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 Rubea (RUB), BRS Cora (COR), BRS Violeta (VIO), BRS Carmem (CAR), BRS Magna (MAG), Bordo (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...
Physicochemical and sensory properties of grape juices produced from different cultivars and extraction systems.
Students of the Postgraduate Course in Agronomy-Fruit in Temperate Climate, Federal University of Pelotas, UFPel, Pelotas, RS, Brazil. E-mail email@example.com
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Bender, A., Souza, A. L. K. de., Malgarim, M. B., Caliari, V., Kaltbach, P., Costa, V. B.; Physicochemical and sensory properties of grape juices produced from different cultivars and extraction systems.. IFIS Food and Health Sciences Database 2022; doi:
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