@article{Almeida_Souza, de_Santana_Tambourgi_2010, title={Sensorial Analysis of Wines from Malpighia glabra L. Pulp}, volume={5}, url={https://bjopm.org.br/bjopm/article/view/BJV5N1_2008_P4}, abstractNote={This work aimed to make the sensorial analysis of Barbados cherry (Malpighia glabra L.) wines. A standardized questionnaire was used to evaluate the effect of soluble solids (°Brix) and the concentration of fruit pulp on sensorial quality attributes (color, flavor and aroma) of wines; which were measured on hedonic scale, to obtain the best condition for manufacturing wine from Barbados cherry. Saccharomyces cerevisiae yeast was used<br />for fermentation. Results showed that Barbados cherry wines were suave, sweet and with 11°GL of alcohol concentration. Flavor and color of wines were characteristic of acerola fresh fruit. The t Student test showed that did not present any significant difference among the wines in both these sensorial attributes. Increasing the initial °Brix of must, the wine obtained had better acceptance and there was no effect of pulp mass on sensorial<br />attributes studied. Sensorial analysis revealed that the best Barbados cherry wine was obtained for a must with composition of 22 g/L of sugar and 1 kg of Barbados cherry pulp for each 6 liter of wine. This work supports the usage of acerola for obtaining high quality wines which possess pleasing aroma and shiny red color.}, number={1}, journal={Brazilian Journal of Operations & Production Management}, author={Almeida, Sheyla dos Santos and Souza, de, Roberto Rodrigues and Santana, José Carlos Curvelo and Tambourgi, Elias Basile}, year={2010}, month={Feb.}, pages={63–74} }