Use of malt in wine production

Authors

  • Gabriel Gama da Silva Figueiredo Universidade Federal de Sergipe
  • Kamyla Oliveira Rodrigues Universidade Federal de Sergipe
  • Diego Fonseca Bispo Universidade Federal de Sergipe
  • Cristina Ferraz Silva Universidade Federal de Sergipe

DOI:

https://doi.org/10.47059/geintecmagazine.v6i2.627

Abstract

The use of dry malt extract was proposed in this study as nutritional complementation of the yeast in wine alcoholic fermentation, aiming for the creation of a new alcoholic beverage to be added to the market called “Malted Wine”. Two kinds of grape wines were synthetized: The malted wine (consisting of grape pulp, water, dry malt extract and white sugar) and a regularly supplemented wine (consisting of grape pulp, water, white sugar and synthetic nutrients) for comparative purposes.  The result was an acid, slightly salty and dry beverage. Its acceptance was higher than that of another commercial dry wine, attenuating the possibility of the acceptance of the beverage. Furthermore, its pH and alcoholic strength are in the acceptable range for consumption (3.50 and 12.6º GL, respectively) and its mineral content is 62.5% higher than that of the regular wine, having then a highly nutritive beverage. The addition of this beverage to the market of alcoholic beverages can mean a higher variety and profit in this branch of the market, and can also contribute for healthier diets.

 

Author Biographies

Gabriel Gama da Silva Figueiredo, Universidade Federal de Sergipe

Departamento de Engenharia Química

Biotecnologia Industrial

Kamyla Oliveira Rodrigues, Universidade Federal de Sergipe

Departamento de Engenharia Química

Biotecnologia Industrial

Diego Fonseca Bispo, Universidade Federal de Sergipe

Departamento de Engenharia Química

Biotecnologia Industrial

Cristina Ferraz Silva, Universidade Federal de Sergipe

Departamento de Engenharia Química

Biotecnologia Industrial

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Published

2016-06-14

Issue

Section

Engineering and Technology