Exploring the marination of colonial cheese into wine and vinegar through ripening: Physicochemical characteristics, sensorial attributes and emotions evoked

Abstract

In southern Brazil, colonial cheese is a very popular traditional dairy and plays significant economic and cultural roles. Innovation in traditional foods is crucial for continued market growth. Marinating cheeses in wine is a known practice, however the use of vinegar is traditional on informal scale in southern Brazil, but little explored. This study aimed to evaluate the impact of marinating colonial cheese in wine and vinegar during ripening. Colonial cheeses were immersed whether wine or vinegar and ripped for 30 days. Colour, moisture, texture and pH parameters were evaluated during the ripening period and cheeses in the end of 30-day maturation were subjected to acceptance, perception of attributes and evoked emotions analyses. Drivers of purchasing were also explored. Cheeses immersed in vinegar showed a greater loss of moisture and a decrease in pH. The surface of cheeses immersed in wine showed a dark and reddish color immediately after immersion in wine, with gradual darkening until the tenth day of ripening. Immersion of the product into vinegar implied on cheeses with surface with a less intense coloration (red and dark). Hardness increased through ripening and were higher on marinated samples. The control cheeses showed greater acceptance and evoked positive emotions, while the experimental cheeses evoked more negative emotions. Cheeses marinated in wine and vinegar incorporated characteristic aroma and flavors of the beverage used. Hedonic aspects and the presence of new flavors were the main drivers of purchasing the cheeses. Thus, immersing cheese in wine or vinegar impacts the maturation process, providing different effects on physicochemical and sensorial features of the product.