Banca de DEFESA: ZAIRA DO NASCIMENTO VALE

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : ZAIRA DO NASCIMENTO VALE
DATE: 29/04/2024
TIME: 09:00
LOCAL: meet.google.com/vve-szbk-peg
TITLE:

Demystifying pairing: wine experience from geographical indications from Rio Grande do Sul with northeastern cuisine

KEY WORDS:

food and beverages pairing; gastronomy and wine; Geographical indications

PAGES: 72
BIG AREA: Outra
AREA: Multidisciplinar
SUMMARY:

Wine gastronomy is a rising field within oenology, and promoting the harmonization of Brazilian cuisine from different states with domestic wines is an important step in spreading wine culture throughout the country. In this context, this work aimed to harmonize Northeastern cuisine with wines from Rio Grande do Sul, specifically wines from Geographical Indications, thus valorizing products with origin certification that recognize the geographical, cultural, and gustatory and aromatic potential of this terroir. Four Geographical Indications from Rio Grande do Sul were selected for this research: the Denomination of Origin "Altos de Pinto Bandeira," the Denomination of Origin "Vale dos Vinhedos," the Indication of Provenance "Campanha Gaúcha," and the Indication of Provenance "Farroupilha." Through bibliographic research, some studies on food and beverage harmonization were selected as references for choosing the methodology. Systematic review also served as the basis for selecting the dishes and wine varieties to be harmonized. For sensory analysis, two sensory panels were used: one in Rio Grande do Sul (experts in the field) with n=20, and another in the Northeast (consumers) with n=60, where participants tasted 4 typical dishes in a controlled environment, each with two proposed harmonizations using 2 different wines. Tasters used a structured hedonic scale from 1 to 9 to evaluate the harmonizations and additionally filled out a preference ranking evaluation. Finally, they also answered a structured purchase intention questionnaire with a scale from 1 to 5. For a better experience, a complete dinner (appetizer, main course, and dessert) was simulated. Results were evaluated using the chi-square association test. Differences between means were verified by the Wilcoxon/Mann Whitney test. Positive results for harmonization were agreed upon by both groups, with the most well-rated harmonizations being crab cakes with brut sparkling wine, moqueca with Chardonnay, and carne de sol with Cabernet Sauvignon. The harmonization of bolo de rolo with moscatel sparkling wine was most praised by the respondents.

COMMITTEE MEMBERS:
Presidente - 1796017 - SHANA SABBADO FLORES
Interna - 007.930.099-52 - CAROLINA PRETTO PANCERI - UFSC
Externo à Instituição - PAULO HENRIQUE MACHADO DE SOUSA - UFC
Externa à Instituição - ÂNGELA ROSSI MARCON - Unipampa
Externa à Instituição - SHANA PAULA SEGALA MIOTTO