Desenvolvimento de um espumante com colágeno

Abstract

Sparkling wine is a drink that goes beyond simply celebrating special dates; it plays a crucial role in wine culture and history, adding effervescence and liveliness to important moments. Thanks to the climatic conditions and the peculiar soil of Brazil, the production of this commodity is stimulated, resulting in its exceptional quality, being recognized as a product of high excellence. Collagen is the most abundant protein in the human body. This protein is responsible for the integrity, elasticity and strength of connective tissues, thus maintaining the shape and function of cartilage, bones and skin. The loss of collagen results in a progressive change in skin tissue, muscle flaccidity, reduced bone density, loss of elasticity of ligaments and joints, among others. Supplementation with collagen has been identified as an alternative to avoid these changes during aging. In this context, this work aimed to develop a white sparkling wine with the addition of collagen, to offer the consumer a new alternative for the consumption of functionalized sparkling wine. For that, a commercial sparkling wine produced by the Charmat method was added with different concentrations of collagen peptides from three commercial brands, and after eight months, the concentration of total proteins (Kjeldahl method) and the sensory characteristics of the sparkling wines were evaluated. The results showed the concentrations of total proteins in the final product proportionally increase the amount of collagen peptides added but vary depending on the commercial brand. In turn, the addition of collagen did not negatively affect the sensory characteristics of the wines, but at medium to high concentrations it contributed positively to the effervescence, taste and aromatic quality, and the general quality of the wines. Considering a moderate consumption of the drink, the concentration of proteins in wines plus 5 g/L of collagen (the highest amount evaluated) does not meet the daily needs but can contribute to the total demand. In general, the data obtained indicate that the addition of collagen in wines can be used as an alternative in the "functionalization" of sparkling wines. [resumo fornecido pelo autor]