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

Abstract

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.

Potencial qualitativo de sucos de uva produzidos na região da Campanha Gaúcha, Brasil

“…In the present study, the TP values were 1241.94 and 2536.39 mg of L -1 of catechin equivalents in juices from the steam juicer and the heat exchanger + enzymes, respectively (Table 5). These results are in accordance with those found by Bender et al (2021). These authors noticed differences in the phenolic composition of the grape juices and attributed them to the juice processing techniques, such as type of extraction and the addition or not of enzymes.…”

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

“…Grape juice is an economic alternative for traditional wine producing companies, cooperatives, small producers and agribusinesses (Bender et al, 2021), which exhibit quite different profiles in Brazil, including large high technology companies that use heat exchange distillation known as "tube in tube", and small family undertakings that produce so-called "artisanal", "homemade", "colonial" or "pan" juice via…”

“…Adding water to juice poses no health risk to consumers, but the product must be clearly labeled to adhere to legislation (IN nº 14, 2018) (Bender et al, 2019(Bender et al, , 2021Bresolin et al, 2013;Guerra et al, 2016;Marcon et al, 2013Marcon et al, , 2016. Bioactive content and profile are influenced by the juice processing techniques, primarily the time and temperature used (Lambri et al, 2015;Lima et al, 2015;Paranjpe et al, 2012;Toaldo et al, 2014).…”

“…Given the importance of grape juice for sustainable domestic viticulture, as well as its colonial and artisanal counterparts for family farms, especially in Southern Brazil, and the impasse between the composition of these products and Brazilian law, which reinforces the need to establish a category for these juices that does not depreciate the product (Bender et al, 2021;Bresolin et al, 2013), the present study aimed at assessing the influence of extraction processes on the polyphenol composition of juices produced in the Vale do Rio region of Peixe, Santa Caterina state (SC).…”

“…Lima et al (2014) found that the number of phenolic compounds quantified in juices from different cultivars was higher in 'BRS Violeta'. Bender et al (2021) assessed the juices from eleven cultivars prepared by the steam and enzyme systems, where the 'BRS Violeta' variety showed the highest total polyphenol concentration.…”