Detalhes bibliográficos
| Ano de defesa: |
2019 |
| Autor(a) principal: |
PANETTA, Monica Helena
 |
| Orientador(a): |
ANDRADE, Samara Alvachian Cardoso |
| Banca de defesa: |
MELO, Enayde de Almeida,
SANTOS, Andrelina Maria Pinheiro,
SILVEIRA, Karina Correia da |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal Rural de Pernambuco
|
| Programa de Pós-Graduação: |
Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
|
| Departamento: |
Departamento de Ciências Domésticas
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/8210
|
Resumo: |
The differential of the soil and climatic conditions of the Submédio São Francisco Valley associated with irrigation make possible the commercial production of wine grapes from March to December and the scheduling of wine elaboration, attracting investors. Several viniculture cultivars, from this region, enable the production of fine and quiet wines sparkling. The sparkling wines produced by the Asti and Charmat methods, independent of the cultivar, present marked acidity, low bitterness, high carbonation and the presence of primary aromas (originating from the grape). Considering that human sensory perceptions include tactile aromas, flavors and sensations, the processes of combining foods and beverages seek balanced harmonization, allowing for new antagonistic or synergistic sensations. The description of these perceptions has great importance for industry, especially when expressed by consumers. The Check-All-That-Apply (CATA) method, based on the idea of a choice profile of verbal and non-verbal propositions, with applicable attribute marking, characterizes the product in question. The objective of this research was to determine the description of the harmonization, between sparkling wines and preparations, in the perception of the consumer. The descriptors were previously elaborated by a team of researchers using the network method. The application of the CATA, to trace the sensorial profile of six harmonization, happened in a non-laboratory environment, with 62 consumers, CATA Tab presented a list of 16 attributes and, finally, the 9-point acceptability test. Significant differences were found in the frequency of 12 terms, used to describe the samples, suggesting that the characteristics of the presented harmonization were able to detect differences in the perception of the consumer. Sweet taste and softness were the attributes that positively influenced the acceptance of the ideal combinations, and the perception of alcohol with bitter or acid tastes influenced negatively. The overall taste score showed significant differences between the Brut and Rosè samples and did not show significant differences between the samples with the highest scores, Asti Moscatel/roll cake and Asti Moscatel/bridal cake, the characteristics of the harmonization presented. The CATA methodology proved to be a simple and interesting methodology to draw a profile of harmonization in consumer perception. |
