USE OF MALT IN WINE PRODUCTION

Abstract

The use of dry malt extract was proposed in this study as nutritional complementation of the yeast in wine alcoholic fermentation, aiming for the creation of a new alcoholic beverage to be added to the market called “Malted Wine”. Two kinds of grape wines were synthetized: The malted wine (consisting of grape pulp, water, dry malt extract and white sugar) and a regularly supplemented wine (consisting of grape pulp, water, white sugar and synthetic nutrients) for comparative purposes. The result was an acid, slightly salty and dry beverage. Its acceptance was higher than that of another commercial dry wine, attenuating the possibility of the acceptance of the beverage. Furthermore, its pH and alcoholic strength are in the acceptable range for consumption (3.50 and 12.6o GL, respectively) and its mineral content is 62.5% higher than that of the regular wine, having then a highly nutritive beverage. The addition of this beverage to the market of alcoholic beverages can mean a higher variety and profit in this branch of the market, and can also contribute for healthier diets.