Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes
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 Ros...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Fruticultura
2019-01-01
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| Series: | Revista Brasileira de Fruticultura |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100902&lng=en&tlng=en |
| _version_ | 1819236455776518144 |
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| author | Dianini Brum Frölech Adriane Marinho de Assis Michele Carla Nadal Letícia Leal de Mello Bruna Andressa dos Santos Oliveira Márcia Wulff Schuch |
| author_facet | Dianini Brum Frölech Adriane Marinho de Assis Michele Carla Nadal Letícia Leal de Mello Bruna Andressa dos Santos Oliveira Márcia Wulff Schuch |
| author_sort | Dianini Brum Frölech |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-23T13:04:43Z |
| format | Article |
| id | doaj.art-513222c1a6dd4c1e8179a496a5b02f06 |
| institution | Directory Open Access Journal |
| issn | 1806-9967 |
| language | English |
| last_indexed | 2024-12-23T13:04:43Z |
| publishDate | 2019-01-01 |
| publisher | Sociedade Brasileira de Fruticultura |
| record_format | Article |
| series | Revista Brasileira de Fruticultura |
| spelling | doaj.art-513222c1a6dd4c1e8179a496a5b02f062022-12-21T17:45:55ZengSociedade Brasileira de FruticulturaRevista Brasileira de Fruticultura1806-99672019-01-0141110.1590/0100-29452019141S0100-29452019000100902Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapesDianini Brum FrölechAdriane Marinho de AssisMichele Carla NadalLetícia Leal de MelloBruna Andressa dos Santos OliveiraMárcia Wulff SchuchAbstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100902&lng=en&tlng=engrapevineVitis sppprocessing |
| spellingShingle | Dianini Brum Frölech Adriane Marinho de Assis Michele Carla Nadal Letícia Leal de Mello Bruna Andressa dos Santos Oliveira Márcia Wulff Schuch Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes Revista Brasileira de Fruticultura grapevine Vitis spp processing |
| title | Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes |
| title_full | Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes |
| title_fullStr | Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes |
| title_full_unstemmed | Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes |
| title_short | Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes |
| title_sort | chemical and sensory analysis of juices and cuts of bordo and niagara rosada grapes |
| topic | grapevine Vitis spp processing |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000100902&lng=en&tlng=en |
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