Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

Costa, Vagner Brasil; Andrade, Suélen Braga de; Kaltbach, Pedro; Bender, Angélica; Goulart, Carolina; Herter, Flávio Gilberto

doi:10.1051/bioconf/20191201018

Cited by 4 publications

(3 citation statements)

References 9 publications

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“…In a study carried out by Brighenti et al, (2018), the authors concluded that after an evaluation period of four harvests, G16 is one of the most suitable genotypes for the Vale do Rio Peixe-SC region since it presented quality grapes suitable for making wines and juices. Costa et al (2019) found lower values (11.4 and 13.0 °Brix) than those found in the present study, in 'Bordô' juices produced in the south of Rio Grande do Sul. The authors attribute the low values to the steam extraction system.…”

Section: Resultscontrasting

confidence: 91%

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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Section: Resultscontrasting

confidence: 91%

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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“…According to Brighenti et al (2018), in the south and southeast regions of Brazil, the maturation period of the BOR grape coincides with the rainy season and, in certain situations, the cultivar does not reach a satisfactory soluble solids ratio to produce quality juices. Costa et al (2019) also found values below the legislation in BOR (11.37 and 13.00 °Brix) and CON (13.37 and 13.27 °Brix) steam-extracted juices produced in the Campanha region of Rio Grande do Sul. Borges et al (2014) evaluated the quality of the cultivar CON in Rolândia-PR, verifying that in the two studied harvests (2010 and 2011) the final period of maturation was marked by intense rainfall, which may have contributed to the must dilution and reduction in the soluble solids content.…”

Section: Resultsmentioning

confidence: 73%

“…The steam extraction of grape juice represents an alternative for small farmers to make the small rural property economically viable. It is a widespread system in rural properties in the highland region of the State of Rio Grande do Sul (Costa et al, 2019;Marcon et al, 2013). The key factor that leads to the production of grape juice by an extractor…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory properties of grape juices produced from different cultivars and extraction systems

Bender¹,

Souza²,

Malgarim³

et al. 2021

Semina: Ciênc. Agrár.

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The objective of the present study was to evaluate grape juices from different cultivars obtained by two different technologies: steam juicer system (S1) and enzymatic system (S2). The beverages were evaluated for physicochemical and sensory characteristics and their adequacy to the identity and quality standards of whole grape juice. Experiments were carried out in the 2018 and 2019 harvests with the grape cultivars BRS Rúbea (RUB), BRS Cora (COR), BRS Violeta (VIO), BRS Carmem (CAR), BRS Magna (MAG), Bordô (BOR), Isabel (ISA), Isabel Precoce (IP), Concord (CON), Concord Clone 30 (C30) and SCS 421 Paulina (SCSP). Treatments followed factorial design (cultivars x extraction system). S1 resulted in juices with lower soluble solids content; on average, a reduction of 3.12 °Brix in 2018 and 2.30 °Brix compared with the original content in grapes. Among S1 juices, only VIO and MAG in 2018, and VIO and CAR in 2019 achieved the minimum value of soluble solids (14 °Brix) established by the Brazilian legislation. Juices of SCSP and CON in 2018 and C30, CON and RUB in 2019 presented values lower than 14 °Brix, independent of the extraction system. S2 juices were characterized by higher values of total acidity, soluble solids, reducing sugars, anthocyanins, global impression, and equilibrium, as well as lower values of lightness for most of the cultivars.

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The chemical composition of two kinds of grape juice with medicinal plant addition

Mankovecký

Galovičová

Kačániová

2021

Potr. S. J. F. Sci.

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The safety of plant-based food with an herbal origin is a priority for producers and final consumers these days. The interest in the high biological value of the final food products enriched with herbal ingredients is rising. We focused on the study of physico-chemical composition and antioxidant activity of two kinds of grape juice with medicinal plant addition in our study. We used 2 varieties of grapes - Welschriesling and Cabernet Sauvignon, six species of medicinal plants - Calendula officinalis L., Ginkgo biloba, Thymus serpyllum, Matricaria recutita, Salvia officinalis L., and Mentha aquatica var. citrata in our experiment. There were14 samples prepared, two of them were control samples and 12 samples were treated with medicinal plants. We tested each of the selected parameters triplicate with an interval of one week. We evaluated the results statistically in 4 levels of significance p <0,01, p <0,001, p <0,0001 and p <0,00001. The content of fructose, glucose, dry matter, density, malic acid, pH, potential alcohol, total acids, and total sugars in the treated samples was significantly lower compared to the control sample, which was probably due to the degree of dilution of grape juice with extracts gained from medicinal plants. The antioxidant effect was demonstrably higher in the samples enriched with medicinal plants than in the control samples. The highest antioxidant effect was measured in the second test in the samples with the addition of Thymus serpyllum (80.93 % - white grape must, 82.33 % - blue grape must), Calendula officinalis L. (79.29 % - white grape must, 80.49 % - blue grape must) and Ginkgo biloba (79.10 % - white grape must, 83.3 % - blue grape must). Generally, we found out that the selected medicinal plants increase the biological quality of grape juice.

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Physico-chemical aspects of grape juices produced in the region of Campanha Gaucha, RS, Brazil (Southern Brazil)

Cited by 4 publications

References 9 publications

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

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

Physicochemical and sensory properties of grape juices produced from different cultivars and extraction systems

The chemical composition of two kinds of grape juice with medicinal plant addition

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