Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

Abstract

The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.

Evaluation of physicochemical parameters of grape juices produced in the Serra Gaúcha

“…Rizzon and Miele [19] found values of 0.03 g/100g of acetic acid for whole juices, 0.05 g/100g of acetic acid for sweetened juices and 0.02 g/100g of acetic acid for the reprocessed juice, which are lower values than most found in this study. Gabardo et al [24] observed volatile acidity of 0.04 g/100g of acetic acid for both conventionally produced and organic white grape juice, those being low numbers when compared to the present work.…”

“…Rizzon and Link (2006) [18] analyzed homemade purple grape juices from different varieties and obtained density results on average of 1.055 which are lower than this study's results. Rizzon and Miele (2012) [19] evaluated commercial juices of three types (whole, sweetened and reprocessed), for which average density values were respectively, 1.069, 1.070 and 1.061, showing numbers very compatible with the present work. The lowest average value of alcohol content in purple grape juices was 0.27% (v/v) in the harvests of 2012 and 2015 while the highest mean was 0.43% in 2013.…”

“…In white grape juices the lowest average alcohol content was in 2012 in the value of 0.22%, and the highest was 0.50% in the year 2013. Rizzon and Miele [19] found mean values of alcohol of 0.21% in whole juices, 0.07% in sweetened juices and 0.03% in reprocessed juices available on the market, which are lower than most of the averages found in this study.…”

Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

“…However, similar values were reported for magnesium (0.10 mg/100 g), sodium (0.042 mg/100g), and zinc (1.1 mg/100g). Rizzon & Miele (2012), investigating minerals in grape juice, found higher values of sodium (0.067 mg/100 g), potassium (129.5 mg/100g), phosphorus (10.5 mg/100g), and magnesium (8.78 mg/100g), but lower values of iron (0.14 mg/100g).…”

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

“…Recently, society has shown a remarkable interest in the commercialization of juices and nectars in various forms (Carvalho et al, 2005). There is an incentive to produce grape juice because it has important nutritional properties (Burin et al, 2010) such as antioxidant activity due to the presence of phenolic compounds (Rizzon & Mielle, 2012).…”