Thesis (Msc (Viticulture and Oenology))--University of Stellenbosch, 2007. / Among the factors contributing to wine complexity and quality, wine aroma is one of the most important factors. Wine aroma is the outcome of interaction among different compounds produced from the grapes, during fermentation as well as during the ageing process. Apart from its origin from grapes, fungi and yeasts, wine aroma can also be derived from the metabolic activity of wine lactic acid bacteria (LAB). These microorganisms are usually associated with malolactic fermentation (MLF) which normally occurs after alcoholic fermentation. MLF is beneficial to wine due to its contribution to deacidification, microbiological stabilisation and wine aroma formation, with the latter being the most important area of interest in our study. The production of volatile aromatic components in wine can, in part, be achieved through the hydrolytic action of enzymes produced by LAB associated with wine. These enzymes include β-glucosidase, protease, esterase, lipase and glucanase. Most of the work done on bacterial enzymes has been on LAB from food sources other than wine, in which these enzymes contribute to the flavour development of some cheeses, yoghurt and other fermented foods. The activity of these enzymes during wine fermentation has mostly been concerned with β-glucosidase from Oenococcus oeni. Only in recent years has there been a renewed interest in evaluating the activity of β-glucosidase in other genera of wine LAB. The overriding goal of this study was to screen and characterise wine-related enzymes produced by LAB associated with wine. All the LAB isolates tested in this study were obtained from IWBT culture collection and were previously isolated from five different wineries situated in the Western Cape region, South Africa. We first screened isolates using classical methods. The isolates were grown on agar medium supplemented with appropriate substrate analogues in order to evaluate the activity of enzymes (i.e. β- glucosidase, glucanase, lipase and esterase). The colonies exhibiting enzymatic activity ...

Thesis (MSc (Wine Biotechnology))--University of Stellenbosch, 2011. / Includes bibliography. / ENGLISH ABSTRACT: The varietal character of Sauvignon blanc wine is mostly defined by the balance between tropical and green vegetative flavour nuances. Grape derived methoxypyrazines are the main aroma contributors towards green vegetative flavours. Methoxypyrazines are heat and light sensitive. Due to warm climatic conditions in South Africa, methoxypyrazine levels decrease during grape ripening. The addition of food flavourings to Sauvignon blanc wine, a practice known as spiking, has occurred in the past to improve the green character of the wines. Adding flavourings to wine and selling the wine as natural certified wine is illegal in South Africa. Currently, adulterated Sauvignon blanc wines are identified using gas chromatography–mass spectrometry (GC-MS) and liquid chromatography–mass spectrometry (LC-MS) methods to quantify methoxypyrazines and compare levels to an established database. Although of high sensitivity, GC-MS and LCMS methods are costly and time consuming, therefore not optimal for routine screening of wines. Hence the need for the development of a fast and cost effective method for routine screening of large amounts of wines to identify adulteration. Small scale vinification practices were used to prepare experimental Sauvignon blanc wine. Flavourings were added to Sauvignon blanc grape juice before fermentation, during the preparation of experimental spiked wines. Control wines, containing no flavouring, were also prepared. Commercial wines were spiked after fermentation and bottling. Each wine was only spiked with a single flavouring. The flavourings added were the juice of homogenised fresh green peppers and commercially available flavourings for wine. The following commercial flavourings were used: green pepper, asparagus, grassy and tropical. The above mentioned wines were analyzed using Fourier transform infrared (FT-IR) spectroscopy, GC-MS, LC-MS and descriptive sensory analysis. The FT-IR techniques used were Fourier transform mid infrared (FT-MIR) transmission, FT-MIR attenuated reflection and Fourier transform near infrared (FT-NIR) reflection spectroscopy. The data was interpreted using the following multivariate statistical techniques: principal component analysis (PCA), partial least squares discrimination (PLS-D) and conformity testing. Multivariate models constructed from FT-MIR and FT-NIR data were able to discriminate