Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Frölech, Dianini Brum; Assis, Adriane Marinho de; Nadal, Michele Carla; Mello, Letícia Leal de; Oliveira, Bruna Andressa dos Santos; Schuch, Márcia Wulff

doi:10.1590/0100-29452019141

Cited by 5 publications

(4 citation statements)

References 11 publications

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“…However, "Isabella" grapes usually require blending with other cultivars to enhance the juice colour (Margraf et al, 2016). Grape juice colour intensity is considered a quality indicator because it has a considerable influence on sensory acceptability (Fr€ olech et al, 2019). Thus, this study aimed to determine the impact of US treatment on the postharvest of different "Isabella" grapes and the anthocyanin composition of their juices.…”

Section: Ultrasound Irradiation Of Grapes 1333mentioning

confidence: 99%

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Comarella¹,

Treptow

Oliveira

et al. 2021

BFJ

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PurposeThe aim of this study was to evaluate the effect of ultrasound (US) treatment on the postharvest of “Isabella” grapes and the consistency of the obtained results regarding the composition of anthocyanins in grape juice over three successive harvest years using a combination of analytical techniques.Design/methodology/approachJuices produced from “Isabella” grapes sonicated for different durations (3, 5, 7 and 10 min) were analysed. The grapes were harvested and sonicated in 2013, 2014 and 2015, and each treated sample was stored for 1, 3 and 5 days in order to verify the time necessary for the development of the US response. The juices were analysed through physicochemical analysis (total monomeric anthocyanins). The anthocyanin profiles were quantified and identified using high performance liquid chromatography coupled to photodiode array and mass spectrometry detectors (HPLC-PDA-MSn).FindingsThe results demonstrated the potential of US in improving the quality of grape juice. In all three harvests, it was observed that the treatments were effective in increasing the concentration of anthocyanins. For the 2013 harvest, the application of US for 5 min led to a 103% increase in juice pigments. However, the US response profile varied among the three harvests, indicating that the US effect was influenced by the ripening conditions of the fruit. In total, 33 anthocyanins were identified in the grape juice. For the first time, peonidin-3-p-coumaroyl glucoside-5-glucoside was identified in “Isabella” juice.Originality/valueThe results of this study validated US treatment as a simple and effective physical method that can be used as an alternative technology for improving the general quality of products such as juice by increasing the pigment concentrations that are linked to the colour and antioxidant potential of drinks. Moreover, the results demonstrate that US treatment may be less effective in the case of a sample with distinct phenolic maturation.

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Section: Ultrasound Irradiation Of Grapes 1333mentioning

confidence: 99%

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Comarella¹,

Treptow

Oliveira

et al. 2021

BFJ

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“…The G08 genotype showed a higher pH value (3.34), differing significantly from all except for genotype G12 (3.33) (Table 2). These results were considered intermediate compared to those verified by Frölech et al (2019) and Bandeira et al (2017) for 'Bordô' juices produced in the Pelotas (RS) region, whose values were found to be 3.28 and 3.45, respectively. The chemical characteristics of grape juices are extremely important since they provide information on the quality and the factors that may interfere with their acceptability by consumers (Vilas Boas et al, 2016a).…”

Section: Resultsmentioning

confidence: 47%

Productivity and quality of juices from different genotypes of ‘Bordô’ grape (Vitis labrusca) in the Vale do Rio do Peixe -SC region

Bender

Souza

Caliari³

et al. 2021

Rev. Ceres

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The present study aimed to evaluate productive characteristics and the physical, chemical and sensory quality of juices elaborated from different clones of the 'Bordô' cv. produced in the Vale do Rio Peixe-SC region, in 2016/17. The 11 genotypes evaluated were identified as: G03, G07, G08, G10, G12, G13, G15, G16, G17, G18 and G19. At harvest, fruit production and quality were evaluated. The mean productivity of the 11 tested genotypes was 31.2 t ha -1 , with a production of 18.7 kg/plant. Genotypes G13, G16, G19 and G08 showed higher productivity in t ha -1 and kg/plant. G10 had the highest acidity. Genotypes G18 and G19 showed lower color intensity and phenolic compounds. Sensorially, genotypes G19 and G16 received lower scores for color, pleasant aroma and overall impression aspects. The 11 'Bordô' genotypes evaluated showed high productivity and favorable physical, chemical and sensory characteristics for the industrialization of juices in the Vale do Rio do Peixe-SC region, with the exception of the juices of genotypes G18 and G19, which showed little color, something that may end up mischaracterizing the 'Bordô' juices.

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“…the steam distillation extracting pan system (Frölech et al, 2019;Guerra et al, 2016;Marcon et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Compostos fenólicos individuais em sucos de uva elaborados por diferentes sistemas de extração

Bender,

Caliari,

Sousa

et al. 2024

Sem. Ci. Agr.

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Objetivou-se com este estudo avaliar a influência dos processos de extração arraste de vapor (S1) e enzimático (S2) sobre a composição polifenólica de sucos de uva das variedades Bordô, Concord e BRS Violeta produzidos na região do Vale do Rio do Peixe-SC. Foram identificados e quantificados 12 compostos fenólicos por cromatografia líquida de alta eficiência com detector de arranjo de diodos (CLAE-DAD), que diferiram sua concentração de acordo com a variedade e sistema de extração. A partir de análises de componentes principais observou-se que ‘BRS Violeta’ apresentou forte correlação com os ácidos cafeico e 4-hidroxibenzóico, bem como, com catequina e tirosol e a soma dos compostos fenólicos. ‘Bordô’ no S1 e S2 apresentaram a maior concentração para t-resveratrol e ácido vanílico. ‘Concord’ S1 e S2, apresentaram as menores concentrações de fenóis. A variedade foi determinante para a concentração final de cada composto fenólico, devido aos determinantes genéticos e propriedades tecnológicas. Os sistemas de extração influenciam na composição fenólica dos sucos, no entanto, o impacto sobre cada composto específico foi diferente em cada variedade.

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Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Cited by 5 publications

References 11 publications

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Ultrasound irradiation of grapes: effect on the anthocyanin profile of “Isabella” juice

Productivity and quality of juices from different genotypes of ‘Bordô’ grape (Vitis labrusca) in the Vale do Rio do Peixe -SC region

Compostos fenólicos individuais em sucos de uva elaborados por diferentes sistemas de extração

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