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Prototype Development of a Wine-Based Flavored Beverage with Freeze-Dried Strawberry Extract
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Resumo(s)
The aim of this study was to develop and characterize a wine-based flavored beverage produced from single-varietal white Moscatel wine with the incorporation of freeze-dried strawberry extract (cv. Fortuna Original®), and to evaluate its physicochemical, chromatic, and short-term sensory stability over 20 days. Five formulations (0, 4, 6, 8, and 12 g extract per 500 mL) were analyzed after 10 and 20 days of storage. The incorporation of strawberry extract led to increased total acidity and slight dilution of alcohol content (from ≈7.1% to 6.9% v/v), while pH and density remained stable, indicating the preservation of the physicochemical structure of the wine matrix. Chromatic parameters showed modulation associated with strawberry-derived pigments, with reduced variability over time, suggesting short-term color stabilization. Analytical results demonstrated low coefficients of variation for most parameters after 20 days, indicating system consistency during storage. Sensory evaluation revealed that the formulation containing 6 g of extract exhibited a higher aromatic intensity and enhanced red fruit perception compared to the control wine. Overall, the results demonstrate that the incorporation of freeze-dried strawberry extract into a white wine matrix is technologically feasible and enables the controlled modulation of physicochemical and sensory properties without compromising short-term stability.
Descrição
Palavras-chave
Flavored beverage Freeze-dried strawberry extract Physicochemical characterization Sensory characterization White wine