Existem diversos estudos que propõem mudanças na tecnologia de vinificação para melhorar a qualidade do vinho tinto, refletindo na sua maior aceitabilidade. Nesse contexto, o objetivo do presente artigo foi avaliar a influência da pré-secagem e da remontagem constante na aceitabilidade dos vinhos tintos das cultivares Bordô (Ives) e Isabel quanto aos atributos aparência, aroma, corpo, sabor e à impressão global (aceitação global). Oitenta consumidores avaliaram as amostras utilizando uma escala hedônica estruturada de 9 pontos e uma escala de intenção de compra de 5 pontos. Os dados hedônicos foram analisados por meio da Análise de Cluster e Escalonamento Multidimensional. Diferenças significativas (P<0.001) foram observadas na comparação das amostras em todos os atributos sensoriais, destacando a grande aceitação das amostras elaboradas pelas técnicas inovadoras. Adicionalmente, a Análise de Cluster mostrou com sucesso a segmentação da preferência dos consumidores, mostrando a relevante aceitação dos vinhos dos tratamentos de pré-secagem e bagaço estático. A correlação entre o sabor e a aceitação global foi significativa (P<0.001; r>0.700), mostrando que o sabor exerce grande influência na avaliação global das amostras de vinho, independentemente dos outros atributos. A relevante aceitação global dos vinhos dos tratamentos inovadores sugere o grande potencial desses processos de vinificação.

Several studies proposed changes in winemaking technology in order to improve wine quality, reflecting on its high acceptance. Thus, the aim of this work was to evaluate the influence of pre-drying and constant pumping effect technologies on sensory attributes of Bordô (Ives) and Isabel red wines through the acceptance evaluation of appearance, aroma, body, flavor and overall acceptance. Eighty consumers evaluated the samples using a 9-point structured scale and sensory data were analyzed by Cluster Analysis followed by Multidimensional Scaling. Significant differences (P<0.001) were observed in the comparison of the samples in all sensory attributes, highlighting the wide acceptance of the samples from innovative winemaking. In addition, Cluster Analysis showed the split of consumer preferences which revealed the higher preference and purchase intention of the pre-drying and static pomace wines. The correlation between flavor and overall acceptance was significant (P<0.001; r>0.700) and the consumer panel showed that the overall acceptance of the wines was influenced by the flavor, regardless of the other attributes. The higher acceptance of the pre-drying and static pomace wines suggests the potential of these winemaking processes.

The volatile compounds of raw and extruded bovine rumen, extracted by dynamic headspace, were separated by gas chromatography and analyzed by GC-MS. Raw and extruded materials presented thirty-two volatile compounds. The following compounds were identified in raw bovine rumen: heptane, 1-heptene, 4-methyl-2-pentanone, toluene, hexanal, ethyl butyrate, o-xylene, m-xylene, p-xylene, heptanal, limonene, nonanal, dodecane, tridecane, tetradecane, pentadecane, hexadecane, heptadecane and octadecane. The following compounds were identified in the extruded material: 1-heptene, 2,4-dimethylhexane, toluene, limonene, undecane, tetradecane, pentadecane, hexadecane, heptadecane, octadecane and nonadecane. Mass spectra of some unidentified compounds indicated the presence of hydrocarbons with branched chains or cyclic structure.