Produção e avaliação sensorial do vinho e do espumante de butiá (Butiá yatay) obtido pelo processo “champenoise”

Abstract

Since it was discovered, the wine is a highly consumed product in the world and its creation from typical fruits values its region of origin. The Butiá, mainly found in Rio Grande do Sul, Brazil, belongs to the Arecaceae family. The fruit better known as “coquinho azedo” was used as raw material of this paper. Currently, wines that have undergone two fermentations are considered sparkling. The first fermentation is known as quiet and normal and the other is performed with addition of sugar and yeast. Basically, they are obtained by three methods: "Charmat", "Champenoise" and "Asti". This study aimed the production and sensory analysis of Butiá sparkling wine using the method "Champenoise". For these analysis was used hedonic scale of 9cm. The analysis was performed for the Butiá sparkling wine and for its base wine. The base wine analysis presented an average of 6.51 and the Butiá sparkling wine an average of 7.1 for the appearance question. Regarding flavor attribute, the Butiá base wine gave an average of 6.20 and the sparkling wine an average of 7.01. For the color characteristic, an average of 6.59 was obtained for the base wine and 6.30 for the sparkling wine. On the turbidity feature, there was an average of 5.60 and 6.37 for the Butiá base wine and the sparkling wine, respectively. When the characteristic flavor was evaluated, the base wine had an average of 4.48 and the sparkling wine an average of 6.37. For the attributes "perlage" (bubbles) and acidity that are specific to the sparkling wine, we obtained average 6.7 and 6.03 respectively. Therefore, we conclude that the Butiá has more potential for the production of sparkling wine by the method "Champenoise" than its use as a simple wine.