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Tipo de Documento:	Artigo
Título :	Use of simulated annealing in standardization and optimization of the acerola wine production
Autor :	Almeida, Sheyla dos Santos Alves, Wonder Alexandre Luz Araújo, Sidnei Alves de Santana, José Carlos Curvelo Narain, Narendra Souza, Roberto Rodrigues de
Fecha de publicación :	jun-2014
Resumen:	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.
Palabras clave :	Simulated annealing Sensory quality Acerola Wine Optimization Production cost
ISSN :	1678-457X
Es parte de:	Food Science and Technology
Idioma :	eng
Institución / Editorial :	Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citación :	ALMEIDA, S. S. et al. Use of simulated annealing in standardization and optimization of the acerola wine production. Food Science and Technology, Campinas, v. 34, n. 2, p. 292-297, abr./jun. 2014. Disponível em: https://www.scielo.br/j/cta/a/3FkZXGTj86HbRXYyqyLJ3Vs/?lang=en. Acesso em: 7 jan. 2026.
License:	Creative Commons Atribuição-NãoComercial 4.0 Internacional (CC BY-NC 4.0)
URI :	https://ri.ufs.br/jspui/handle/riufs/24136
Aparece en las colecciones:	DEQ - Artigos de periódicos

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