between spiked and control wines. Sensory analysis results clearly showed differences between non-spiked wines and spiked wines with 3-isobutyl-2-methoxypyrazine concentrations 10 times higher than naturally occurring in wine. Differences between control and spiked wines with concentrations of 3-isobutyl-2-methoxypyrazine similar to concentrations naturally occurring in wines could not be detected to prove adulteration conducting sensory analysis. However, differences between control and spiked wines with levels of 3-isobutyl-2-methoxypyrazine similar to levels naturally occurring in wines could be detected using FT-IR data in conjunction with multivariate statistics. This study showed that, FT-IR spectroscopy in conjunction with multivariate statistical methods can be a possibility for the screening and identification of wines suspected of adulteration in terms of added flavourings. Descriptive sensory analysis also proved to be a potentially useful tool. However screening and training of potential panel members are time consuming. / AFRIKAANSE OPSOMMING: Die variëteitskarakter van Sauvignon blanc wyn word grotendeels gedefinieer deur die balans tussen tropiese en groen vegetatiewe aromas. Metoksipirasiene is die hoof aroma verbindings wat verantwoordelik is vir groen vegetatiewe aromas. Metoksipirasien is hitte- en ligsensitief. Warm klimaatsomstandighede in Suid-Afrika het tot gevolg dat metoksipirasien konsentrasies daal tydens druif rypwording. Sauvignon blanc wyne is in die verlede vervals deur middel van die byvoeging van vars groen soetrissies om die groen vegetatiewe karaktereienskappe van die wyne te bevorder. Die byvoeging van geurmiddels of plantekstrakte by wyn en verkoop van daardie wyn as gesertifiseerde natuurlike wyn is onwettig in Suid-Afrika. Tans word vervalsde wyne met behulp van gaschromatografie-massaspektrometrie (GC-MS) en vloeistofchromatografie-massaspektrometrie (LC-MS) opgespoor. Kwantifisering van metoksiepirasien konsentrasies in wyne en druiwesappe word vergelyk met konsentrasies in ‘n bestaande databasis. Alhoewel GC-MS en LC-MS hoë sensitiwiteitsmetodes is, is dit duur en tydrowende metodes, dus nie optimaal vir roetine sifting nie. Dus word ‘n koste- en tydseffektiewe roetine metode benodig om vervalsing van wyne op te spoor. Eksperimentele wyne is op klein skaal berei. Geurmiddels is voor fermentasie by die druiwesap gevoeg. Kontrole wyne waarby geen geurmiddels gevoeg is nie, is ook berei. Kommersiële wyne is gegeur na fermentasie en bottelering. Elke wyn is met ‘n enkele geurmiddel gegeur. Gehomogeniseerde vars groen soetrissie asook kommersieel beskikbare geursels vir wyn is gebruik. Die volgende kommersiële geursels is gebruik: groen soetrissie, aspersie, gras en tropiese geursel. Die volgende analitiese tegnieke is gebruik vir analisering van bogenoemde wyne: Fourier transformasie infrarooi (FT-IR) spektroskopie, GC-MS, LC-MS en beskrywende sensoriese analise. Die spesifieke FT-IR tegnieke wat gebruik is, is: Fourier transformasie mid-infrarooi (FT-MIR) transmissie, FT-MIR verswakte weerskaatsing en Fourier transformasie naby-infrarooi (FT-NIR) reflektansie. Die volgende multiveranderlike statistiese tegnieke is gebruik ter interpretasie van data: hoof komponent analise (PCA), parsiële kleinste kwadraat diskriminant analise (PLS-D) en gelykvormigheidstoetsing. Multiveranderlike modelle, bereken met behulp van FT-MIR en FT-NIR data, kon diskrimineer tussen gegeurde en kontrole wyne. Resultate wat verkry is tydens sensoriese analises het duidelike verskille uitgewys tussen gegeurde en kontrole wyne met betrekking tot 3-isobutiel-2- metoksipirasien konsetrasies waar 3-isobutiel-2-metoksipirasien konsentrasies 10 keer hoër was as wat natuurlik voorkom in wyn. Geen beduidende verskille kon waargeneem word in gevalle waar wyne vervals is met laer konsentrasies van geurmiddels deur sensoriese data te ontleed nie. Nietemin, statisitiese verskille tussen kontrole en vervalsde wyne kon waargeneem word vir lae-konsentrasie-geurmiddel vervalsde wyne deur FT-IR data met behulp van multiveranderlike statisitiese metodes te ontleed. Hierdie studie het gewys dat FT-IR in kombinasie met multiveranderlike statistiese tegnieke spesifiek hoof komponent analise (PCA) en parsiële kleinste kwadraat diskriminant analise (PLS-D) asook gelykvormigheidstoetsing bruikbare tegnieke is om te onderskei tussen kontrole (egte natuurlike) en vervalsde wyne ten opsigte van die byvoeging van geurmiddels. Beskrywende sensoriese analise kan ook nuttig gebruik word, alhoewel keuring en opleiding van paneellede tydrowend is.

