00°GL are not stable and have higher chances
of vinegar. Moreover, the most tasters (53.07%)
considered this alcoholic content ideal (Figure 3).
Coconut water wine had pH of 3.61 (Table 2), while
the coconut water has 4.80 (Table 1). Lee et al. (20),
evaluating of physicochemical properties of apple wines
also observed a reduction in the pH, that was attributed
to organic acids production.
The yield of the coconut water wine was 77.75%
(Table 1). However, Towantakavanit et al. (21)
evaluating quality properties of wine from Korean
kiwifruit reported yield of 66.19%. Thus, the yield of
coconut water wine study is satisfactory.
Sensory evaluation
white gra-pe wine. These authors reported that the fruit wine from cocoa (Theobroma cacao L.) pulp. Int.
consumers gave low notes to cashew apple wine than J. Food Sci. Technol., 42: 319–329, 2007.
commercial grape wine and attributed to high tannin 6. Duarte, WF; Dias, DR; Melo Pereira, GV; Gervásio, IM y Schwan,
content in the cashew apple wine. RF.Indigenous and inoculated yeast fermentation of
70
gabiroba (Campomanesia pubescens) pulp for fruit
Sweetness wine production. J. Ind. Microbiol. Biotechnol., 36:
60 Acidity
Bitterness
557–569, 2009.
50 Aftertaste 7. Duarte, WF; Dias, DR; Oliveira, JM; Teixeira, JA; Silva, JBA y
Alcohol taste Schwan, RF. Characterization of different fruit wines
)40 made from cacao, cupuassu, gabiroba, jaboticaba
%
and umbu. LWT - Food Sci. Technol., 43: 1564–
(
30 1572, 2010.
20 8. Prades, A; Assa, RRA; Dornier, M; Pain, JP y Boulanger, R. Cha-
without high cost. The use of the SO2, which in the applied Cinética e caracterização físico-química do
concentration, inhibited the growth of bacteria and did not fermenta-do do pseudofruto do caju (Anacardium
interfere with the quality of the final beverage. The wine occidentale L.). Quim. Nova, 29: 489–492, 2006.
showed identity and quality standards in accordance with 13. Instituto Adolfo Lutz. Normas analíticas do Instituto Adolfo
limits established by Brazilian law, and a satisfactory yield. Lutz: método químicos e físicos para análise de
The sensory analysis revealed good acceptance. Therefore, alimentos. 4th ed. IMESP, São Paulo, 1032 p, 2008.
coconut water showed good potential for use in the 14. Meilgaard, M; Civille, GV y Carr, BT. Sensory evaluation tech-
production of fermented beverage. It was observed that, niques. 2nd ed. CRC Press, Flórida, 1991.
from the acceptability of the beverage, this technology can 15. Stone, H; Sidel, JL y Schutz, HG. Sensory Evaluation Prac-
be an alternative for the use of the tropical fruit, and may tices. 3rd ed. Elsevier, Boston, 2004.
provide a new industrial outlet for this fruit. 16. Brasil, (Ministério da Agricultura Pecuária e Abastecimento).
Instrução Normativa no 34, de 29 de julho de 2012: do suco de manga rosa (Mangifera indica L.). Rev.
Complement. dos padrões identidade e Qualidades Bras. Tecnol. Agroindustrial, 5: 367–378, 2011.
para bebidas Fermentadas, 2012. 27. Romano, P; Brandolini, V; Ansaloni, C y Menziani, E. The pro-
17. Baiano, A; Terracone, C; Gambacorta, G y La Notte, E. Pheno- duction of 2,3-butanediol as a differentiating
lic content and antioxidant activity of primitivo wine: character in wine yeasts. World J. Microbiol.
Comparison among winemaking technologies. J. Biotechnol., 14: 649–653, 1998.
