Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

Acta agriculturae Slovenica

Elsa RAMALHOSA¹  Nuno RODRIGUES¹  José Alberto PEREIRA¹  Luana FERNANDES¹ 

[1]Mountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Campus de St Apolónia, Apartado 1172, 5301-855 Bragança, Portugal

关键词: vitis vinifera;    grapevines;    varieties;    grapes;    chemicophysical properties;    proximate composition;    antioxidants;    organoleptic analysis;    winemaking;    biodiversity;    new products;    product development;   

DOI  :  10.14720/aas.2014.103.1.04

学科分类：农业科学（综合）

来源: Univerza v Ljubljani * Biotehniska Fakulteta / University of Ljubljana * Biotechnical Faculty

【 摘 要 】

Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity.

【 授权许可】

Unknown