Qualidade do suco de uva da variedade Concord Clone 30 elaborado com novo sistema de extração compatível às pequenas propriedades.

Abstract

O objetivo deste estudo foi avaliar a qualidade e a aceitação sensorial do suco de uva integral da variedade Concord Clone 30 elaborado no equipamento denominado suquificador integral, desenvolvido para pequenas propriedades para substituição de panelas extratoras. Os sucos foram elaborados na cantina experimental da Epagri- Estação Experimental de Videira-SC, empregando as tecnologias de extração: (T1) Extração por sistema adaptado simulando trocador de calor com desengace mecânico das bagas; (T2) Extração por suquificador integral com desengace mecânico das bagas e: (T3) Extração por suquificador integral com desengace manual das bagas. Os sucos foram avaliados quanto à composição físico-química e aceitação sensorial. O suco elaborado no suquificador integral apresentou maiores valores para intensidade de cor, compostos bioativos e atividade antioxidante e resultados inferiores para turbidez, não prejudicando o teor de sólidos solúveis. Os sucos que passaram pelo desengace mecânico receberam maiores notas para aroma agradável e doçura, bem como, as menores para a acidez e aroma desagradável, culminando na maior média para aceitação global. Os sucos produzidos com uvas da variedade Concord Clone 30 pelo novo sistema de extração apresentaram qualidade físico-química e sensorial similar ao sistema de trocador de calor, comumente empregado nas indústrias.

Quality of juices from different grape cultivars obtained by distinct extraction systems

“…Comparing the treatments used, it was observed that the integral suquifier (T1) contributed to the greater extraction of total polyphenols and anthocyanins and higher antioxidant activity, for most of the evaluated grape cultivars. Bender et al (2019) observed an opposite behavior with the 'Concord Clone 30' grape cultivar, in which the highest content of total polyphenols and antioxidant activity was achieved using the adapted…”

“…The highest intensity was found in 'Bordô' grape cultivar regardless of the treatment used. However, comparing the systems, the highest intensity occurred in the juices extracted by the integral suquifier (T1) for most grape cultivars, as observed by Bender et al (2019) in juices from 'Concord Clone 30' grape cultivar. The hue in Table III reflected juices of purple red in 'Bordô' (T1 and T2), 'SCS 421 Paulina' (T1) and 'BRS Carmem' (T2) grape cultivars and red in the other grape cultivars.…”

“…The results obtained in the present study, regardless of the grape cultivar and treatment used, are above the values found by Santana et al (2008) in different commercial brands of American grape juice. Analyzing the behavior of the 'Concord Clone 30' grape cultivar, Bender et al (2019) found values of 158.2 g/L when used the whole fruit juice processor and 157.0 g/L when used the adapted heat exchanger system. Turbidity (Table II) was higher for most of the grape cultivars evaluated when submitted to the integral suquifier (T1), following the behavior observed in the previous parameters.…”

“…The consumer's first contact with the product is the visual presentation, with emphasis on color and appearance, therefore, every product has an expected color or appearance that are associated with personal reactions of acceptance, indifference or rejection (Teixeira, 2009). Research showed that consumers had preference for grape juices with higher color intensity (Pontes et al, 2010;Borges et al, 2011;Bender et al, 2019).…”

“…For this reason, the development of other methods that meet the legal requirements and the demand of small rural producers is needed. Therefore, the Brazilian Agricultural Research Corporation Embrapa Grape and Wine created a new system for the production of grape juice in small wine-growing properties, called integral suquifier, which aims to avoid possible incorporation of water in the final product and to be an economically viable alternative (Guerra et al, 2016;Bender et al, 2019).…”