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

Almeida, Sheyla dos Santos; Alves, Wonder Alexandre Luz; Araújo, Sidnei Alves de; Santana, José Carlos Curvelo; Narain, Narendra; Souza, Roberto Rodrigues de

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Campo DC	Valor	Idioma
dc.contributor.author	Almeida, Sheyla dos Santos	-
dc.contributor.author	Alves, Wonder Alexandre Luz	-
dc.contributor.author	Araújo, Sidnei Alves de	-
dc.contributor.author	Santana, José Carlos Curvelo	-
dc.contributor.author	Narain, Narendra	-
dc.contributor.author	Souza, Roberto Rodrigues de	-
dc.date.accessioned	2026-01-07T17:17:34Z	-
dc.date.available	2026-01-07T17:17:34Z	-
dc.date.issued	2014-06	-
dc.identifier.citation	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. 2013. Disponível em: https://www.scielo.br/j/cta/a/3FkZXGTj86HbRXYyqyLJ3Vs/?lang=en. Acesso em: 7 jan. 2026.	pt_BR
dc.identifier.issn	0101-2061	-
dc.identifier.uri	https://ri.ufs.br/jspui/handle/riufs/24136	-
dc.language	eng	pt_BR
dc.publisher	Sociedade Brasileira de Ciência e Tecnologia de Alimentos	pt_BR
dc.relation.ispartof	Food Science and Technology	pt_BR
dc.subject	Simulated annealing	eng
dc.subject	Sensory quality	eng
dc.subject	Acerola	eng
dc.subject	Wine	eng
dc.subject	Optimization	eng
dc.subject	Production cost	eng
dc.title	Use of simulated annealing in standardization and optimization of the acerola wine production	pt_BR
dc.type	Artigo	pt_BR
dc.identifier.license	Creative Commons Atribuição-NãoComercial 4.0 Internacional (CC BY-NC 4.0)	pt_BR
dc.description.resumo	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.	pt_BR
dc.description.local	Campinas	pt_BR
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