Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Abstract the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordô’ (100%); T2 – ‘Bordô’ (70%) + ‘Niágara Rosada’ (30%); T3 – ‘Bordô’ (50%) + ‘Niágara Rosada’ (50%); T4 – ‘Bordô’ (30%) + ‘Niágara Rosada’ (70%); T5 – ‘Niágara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordô’ grape (T1 and T2) or with the same proportion of ‘Bordô’ and ‘Niágara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordô’ grape and ‘Bordô’ juice cut with up to 50% ‘Niágara Rosada’ are presented as alternatives for juice production.

本研究旨在评估‘波尔多’（Bordô）与‘粉红尼亚加拉’（Niágara Rosada）葡萄所制果汁及葡萄鲜切样品的化学特性与感官接受度。实验采用单因素五水平设计，处理组设置如下：T1——100%‘波尔多’葡萄；T2——70%‘波尔多’+30%‘粉红尼亚加拉’；T3——50%‘波尔多’+50%‘粉红尼亚加拉’；T4——30%‘波尔多’+70%‘粉红尼亚加拉’；T5——100%‘粉红尼亚加拉’。本研究的化学分析指标包括可溶性固形物含量、pH值与可滴定酸度，感官分析指标则涵盖色泽、香气、风味、醇厚感与整体接受度。可溶性固形物含量方面，T1、T2与T3组的平均含量最高。pH值方面，T3、T4与T5组的数值最高；可滴定酸度则以T4与T5组为最高。感官分析结果显示，在‘波尔多’葡萄占比最高的T1、T2组，或二者比例相当的T3组中，感官接受度的平均得分最高。综上，本研究得出结论：采用100%‘波尔多’葡萄，或将‘波尔多’葡萄汁与占比最高达50%的‘粉红尼亚加拉’葡萄汁复配，均可作为果汁生产的可行方案。