Caracterização físico-química e colorimétrica de sucos de uva crioconcentrados e seu impacto seu impacto na fermentação de Saccharomyces cerevisiae
DOI:
https://doi.org/10.5433/1679-0359.2026v47n1p235Palavras-chave:
Uva, Levedura, Crioconcentração, Fermentação alcóolica, Concentração por congelamento.Resumo
A crioconcentração aumenta a concentração de açúcares no suco de uva, influenciando a fermentação alcoólica. Assim, foram avaliados os parâmetros físico-químicos e colorimétricos dos sucos de uva crioconcentrados e o seu impacto na fermentação alcóolica. Em seguida, foram preparados cinco tratamentos, com volume de 1,5 L cada. Os tratamentos receberam 0,05 g L-1 de metabissulfito de potássio e 0,60 g L-1 de Saccharomyces cerevisiae. Posteriormente, os tratamentos foram incubados a 25,0 ºC ± 2,0 ºC em câmara até o término da fermentação alcoólica, por 10 (tratamento 1), 18 (tratamentos 2, 3 e 5) e 26 dias (tratamento 4). O grau alcoólico e o teor de açúcares redutores residuais foram, respectivamente, de 10,56% ± 0,01% e 4,22 ± 0,42 g L-1 (tratamento 1), 14,58% ± 0,03% e 34,53 ± 0,20 g L-1 (tratamento 2), 14,91% ± 0,03% e 35,88 ± 0,56 g L-1 (tratamento 3), 10,37% ± 0,03% e 76,03 ± 1,55 g L-1 (tratamento 4) e 5,26% ± 0,02% e 208,50 ± 5,57 g L-1 (tratamento 5). O teor de polifenóis totais e os níveis de acidez titulável aumentaram com a presença do maior volume de crioconcentrado nos tratamentos. O pH, a acidez volátil e o perfil fenólico não apresentaram o mesmo comportamento. A crioconcentração não alterou a cor azul e a tonalidade, mas aumentou a intensidade da cor, com redução da luminosidade e da cor vermelha. As altas concentrações de sólidos solúveis totais reduziram a capacidade fermentativa da Saccharomyces cerevisiae nos tratamentos 2, 3, 4 e 5, reduzindo o tempo de fermentação e deixando teores residuais de açúcares elevados.
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Copyright (c) 2026 Fábio Martins Campos, Valter de Oliveira Souto, Gabriela Sperotto, Juliane Barreto de Oliveira, Celso Guarani Ruiz de Oliveira, Juliana Fronza, Giuliano Elias Pereira, Marcelo Lazzarotto
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