Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

Food Science and Technology (Campinas)

Luiz Antenor Rizzon¹  Alberto Miele¹ 

[1] ,Embrapa Uva e VinhoBento Gonçalves RS ,Brasil

关键词: grape juice;    grape nectar;    grape beverage;    composition;    PCA;    suco de uva;    néctar de uva;    bebida de uva;    composição;    ACP;   

DOI  :  10.1590/S0101-20612012005000015

来源: SciELO

【 摘 要 】

The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.

【 授权许可】

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