39B-37

K. G. D. L. ARAúJO, Bromatology Department, Federal Fluminense University, Rua Mário Viana, 523 - Santa Rosa, Niterói, 24.241-000, Brazil, M. W. Canto, Food Technology Department, Federal Rural do Rio de Janeiro University, Antiga Rodovia Rio-São Paulo Km 47, Seropédica, Brazil, and A. U. Sabaa-Srur, Nutrition Institute, Federal do Rio de Janeiro University, Ilha do Fundão - CCS - Bloco K, Rio de Janeiro.

In order to find a new application to the amount of pineapple produced in Brazil,the present work had as objective to study the chemical characteristics of wines made with the cv Perola e Smooth Cayenne, taking their composition as basis to determine their quality. The pineapple broths were characterized through the analysis of: pH, total acidity, volatile acidity, fixed organic acids, total sugars, K, Ca, Mg, Na, Fe, Cu, total N, P, free aminoacids, total pectin and phenolic compounds. The pineapple wines were submited to these and other analysis. During the steps of wine making, the evolution of major volatiles compound (ethanol, higher alcohols, etil acetate and acetaldehyde) was followed, as well as other substances related to the sensorial characteristics and/or the physical and chemical stability of wines. It was verified that the compositions of pineapple broths and wines were similar in some characteristics and different in others from the compositions of grape broths and wines. The volatile compounds formed by Saccharomyces cerevisiae during the alcoholic fermentation were influenced by the broth composition. During the steps of fermentation, and mainly during the stabilization of pineapple wines, some losses ocurred in their contents of minerals and organic acids, among other substances, indicating that some minerals as well as some organic acids may be responsable for the ocourrence of sediments and/or pertubation in bottled pineapple wines, just like in grape wines. The pineapple wines were submited to acceptance tests, through the application of hedonic scale of nine points to a panel of 73 non trained provers. The results indicated that the two kinds of pineapple wines were accepted by the panel.