Abstract
The objective of the present work was to evaluate the physicochemical and sensory quality of juices from different grape cultivars resulting from two extraction methods. Juices from eight grape cultivars (‘Bordô’, ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’, ‘BRS Cora’, ‘Isabel’, ‘Isabel Precoce’ and ‘BRS Violeta’) were prepared using two extraction systems: an integral suquifier; an adapted heat exchanger. Physicochemical determinations, such as soluble solids, pH, titratable acidity,ratio(relation between soluble solids and titratable acidity), reducing sugars, density, turbidity, color, total polyphenols, anthocyanins and antioxidant activity, were evaluated in the obtained juices. Sensory assessment of the juices was also carried out based on the attributes “pleasant aroma”, “unpleasant aroma”, “acidity”, “sweetness”, “balance”, “body”, “astringency” and “overall impression”. The soluble solids content was higher when the integral suquifier was used, while total acidity was lower when the adapted heat exchanger was used for ‘BRS Carmem’ and ‘BRS Violeta’ grape cultivars. The “overall impression” of the juices showed no difference between the treatments for most grape cultivars. According to the physicochemical and antioxidant activity evaluations, the integral suquifier had superior results than the adapted heat exchanger for ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’ and ‘Isabel Precoce’ grape cultivars. Sensorially, the extraction methods used did not influenced the acceptance of the juices, except for ‘BRS Carmem’, which showed greater appreciation when extracted by the integral suquifier, and for ‘Bordô’, which was more appreciated when extracted by the adapted heat exchanger method.
Highlights
The Brazilian wine sector is an important economic segment, generating employment and income for the country in several production areas, ranging from the cultivation of grapes for fresh consumption, to those for processing (Lima et al, 2015; Zanus, 2015)
Data from the Brazilian Union of Vitiviniculture - UVIBRA, demonstrates the growth of grape juice production, whose commercialization has almost doubled in the domestic market in a seven-year period, reaching more than 162 million liters of grape juice sold in 2018 (UVIBRA, 2018)
The aim of this study was to assess the quality and the sensory acceptance of whole grape juice from different grape cultivars obtained through the whole juice elaboration system, called integral suquifier, compared to the heat exchanger system
Summary
The Brazilian wine sector is an important economic segment, generating employment and income for the country in several production areas, ranging from the cultivation of grapes for fresh consumption, to those for processing (Lima et al, 2015; Zanus, 2015). The state of Santa Catarina is the second largest national producer of wines and musts, with predominance of table wines and juices. There has been an important increase in the production of grape juice in the state, which has demonstrated an inverse relationship with the production of table wines, showing a trend of converting the production of table wines to the production of grape juice (Caliari, 2018). The most economically significant wine region is located in the Alto Vale do Rio do Peixe, a region that covers several municipalities, and is characterized by the prevalence of family farming (Nodari and Frank, 2019), where the most produced grape cultivars are ‘Isabel’, ‘Bordô’ and ‘Niagara branca’ (Caliari, 2018)
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