<p>Heavy flavor hadrons serve as valuable probes of the transport properties of the quark-gluon plasma (QGP) created in relativistic heavy-ion collisions. In this dissertation, we introduce a comprehensive framework that describes the full-time evolution of heavy flavor in heavy-ion collisions, including its initial production, in-medium evolution inside the QGP matter, hadronization process from heavy quarks to their respective mesonic bound states and the subsequent interactions between heavy mesons and the hadron gas.</p><p>The in-medium energy loss of heavy quarks is studied within the framework of a Langevin equation coupled to hydrodynamic models that simulate the space-time evolution of the hot and dense QGP matter. We improve the classical Langevin approach such that, apart from quasi-elastic scatterings between heavy quarks and the medium background, radiative energy loss is incorporated as well by treating gluon radiation as a recoil force term. The subsequent hadronization of emitted heavy quarks is simulated via a hybrid fragmentation plus recombination model. The propagation of produced heavy mesons in the hadronic phase is described using the ultra-relativistic quantum molecular dynamics (UrQMD) model. Our calculation shows that while collisional energy loss dominates the heavy quark motion inside the QGP in the low transverse momentum (pT) regime, contributions from gluon radiation are found to be significant at high pT. The recombination mechanism is important for the heavy flavor meson production at intermediate energies. The hadronic final state interactions further enhance the suppression and the collective flow of heavy mesons we observe. Within our newly developed framework, we present numerical results for the nuclear modification and the elliptic flow of D mesons, which are consistent with measurements at both the CERN Large Hadron Collider (LHC) and the BNL Relativistic Heavy-Ion Collider (RHIC); predictions for B mesons are also provided.</p><p>In addition, various transport properties of heavy quarks are investigated within our numerical framework, such as the thermalization process of heavy quarks inside the QGP, and how the initial configuration of the QGP as well as its properties affect the final state spectra and the elliptic flow of heavy mesons and their decay electrons. The effects of initial state fluctuations in heavy-ion collisions are also studied and found to enhance the heavy quark energy loss in a (2+1)-dimensional boost invariant scenario. Furthermore, a new set of observables -- heavy-flavor-tagged angular correlation functions -- are explored and found to be potential candidates for distinguishing different energy loss mechanisms of heavy quarks inside the QGP.</p> / Dissertation

Ces travaux portent sur l’étude du transfert de l’arôme viennoiserie encapsulé dans une matrice constituée du mélange gomme acacia – maltodextrines et incorporé dans une génoise emballée (plastiques et papier), dans des conditions contrôlées de stockage (humidité relative et température). Le procédé d’encapsulation utilisé dans cette étude est la lyophilisation. Les propriétés physicochimiques des molécules volatiles influencent leur rétention. Ainsi, les molécules hydrophobes à haut poids moléculaire sont mieux conservées dans ce système. L’incorporation de capsules d’arômes dans les génoises influence leurs propriétés physiques (la couleur et la texture) et favorise la formation d’une croûte pouvant jouer un rôle barrière sur les transferts d’arômes. Au cours du stockage des génoises emballées, l’apport positif de l’encapsulation sur la rétention des arômes a été révélé. Le type d’emballage peut influencer la perte en composés d’arôme dans l’espace de tête génoise – emballage. Ainsi, les emballages plastiques offrent une meilleure conservation des molécules volatiles par rapport aux papiers traités / This study deals with transfer of viennoiserie aroma encapsulated in a acacia gum - maltodextrines matrix and incorporated in a packaged sponge cake (plastic and treated-paper), under controlled storage conditions (temperature and relative humidity). The process of encapsulation used in this work is freeze-drying. The physicochemical properties of the volatiles molecules influence their retention in the matrix. Thus, the hydrophobic molecules with high molecular weight are more retained. The incorporation of capsules in the sponge cake matrix influences the physical properties of food matrix (color and texture) and supports the formation of a crust which acts as a barrier in the flavour transfer. It was noted that encapsulation contributed in retaining flavour compounds during the storage of packaged sponge cake. Also, the type of packaging can influence the loss of flavour in the headspace between sponge cake and packaging. Indeed, plastic packaging offers a better conservation of volatiles molecules compared to treated-papers