Food Sci., 74: 258-267, 2009. 28. Asquieri, ER; Rabêlo, AMS y Silva, AGM. Fermentado de jaca:
18. Rai, AK; Prakash, M y Anu Appaiah, KA. Production of Garci- estudo das características físico-químicas e sensoriais.
nia wine: Changes in biochemical parameters, organic Ciência e Tecnol. Aliment., 28: 881–887, 2008.
acids and free sugars during fermentation of Garcinia 29. Oliveira, LA; Lordelo, FS; Tavares, JTQ y Cazetta, ML. Elabo-
must. Int. J. Food Sci. Technol., 45: 1330–1336, 2010. ração de bebida fermentada utilizando calda
19. Santos, SC; Almeida, SS; Toledo, AL; Santana, JCC y Souza, RR. residual da desidratação osmótica de abacaxi
Elaboração e Análise Sensorial do Fermentado de (Ananas como-sus L.). Rev. Bras. Tecnol.
Acerola (Malpighia Punicifolia L.). Brazilian J. Food Agroindustrial, 6: 702–712, 2012.
Technol., 5: 47–50, 2005. 30. Behrens, JH; Silva, MAAP y Wakeling, IN. Avaliação da acei-
20. Lee, JH; Kang, TH; Um, BH; Sohn, EH; Han, WC; Ji, SH y Jang, tação de vinhos brancos varietais brasileiros através
KH. Evaluation of physicochemical properties and fer- de testes sensoriais afetivos e técnica multivariada
menting qualities of apple wines added with medicinal de mapa de preferência interno. Ciência e Tecnol.
herbs. Food Sci. Biotechnol., 22: 1039–1046, 2013. Ali-ment., 19: 214–220, 1999.
21. Towantakavanit, K; Park, YS y Gorinstein, S. Quality proper- 31. Bindon, K; Holt, H; Williamson, PO; Varela, C; Herderich, M y
ties of wine from Korean kiwifruit new cultivars. Francis, IL. Relationships between harvest time and
Food Res. Int. 44: 1364–1372, 2011. wine composition in Vitis vinifera L. cv. Cabernet
22. Jackson, RS. Sensory perception and wine Sauvignon 2. Wine sensory properties and consumer
assessment, in: Wine Science: Principles and preference. Food Chem., 154: 90–101, 2014.
Applications. Academic Press, 2008. 32. Fontoin, H; Saucier, C; Teissedre, PL y Glories, Y. Effect of pH,
23. Vincenzi, S; Marangon, M; Tolin, S y Curioni, A. Protein evolu- ethanol and acidity on astringency and bitterness of
tion during the early stages of white winemaking and grape seed tannin oligomers in model wine solution.
its relations with wine stability. Aust. J. Grape Wine Food Qual. Prefer., 19: 286–291, 2008.
Res., 17: 20–27, 2011. 33. Williamson, PO; Robichaud, J. y Francis, IL. Comparison of
24. Nurgel, C; Erten, H; Canbaş, A; Cabaroğlu, T y Selli, S. Influence chinese and australian consumers’ liking responses
of Saccharomyces cerevisiae strains on fermentation for red wines. Aust. J. Grape Wine Res. 18: 256–267,
and flavor compounds of white wines made from cv. 2012.
Emir grown in Central Anatolia, Turkey. J. Ind. Mi- 34. Mohanty, S; Ray, P; Swain, MR y Ray, RC. Fermentation of
crobiol. Biotechnol., 29: 28–33, 2002. cashew (Anacardium occidentale L.) “apple” into
25. Lee, SJ y Lee, KG. Understanding consumer wine. J. Food Process. Preserv., 30: 314–322, 2006.
preferences for rice wines using sensory data. J. Sci.
Food Agric., 88: 690–698, 2008.
26. Silva, NS; Silva, BA; Souza, JHP; Dantas, VV; Reis, KB y Silva, EVC. Recibido: 11/09/15.
Elaboração de bebida alcoólica fermentada a partir Aprobado: 04/08/16.