Data/hora: 12/06/2024 02:49:35

Provedor de dados: | 94
País: | Brazil
Título: | Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes
Autores: | Frölech,Dianini Brum; Assis,Adriane Marinho de; Nadal,Michele Carla; Mello,Letícia Leal de; Oliveira,Bruna Andressa dos Santos; Schuch,Márcia Wulff.
Data: | 2019-01-01
Ano: | 2019
Palavras-chave: | Grapevine; Vitis spp; Processing.
Resumo: | Abstract  the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100902
Editor: | Sociedade Brasileira de Fruticultura
Relação: | 10.1590/0100-29452019141
Formato: | text/html
Fonte: | Revista Brasileira de Fruticultura  v.41 n.1 2019
Fonte: | info:eu-repo/semantics/openAccess