title: Chemical, physical-chemical, and sensory characteristics of lychee (Litchi chinensis Sonn) wines.
abstract: Four lychee (Litchi chinensis Sonn) wines (prepared with 3 yeast strains [UFLA CA11, UFLA CA1183, and UFLA CA1174]) and a spontaneous fermentation (SPON) were done in order to add value to the fruit while preventing waste arising from the short shelf life of lychee. The fermentation was monitored daily by analyzing the soluble solids, pH, acidity, ethanol, and sugar. At the end of fermentation, the wines were subjected to chemical, physical-chemical, and sensory analysis. The wines prepared showed greater variations in the qualitative than in the quantitative analysis of their constituents. The sensory analysis indicated that the wines fermented by yeast UFLA CA1183 and UFLA CA11 had rates of acceptance above 75%. The principal components analysis separated the wines into 2 groups according to the analyzed compounds. Based on these analyses, the wine produced by inoculation with UFLA CA1183 proved to be the most suitable for the production of lychee wines.
  
  
  CONCLUSIONS
  Development of new products and adding value to fruits. Importance of selection of specific yeasts for production of fruit wine.
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, Cx. Postal 3037, 37200-000 Lavras, MG, Brazil. juliana_alvarenga@yahoo.com.br
authors.forename: Juliana Alvarenga
authors.initials: JA
authors.lastname: Alves
authors.forename: Luiz Carlos
authors.initials: LC
authors.lastname: de Oliveira Lima
authors.forename: Cleiton Antônio
authors.initials: CA
authors.lastname: Nunes
authors.forename: Disney Ribeiro
authors.initials: DR
authors.lastname: Dias
authors.forename: Rosane Freitas
authors.initials: RF
authors.lastname: Schwan
mesh_terms: D000447:Aldehydes / Q000032:analysis; D055598:Chemical Phenomena; D004952:Esters / Q000032:analysis; D005260:Female; D005285:Fermentation; D005638:Fruit / Q000737:chemistry; D006801:Humans; D032125:Litchi / Q000737:chemistry*; D008297:Male; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D000447:Aldehydes; D004952:Esters; D055549:Volatile Organic Compounds