Resumo: The use of wine in the preparation of sauces adds value to this type of culinary preparation, catering for a diverse audience and preferences. The aim of this work to produce wine sauces and determine their acceptability (acceptance test and purchase intention) and physicochemical characteristics. It was fond that the sauces were satisfactory, making the manufacture of the products viable. For the sensory analysis, a hedonic scale was used to assess the color, appearance, aroma, texture and flavor. In the general evaluation, the sensory analysis of the wine-based sauces showed satisfactory acceptance, particularly the dry white wine sauce. The production of wine sauces proved to be viable, and may represent an option for those in search of foods with possible health benefits.