[pt] Nesse trabalho realizamos, em princípio, um estudo fenomenológico de alguns experimentos prévios com neutrinos, que utilizaram reatores nucleares como fonte. Tais experimentos buscaram evidências de distorção espectral que corroborassem o mecanismo de conversão de sabor entre neutrinos. Nessa etapa reunimos suficiente informação sobre a metodologia empregada para a detecção e análise do espectro de neutrinos de reatores, bem como os limites impostos por esses experimentos sobre os parâmetros de oscilação. A partir desse estudo, investigamos a possibilidade de se explorar uma região do espaço de parâmetros, caracterizada por um pequeno ângulo de mistura e elevado autoestado de massa, ainda não excluída pelos resultados experimentais atuais. Como uma escala de massa tão elevada não pode estar associada a qualquer um dos três sabores ativos (eletrônico, muônico ou tauônico), em nossa análise, utilizamos uma extensão do modelo de três neutrinos ativos, incorporando um quarto autoestado estéril. Por fim, discutimos uma configuração experimental, baseada em um reator nuclear, que apresente a sensibilidade necessária para atingir esse conjunto de parâmetros. / [en] In this dissertation we have done, at first, a phenomenological study of some previous neutrino experiments, that had searched evidences of spectral distortion that corroborated the mechanism of flavor conversion, using nuclear reactors as source. We collected enough information about the methodology used for detection and analisys of neutrino spectrum of reactors, as well as the constraints on oscillation parameters provided by that experiments. Starting from this study, we investigated the possibility to explore a region of the space of parameters, characterized by a small mixing angle and high mass eigenstate, that not yet have been excluded by experimental results, but incompatible with the extracted current mass scale of the experiments with solar, atmospheric, accelerator (except for the LSND experiment) and reactor neutrinos. For this inquiry, we assume the simplest extension of the standart oscillation model, incorporating a new eigenstate responsible for the higher scale mass. Finally, we discuss a experimental configuration, based on nuclear reactor, which presents the sensitivity required to reach this set of parameters.

Eine Suche nach dem Zerfall B → π τ ν wird vorgestellt. Die Suche wird auf dem vollständigen Belle Datensatz durchgeführt, der 772E6 B anti-B Paare beinhaltet, die auf der Y(4s) Resonanz mit Belle Detektor am asymmetrischen e+e- KEKB Beschleuniger gesammelt wurden. Das τ Lepton wird in den Zerfallskanälen τ → e ν ν, τ → μ ν ν, τ → π ν und τ → ρ ν rekonstruiert. Eines der beiden B Mesonen, das Btag, wird mittels eines auf NeuroBayes beruhenden Algorithmus vollständig in einem hadronischen Zerfallskanal rekonstruiert. Der Rest des Kollisionsereignisses beinhaltet genau zwei geladene Spuren im Falle eines Signalzerfalls. Die weitere Trennung zwischen Signal und Untergrund wird mithilfe von Boosted Decision Trees durchgeführt. Ein Fit wird in der Verteilung der Extra Energie im elektromagnetischen Kalorimeter ECL, welche definiert ist als alle Energie die weder vom Btag noch von der rekonstruierten Signalseite stammt, durchgeführt. Kein signifikantes Signal wird beobachtet und ein oberes Limit von Br( B → π τ ν ) < 2.5E-4 basierend auf einem Vertrauensintervall von 90% wird bestimmt. Das Ergebnis ist in guter Übereinstimmung mit der Vorhersage des Standard Modells.

Being a flavor changing neutral current process, inclusive semileptonic B- meson decays provide reliable testing grounds for the Standard Model at the loop level. They are also importanat in the CKM phenomology and investing the CP violation due to the existence of sizable interference terms in the decay amplitude. In this work , the rare inclusive semileptonic B- meson decays for (lepton is electron ,muon , tau) are investigated in the context of the Standard Model.The differential branching ratio, forward-backward asymmetry ,CP &ndash / violating asymmetry and CP &ndash / violating asymmetry in the forward-backward asymmetry in these processes are examined.The dependencies of these physical parameters on the Standard Model parametres are analyzed by paying a special attention to the long distance effects. Although the branching ratios predicted for the inclusive semileptonic B- meson decays are relatively small because of CKM suppression , it has been found that there is a significant ACP and ACP(AFB) for these processes.

Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009. / This study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers and wine producers, as a result of cork-tainted wine. Although contaminated new unused corks are frequently implicated as the origin of this taint, contaminated cellar equipment and water can also be the source of the problem. An explorative investigation into the incidence of cork taint in South African wines showed that 3.8% of the 133 wines tested, contained 2,4,6-trichloroanisole (TCA) concentrations of 3.5 ng/L and higher, as determined by gas chromatography coupled with electron capture detection (GC-ECD). TCA concentrations higher than 1 ng/L were found in 18% of the wines tested. All affected wines were sealed with solid or agglomerate cork stoppers. These wines were sourced from various wineries in the Western Cape region, South Africa and were of different cultivars. None of the wines sealed with synthetic closures had any detectable TCA, 2,4,6-tribromoanisole (TBA) or pentachloroanisole (PCA) levels and only very low 2,3,4,6- tetrachloroanisole (TeCA) levels (1 ng/L or less). Another group of 28 wines that were rejected by the official South African wine regulatory body on the basis of the presence of mouldy taint during wine certification, was also included in this study. GC-ECD analysis showed that 30% of the wines in this group contained TCA at concentrations of 3.5 ng/L and higher. These results pointed to a relative high incidence of TCA in the wines investigated, especially those sealed with cork stoppers. Although no general conclusions should be made on the incidence of cork taint in the wider wine industry based on the results found within this explorative investigation, these findings confirmed the presence of cork taint in South African wines. Detection threshold values were determined for TCA, TeCA, TBA and PCA in three wine cultivars using the standard ASTM method. Results indicate that factors relating to the wine cultivar seemed to affect threshold values considerably. Our research proposes a detection range rather than an average detection threshold. Detection ranges established for TCA, TeCA, TBA and PCA in Chenin blanc, Pinotage and Shiraz coincide with reported values in literature. This result can be regarded as a valuable expansion of the existing knowledge of detection threshold values. Descriptive sensory analysis indicated significant (P 0.05) changes in the aroma profile of Chenin blanc, Pinotage and Shiraz after TCA, TeCA, TBA or PCA was added to the respective base wines that contained no detectable levels of the haloanisoles. The mouldy taint induced by these haloanisoles were described as mouldy, mouldy-chemical, mouldychlorine, as well as mouldy-acidic. In Chenin blanc, additions of TCA, in the concentration range 1 to 17 ng/L, resulted in a marked increase in the mouldy aroma and was accompanied by an immediate decrease in fruitiness. This change was already evident at added TCA concentrations of 1 ng/L. Similar trends were observed in Pinotage, while the addition of low levels of TCA to Shiraz (2 ng/L) resulted in a significant (P 0.05) decrease in the herbaceous character of the wine. The aroma changes observed were prominent enough to render the wine totally unacceptable in comparison to its original character. Consumers’ degree of liking did not seem to be affected by very low concentration levels of TCA in Chenin blanc, Pinotage or Shiraz, but rejection increased as the concentration increased beyond detection threshold level. A slight gender effect was also noticed. Female consumers appeared to be more sensitive to increasing levels of TCA, whereas male consumers did not respond as negatively to higher concentration levels of TCA. This study makes an important contribution towards understanding the sensory impact of especially TCA contamination in wine, through the establishment of concentration ranges at which these compounds exert a noticeable detrimental effect on the aroma profile of wine. Additional insight into cork taint in wine is provided by the consumer preference studies, where the effects of the taint on the product acceptance by consumers are demonstrated. The development of a modus operandi to ensure that sensory panels provide reliable data, can be regarded as an important contribution to wine-related research. This study is one of the first where advanced sensometric techniques were applied in sensory studies on cork tainted wines.