Abstract
The search for food products that promote health has grown over the years. Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health. Grape juice can be produced from any grape variety once it has attained appropriate maturity. However, only in traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties. For example, Brazilian grape juices are essentially produced from Vitis labrusca grape varieties, known as American or hybrid, as they preserve their characteristics such as the natural flavour after pasteurisation. Grapes are one of the richest sources of phenolic compounds among fruits. Therefore, grape juices have been broadly studied due to their composition in phenolic compounds and their potential beneficial effects on human health, specifically the ability to prevent various diseases associated with oxidative stress, including cancers, cardiovascular and neurodegenerative diseases. Therefore, this review will address grape juices phenolic composition, with a special focus on the potential beneficial effects on human health and on the grape juice sensory impact.
Highlights
Phenolic compounds present in grapes and in their derivatives, such as grape juices, represent today a broad area of research, given the benefits that they have on the human health
Grape juice is a clear or cloudy liquid extracted from the grapes using different technological processes, being the main techniques employed “Hot press” (HP), “Cold press” (CP) and “Hot Break”
The skins phenolic in grape juice are mainly those those ones extracted from the grape and,compounds to a lesser present extent, those extracted from the grape ones extracted from the grape skins and, to a lesser extent, those extracted from the grape seeds seeds [21]
Summary
Grape juice is a clear or cloudy liquid extracted from the grapes using different technological processes, being the main techniques employed “Hot press” (HP), “Cold press” (CP) and “Hot Break”. It is a non-fermented, non-alcoholic drink, with characteristic colour (red, white, rose), aroma (characteristic of the grape variety that gave rise to the juice) and taste [1]. In traditional wine producing regions, grape juices are produced from Vitis vinifera grape varieties, while, in Brazil, the grape juices are essentially produced from. Vitis labrusca grape varieties that present as the main feature the preservation of the natural flavour after pasteurisation. Most Vitis vinifera grape varieties have an unpleasant taste after the heat treatment, while the American grape varieties keep in the juice the characteristic aroma of the natural grape [3]. Cultivars of Vitis vinifera species, being preferentially used for the wine production, are used for the juice production [4], especially the ‘Cabernet Sauvignon’ cultivar [5]. A market survey in USA, in 2007, revealed that sixty percent of consumers who purchased functional beverages chose them in part for the presence of antioxidants [10]
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