Physical, Chemical-physical and chemical characterization of must and integral juice in grape cultivars

Autores

  • I. T. S. Viana UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL REI
  • G. V. A. Fonseca UNA
  • G. H. Bueno Universidade Federal de São João del Rei
  • J. O. F. Melo Universidade Federal de São João del Rei

DOI:

https://doi.org/10.36560/1032017452

Palavras-chave:

Quality, grape must, Vitis labrusca

Resumo

In recent years there has been an important increase in the production of grape derivatives such as integral grape juice. Thus, it was intended with the accomplishment of this study to evaluate the composition of the grape juice of the grape cultivars: Bordô, Concord e Isabel in the composition of integral grape juice from the Bento Gonçalves-RS. The samples were evaluated for classical analysis:°Brix, pH, titratable acidity, ratio Brix / titratable acidity made through methods, physics, physical chemistry and chemistry. The mineral elements sodium and potassium analyzed by flame emission and color intensity by colorimetry. For the statistical analysis of the data, the Tukey test was applied at the 5% level of significance. The contents of integral grape juice evaluated, SS, A Tand minerals presented according to the legislation, the pH was within the comparative average with other works. The determination of the color demonstrated the need to make cuts.

Biografia do Autor

I. T. S. Viana, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL REI

Graduanda em Engenharia de Alimentos.

G. V. A. Fonseca, UNA

Docente da UNA em Belo Horizonte

G. H. Bueno, Universidade Federal de São João del Rei

Docente do Departamento de Ciências Básicas do campus  Sete Lagoas da UFSJ. Ãrea de atuação análise ambienta, fitoquímica e síntese de heterociclos.

J. O. F. Melo, Universidade Federal de São João del Rei

Farmacêutico e doutor em Ciências Químicas pela UFMG. Prof. Associado da UFSJ, campus Sete Lagaos.

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Publicado

2017-06-20

Como Citar

Viana, I. T. S., Fonseca, G. V. A., Bueno, G. H., & Melo, J. O. F. (2017). Physical, Chemical-physical and chemical characterization of must and integral juice in grape cultivars. Scientific Electronic Archives, 10(3), 1–5. https://doi.org/10.36560/1032017452

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Ciências Agrárias

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