Composição do suco de uva caseiro de diferentes cultivares

Rizzon, Luiz Antenor; Link, M. L.

doi:10.1590/s0103-84782006000200055

Cited by 41 publications

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“…In general there is great homogeneity in the density values, for which the lowest average for purple grape juices was 1.060 in 2015 and 2016 and the highest was 1.066 in the years 2012 to 2014, while the lowest average observed in white grape juices was 1.060 in 2014 and 2016 and the highest was 1.068 in 2012. 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.…”

Section: Resultscontrasting

confidence: 87%

“…Several methodologies are used to produce grape juice, a common one involves the following steps: destemming and crushing, heating, addition of enzymes, juice extraction, clarification, pasteurization and bottling [6,7]. In the processing of white grape juices, some producers remove the peels before heating, which is not done with purple juices.…”

Section: Introductionmentioning

confidence: 99%

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

2016

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Abstract. The objective of this study was to compare the physicochemical profile of white and purple grape juices through the analysis of reports from the database of an oenological laboratory located in the Serra Gaúcha. The reports of the years 2012 through May of 2016 containing the parameters alcohol, pH, reducing sugars, relative density, titratable acidity, total soluble solids and volatile acidity were used for the statistical evaluation. There was no statistically significant difference regarding the alcohol content and density of white juices compared to purples in any year. Statistically significant pH values were found in the crops of 2014 and 2015. As for the reducing sugars parameter, it was observed a statistically significant difference in the year of 2014. Titratable acidity was statistically significant in all crops. Statistically significant values of total soluble solids were observed in the harvests of 2014 and 2015. The volatile acidity parameter showed statistical significance in the year 2014. The inherent genetic differences between the varieties of grapes used for each juice and the distinct technological processes used in the production are the factors that explain the results.

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Section: Resultscontrasting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

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

2016

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“…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]. Grapes are one of the earliest fruits used in the human diet and grape juices have become an economical alternative for grape producing regions [2].…”

Section: General Introductionmentioning

confidence: 99%

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

2018

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“…Freitas (2006) obtained 0.85% of acidity in grape juice of the same variety. Rizzon and Link (2006) found acidity varies due to the varieties characteristics and, studying grape juice from different cultivars, higher values of acidity for Isabel and Cabernet cultivars and lower values for Claret and Concord cultivars were obtained. Nagatto et al (2003) found values between 0.5 and 0.9% acidity in grape juice from Isabel cultivar.…”

Section: Resultsmentioning

confidence: 93%

“…This value is below the minimum recommended by the Brazilian legislation for grape juice, which is 14% (Brasil, 2000). Rizzon and Link (2006), studying the composition of homemade juice from different cultivars (Isabel, Claret, Concord and Cabernet Sauvignon) also found soluble solids under the law, with values between 12.2 and 13.1 ºBrix. According to Freitas (2006) andRizzonand Link (2006), these variations may occur probably due to the dilution effect of the water steam used in the heating and extraction of the pigments of grape due to the type of equipment and the conditions used.…”

Section: Resultsmentioning

confidence: 94%

Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses

et al. 2016

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Knowing that moderate stress such as UV radiation can activate defense mechanisms in plants, the use of UV-C radiation appears as hypothesis of a promising technique that would help to stimulate and enhance beneficial compounds for health, through a clean and healthy technology. In this study, the possible induction of secondary metabolism, the increase in the content of phytochemical compounds and physicochemical changes through the use of UV-C radiation were evaluated on whole grape juices produced with Vitis labrusca grapes, cultivar Isabel Precoce. Grapes were harvested, sanitized, exposed to UV-C radiation at doses of 0, 2, 4 and 6 KJ m , and then the juices were prepared and packed into amber glass bottles at room temperature. Analyses were performed at 0, 30, 60, 90 and 120 days of storage. Based on results obtained and conditions in which the experiment was performed, UV-C treatment in grapes caused abiotic stress in the fruits, affecting color, titratable acidity, soluble solids/titratable acidity ratio, vitamin C and percentage of protection against oxidation. Application of UV-C did not change levels of phenolic compounds in fruit juices or the percentage of scavenging free radicals, pH and soluble solids.Index terms: Phenolics; antioxidant activity; vitamin C. RESUMOSabendo que estresses moderados como a incidência de radiação UV podem ativar mecanismos de defesa nos vegetais, o uso da radiação UV-C surge como hipótese de uma técnica promissora que ajudaria a estimular e a potencializar compostos benéficos para a saúde, por meio de uma tecnologia limpa e saudável. Neste estudo, avaliou-se a possível indução ao metabolismo secundário, o incremento do teor de compostos fitoquímicos e as alterações físico-químicas, por meio do uso da radiação UV-C em sucos de uva integrais produzido com uvas Vitis labrusca, cv. Isabel Precoce. As uvas foram colhidas, sanitizadas, submetidas à exposição à radiação UV-C, nas doses 0; 2; 4; e 6 kJ m -2 e, em seguida, destinadas à elaboração de sucos, que foram acondicionados em frascos de vidro âmbar e armazenados à temperatura ambiente, sendo as análises realizadas nos dias 0, 30, 60, 90 e 120 dias de armazenamento. Com base nos resultados obtidos e nas condições em que foi realizado o experimento, verificou-se que o tratamento UV-C nas uvas provoca um estresse abiótico nas frutas, afetando a coloração, acidez titulável e relação sólidos/acidez titulável, vitamina C e porcentagem de proteção contra a oxidação. A aplicação da radiação UV-C não resultou em alterações nos teores de compostos fenólicos dos sucos, nem na porcentagem de sequestro de radicais livres, não alterando também o pH e sólidos solúveis.

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Composição do suco de uva caseiro de diferentes cultivares

Abstract: RESUMO Um volume considerável de uva do grupo das americanas da Serra Gaúcha é destinado para a produção de suco de uva caseiro. O objetivo do presente trabalho foi avaliar o efeito das cultivares Isabel, Bordô (Ives)

Cited by 41 publications

References 0 publications

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

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

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses

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