Caracterizacion de vinos de pina (variedada Espanola Roja) pasteurizados y sin pasteurizar elaborados con diferentes cepas de Saccharomyces cerevisiae.

摘要

An important characteristic of wines is their acidity, as it could influence the final properties of the product. Some of these characteristics are: conservation, stability, influence on organoleptic properties and foam production. The objective of this study was to accomplish a chemical characterization on pasteurized and non pasteurized pineapple wines made with different strains of Saccharomyces cerevisiae. The evaluated parameters were: pH, titratable acidity and the composition of organic acids. The organic acids were evaluated by high performance liquid chromatography using a Supelcogel C-610H ionic exchange column. The pH of the wines varied between 3.99 and 4.50 and the titratable acidity between 0.336 and 0.491 g citric acid/100 mL. The main acids identified were: citric, malic, succinic, acetic, formic and butyric acids. It could be concluded that these wine samples are stable. The wine samples did present high concentrations of volatile acids, which influence the organoleptic of the final product and its chemical stability.