Chemical characteristics of grape juices from different cultivar and rootstock combinations

Pesquisa Agropecuária Brasileira

Rita De Cássia Mirela Resende Nassur¹  Giuliano Elias Pereira¹  Juliana Alvarenga Alves¹  Luiz Carlos De Oliveira Lima¹ 

关键词: Vitis labrusca;    anthocyanins;    biogenic amines;    phenolics;    principal component analysis;    Vitis labrusca;    antocianinas;    aminas biogênicas;    fenólicos;    análise de componentes principais;   

DOI  :  10.1590/S0100-204X2014000700006

来源: SciELO

【 摘 要 】

The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar.

【 授权许可】

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