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / O presente trabalho refere-se ao estudo sobre a razão da produção difrativa e total de B+ decaindo em J=y +K+, no ambiente do experimento CMS do colisor de prótons LHC do CERN, contribuindo assim com a compreensão geral do Modelo Padrão (SM) como a teoria das interações fundamentais entre as partículas elementares. Inicialmente, é apresentada uma análise com o intuito de selecionar os eventos que possuem um méson B+, uma vez que o canal de decaimento mencionado: poderá ser a primeira medida da produção exclusiva do méson B à escala de energia do LHC; é um dos principais canais de fundo para outras análises; e possibilita a utilização de um canal limpo para a calibração do CMS. Em seguida, é apresentada a forma de se identificar eventos difrativos no CMS, utilizando a baixa multiplicidade de torres ativas nos calorímetros CASTOR e HF. Esse estudo foi baseado em simulações computacionais, as quais reproduziram as condições físicas esperadas para o CMS/LHC, à energia de centro de massa de 10 TeV. Utilizou-se na geração de eventos o Monte Carlo POMWIG para as amostras difrativas e o PYTHIA para as demais. / This work concerns the study of the diffractive production ratio of the B+ meson decaying into J=y + K+, in the CMS/LHC environment, thus contributing to an general understanding of the Standard Model (SM) as the theory of fundamental interactions between elementary particles. To begin with, an analysis is done in order to select the events that have B+, as the study of the mentioned channel could provide the first measurement of the exclusive production of B mesons at the energy scale of the LHC. Also, it is an important channel both for further analysis and to make CMS calibrations. Furthermore, we show how to identify diffractive events in CMS, using low multiplicity of active cells in the forward calorimeters, HF and CASTOR. This study was based on computer simulations, which reproduce the Physics conditions expected for CMS at 10 TeV. The POMWIG generator was used to produce the diffractive samples and the others were done with PYTHIA.

O mercado cervejeiro passa por uma revolução voltada à produção em escala artesanal ao invés de escala industrial, devido às expectativas dos consumidores em busca de alta qualidade e novo sabor do produto final. Visando produzir uma cerveja leve com relação ao teor de extrato e álcool, com sabor diferenciado, foram realizados vários ensaios de adição de gengibre no processo de produção. O mais viável resultado foi obtido com adição de 2g L-1 de lascas de gengibre in natura na maturação. A cerveja artesanal adicionada de gengibre foi produzida em escala laboratorial, para permitir sua análise físico-química e análise sensorial. Paralelamente, foram analisadas outras vinte e oito amostras de cerveja Pilsen para efeitos comparativos com relação aos aspectos físico-químicos. De acordo com o resultado do teste sensorial, o índice de aceitabilidade global foi de 92%, estando também acima de 70% o índice dos atributos individuais avaliados. A cerveja artesanal adicionada de gengibre apresentou características mais próximas às amostras de “Cerveja” ao invés das amostras “Puro Malte”, segundo classificação com relação ao teor de malte, por meio de análises quimiométricas (PCA e HCA). Essa discriminação entre os grupos foi devida aos teores de álcool, grau real de fermentação, grau aparente de fermentação, potássio, calorias e magnésio. O produto final apresentou como características principais um baixo teor alcoólico (3,40o GL), baixo valor energético (115,44 KJ 100 mL-1) e extrato reduzido (7,81º Plato). Apesar do amargor mais acentuado (21,55 B. U.), o índice de aceitabilidade para o amargor permaneceu acima de 70%, com flavor picante e aromático. / The brewing market undergoes a revolution directing to production on a homemade scale rather than an industrial scale, due to the expectations of consumers searching high quality and new flavor of the final product. In order to produce a light beer with respect to the extract and alcohol content and different flavor, several ginger addition tests were carried out in the production process. The most viable result was obtained with addition of 2 g L-1 of ginger flakes in natura at maturation. The artisanal brewed beer of ginger was produced in laboratory scale, to allow its physical-chemical analysis and sensorial analysis. In parallel, others twenty-eight samples of Pilsen beer were analyzed for comparative purposes in relation to physico-chemical aspects. According to the result of the sensorial test, the overall acceptability index was 92% as also as individual attributes evaluated were also above 70%. The artisanal beer added with ginger showed characteristics closer to the "Beer" samples than the "Pure malt" samples, according to classification in relation to the malt content, by means of chemometric analyzes (PCA and HCA). This discrimination between groups was due to alcohol, real degree of fermentation (RDF), apparent degree of fermentation (ADF), potassium, calories and magnesium. The final product had a low alcohol content (3.40 oGL), low energy (115.44 KJ 100 mL-1) and reduced extract (7.81 oPlato). Despite the more pronounced bitterness (21.55 B. U.), the acceptability index forbitterness remained above 70%, with spicy and aromatic flavor.