Abstract
The wine is a beverage made from the fermentation of sugars contained in grapes or grape juice, using yeast. Wines can be classified according to the amount of sugar they contain: dry, soft or sweet. Depending on the need for aging, they may be classified as young or aged. Modern methods of aging use gamma irradiation. There are several reasons for these types of procedure in wines, among them are: sterilization of the wort, changes in sensory characteristics of the wine, and accelerated aging. In this study, samples of soft red wine were obtained in the city of Sao Pedro in the local market, all bottles being of the same batch. The samples and the control were directly irradiated with gamma irradiation in polyethylene bags with doses of 1KGy and 3KGy, at a rate of 0.396kGy/h. The evaluation parameters were tartaric acid, brix, pH, alcohol content and color. For statistical purposes, the Tukey test at 5% significance level was used. From the results obtained, it may be concluded that by the physicochemical analysis for soft red wines the best dose was 6kGy and the color and the pH are presented as possible indicators of aging.
Highlights
The wine is alcohol drink made from the fermentation of sugar contained in grapes or grapes juice and is intertwined with the history of mankind since its inception
By the above this study aims to evaluate the effects of gamma irradiation on wines, including the possibility of premature aging
These results are according to Miranda (2006) [12], which used Co60 gamma irradiation in sugar cane spirits that the alcohol strength showed a gradual decrease as increasing doses
Summary
The wine is alcohol drink made from the fermentation of sugar contained in grapes or grapes juice and is intertwined with the history of mankind since its inception. It acquired a sacramental significance and endowed with healing powers and has its own life. During two thousand years of medical and surgical history, wine was the universal antiseptic and the only. Today the empirical knowledge uses very similar terms to characterize the wine specific therapeutic virtues, especially in relation to heart disease [1]
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