Physicochemical characterization of brazilian sparkling wines

The objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples of Brazilian sparkling wines, directly from the point of sale. Thereafter, laboratory tests were made with the use of Fourier transform infrared spectroscopy method, from the results of mean values and other indices were calculated. In parallel, a sensory evaluation of sparkling wines was taken by 12 trained panelists, with the objective of characterizing the aroma and other sensory attributes. In the physicochemical characterization, it was observed that the wines have balanced levels of acidity and alcohol content that meet the current legislation. An average value of 0.25 gL-1 of gluconic acid, which demonstrated the sanity of the grapes used in the preparation, was also established. The flavor of these sparkling wines was characterized as: fruity aromas-citrus, white pulp and stone fruit; sweet aromas-syrup and honey; floral-white flowers and roses; besides toasted bread, brioche, dried fruits, yeast and herbal touches. This aromatic complexity may be explained by the different types of products and samples