Caracterização físico-química e sensorial de vinhos e sucos elaborados com as variedades isabel e jacquez

Abstract

Among all the products made from the grape, there are two that are of extreme importance for the Brazilian wine Economics, Being These full grape juice and table wine , both Made from the American cultivars (Vitis labrusca and Vitis bourquina ) and hybrid . In Rio Grande do Sul state the main producing region is the Serra Gaucha , where 80 % of the production of their grapes are American and hybrid , with the cultivar Isabel the highest expression. To meet the market demands vigilance is needed in the consumer prefers , and what he wants , therefore Beverage inks, such as the case of juices and table wines , the consumer expects a good color and aromas , main features the market demands. Taking into considerations the information cited this study aimed to draw up the two products are very important for the economy , using the Isabel and Jacquez cultivars in different proportions , evaluating the physical and chemical characteristics and sensory characteristics of the products . Two experiments were conducted , one with ordinary table wine and the other with the whole juice , each experiment got three replications , where the wine was made for wines 100 % Isabel (T1 ), 80 % + 20 % Isabel Jacquez (T2 ) and 60 % + 40 % Isabel Jacquez (T3) , and juices , juices were prepared 100 % Isabel ( T1) , 85% + 15 % Isabel Jacquez (T2 ) and 70% + 30 % Isabel Jacquez (T3 ) . As a result it was possible to evaluate the physicochemical and sensory differences that cultivate Jacquez adds to products made with the cultivar Isabel , where for table wines T3 achieved the best results for total polyphenols , color and color intensity in physical analysis -chemical and visual analysis T3 also showed better results in visual analysis , olfactory and gustatory and treatment with the best result in the overall assessment . The results of the whole juice for physico- chemical analyzes as obtained best results for T3 polyphenol , color and intensity , but the sensory analysis, the best result was obtained in T2 visual analysis , smell and taste , it is believed that T3 is the treatment that has a higher percentage of sensory Jacquez is destabilized what a larger percentage is not necessary cultivar Jacquez to join the best results , as an intermediate percentage can these results .