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Scientific Electronic Archives
Agricultural Science
DOI: 10.36560/1032017452
Submitted: 2017-01-17
Published: 2017-06-20

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

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

Graduanda em Engenharia de Alimentos.
UNA
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G. V. A. Fonseca

Docente da UNA em Belo Horizonte
UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL REI
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G. H. Bueno

Graduando em Engenharia de Alimentos.
Universidade Federal de São João del Rei
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J. O. F. Melo

Farmacêutico e doutor em Ciências Químicas pela UFMG. Prof. Associado da UFSJ, campus Sete Lagaos.
Quality grape must Vitis labrusca

Abstract

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.

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How to Cite

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