Chemical characteristics of grape juices from different cultivar and rootstock combinations
The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766�...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Embrapa Informação Tecnológica
2014-07-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2014000700540&lng=en&tlng=en |
| _version_ | 1819041437691412480 |
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| author | Rita de Cássia Mirela Resende Nassur Giuliano Elias Pereira Juliana Alvarenga Alves Luiz Carlos de Oliveira Lima |
| author_facet | Rita de Cássia Mirela Resende Nassur Giuliano Elias Pereira Juliana Alvarenga Alves Luiz Carlos de Oliveira Lima |
| author_sort | Rita de Cássia Mirela Resende Nassur |
| collection | DOAJ |
| description | The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar. |
| first_indexed | 2024-12-21T09:24:59Z |
| format | Article |
| id | doaj.art-0d3a52b51f114bc6b020ce6871c4fe45 |
| institution | Directory Open Access Journal |
| issn | 1678-3921 |
| language | English |
| last_indexed | 2024-12-21T09:24:59Z |
| publishDate | 2014-07-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj.art-0d3a52b51f114bc6b020ce6871c4fe452022-12-21T19:08:54ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212014-07-0149754054510.1590/S0100-204X2014000700006S0100-204X2014000700540Chemical characteristics of grape juices from different cultivar and rootstock combinationsRita de Cássia Mirela Resende NassurGiuliano Elias PereiraJuliana Alvarenga AlvesLuiz Carlos de Oliveira LimaThe objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2014000700540&lng=en&tlng=enVitis labruscaantocianinasaminas biogênicasfenólicosanálise de componentes principais |
| spellingShingle | Rita de Cássia Mirela Resende Nassur Giuliano Elias Pereira Juliana Alvarenga Alves Luiz Carlos de Oliveira Lima Chemical characteristics of grape juices from different cultivar and rootstock combinations Pesquisa Agropecuária Brasileira Vitis labrusca antocianinas aminas biogênicas fenólicos análise de componentes principais |
| title | Chemical characteristics of grape juices from different cultivar and rootstock combinations |
| title_full | Chemical characteristics of grape juices from different cultivar and rootstock combinations |
| title_fullStr | Chemical characteristics of grape juices from different cultivar and rootstock combinations |
| title_full_unstemmed | Chemical characteristics of grape juices from different cultivar and rootstock combinations |
| title_short | Chemical characteristics of grape juices from different cultivar and rootstock combinations |
| title_sort | chemical characteristics of grape juices from different cultivar and rootstock combinations |
| topic | Vitis labrusca antocianinas aminas biogênicas fenólicos análise de componentes principais |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2014000700540&lng=en&tlng=en |
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