Use of simulated annealing in standardization and optimization of the acerola wine production

Food Science and Technology (Campinas)

Sheyla Dos Santos Almeida¹  Wonder Alexandre Luz Alves¹  Sidnei Alves De Araújo¹  José Carlos Curvelo Santana¹  Narendra Narain¹  Roberto Rodrigues De Souza¹ 

关键词: simulated annealing;    sensory quality;    acerola;    wine;    optimization;    production cost;   

DOI  :  10.1590/fst.2014.0037

来源: SciELO

【 摘 要 】

In this study, seven wine samples were prepared varying the amount of pulp of acerola fruits and the sugar content using the simulated annealing technique to obtain the optimal sensory qualities and cost for the wine produced. S. cerevisiae yeast was used in the fermentation process and the sensory attributes were evaluated using a hedonic scale. Acerola wines were classified as sweet, with 11°GL of alcohol concentration and with aroma, taste, and color characteristics of the acerola fruit. The simulated annealing experiments showed that the best conditions were found at mass ratio between 1/7.5-1/6 and total soluble solids between 28.6-29.0 °Brix, from which the sensory acceptance scores of 6.9, 6.8, and 8.8 were obtained for color, aroma, and flavor, respectively, with a production cost 43-45% lower than the cost of traditional wines commercialized in Brazil.

【 授权许可】

CC BY   
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