Physicochemical and Sensory Evaluation of Non-alcoholic Wine-like Beverages Prepared from Selected Grape Cultivars

Charmila C Ratnasooriya,Vasantha Rupasinghe Hp,Nancy L Pitts

doi:10.4172/2155-9600.1000119

Abstract

The heat treatment of holding grape mash at 60°C for 30 minutes allowed recovery of a higher concentration of specific phenolic compounds into juice without giving caramelized flavours and odours. Physicochemical and sensory properties of four grape juice blends prepared from three selected grape cultivars, ‘Castel 19637’, ‘Lucie Kulman’, ‘Sovereign Coronation’ and water were evaluated on the selection for a non-alcoholic wine-like beverage. A descriptive sensory study was conducted using 18 trained panelists to assess the color, sweetness, astringency, viscosity and overall acceptability of the beverages. Overall, considering the sensory attributes, concentration of bioactive phenolics, antioxidant capacity measured by ferric reducing antioxidant capacity, and moderate sugar content, the blend of ‘Castel 19637’: water (3:2, v:v) was found to have more potential to be used in developing a wine-like functional beverage. ‘Castel 19637’, which was originally developed as a red wine grape cultivar, can be recommended as a suitable grape cultivar for developing a functional beverage.

Highlights

In North America the market for functional beverages such as enhanced water, a non-caloric source of vitamins and minerals, increased by 73% from 2002 to 2007 [1]
Quantification of individual classes of phenolics showed that heating the mash at 65°C, 30 min or 85°C, 15 min resulted in greater concentrations of total flavan-3-ols, flavonols, and stilbene being extracted into the juice compared to the unheated control (Figure 1)
Four grape juice blends were prepared in an attempt to identify a non-alcoholic, wine like, bioactive phenolics-rich beverage with acceptable sensory attributes

Summary

Introduction

In North America the market for functional beverages such as enhanced water, a non-caloric source of vitamins and minerals, increased by 73% from 2002 to 2007 [1]. Phenolics are physiologically active compounds with antioxidant properties which are abundant in fruits and vegetables and could provide significant beneficial health effects [2]. In the preparation of grape juice, grapes are pressed first into a mash. Heat application to the grape mash was reported to be an effective pre-treatment for recovering more anthocyanins and stilbenes in the juice than direct pressing without a heat pretreatment [5]. Fuleki and Ricardo-Da-Silva [6] reported that flavan-3-ols concentrations of juices prepared from the wine grape cultivars ‘Baco noir’ and ‘Marechal Foch’ increased when the respective mashes were heated at 60°C for 60 minutes before pressing. Grape flavor is more likely to be adversely impacted by heat processing than the pigments and phenolics of grapes [7,8]

Methods

Results

Conclusion