Physicalchemical and sensorial characterization of ‘Isabel’ grape juices in cuts with different varieties produced in the Rio do Peixe-SC region-Brazil

Abstract The highest volume of grape juices from Brazil is produced from Isabel cultivar. However, t cuts from other cultivars are essential for improving quality, which increases the demand for other cultivars, especially the ‘Bordô’. The objective of this study was to evaluate the influence of the BRS Rúbea, BRS Cora, BRS Violeta, BRS Carmem, BRS Magna and Bordô cultivars in cuts with ‘Isabel’, in terms of the physicochemical, colorimetric and sensorial characteristics of juices produced at the Vale do Rio do Peixe-SC region-Brazil. The juices were elaborated at the Epagri- Experimental Station of Videira-SC, from: (ISA) 100% Isabel; (ISA + RUB) 70% Isabel + 30% Rúbea: (ISA + COR) 70% Isabel + 30% Cora; (ISA + VIO) 70% Isabel + 30% Violet; (ISA + CAR) 70% Isabel + 30% Carmem; (ISA + MAG) 70% Isabel + 30% Magna; (ISA + BOR) 70% Isabel + 30% Bordô. It was evaluated their physicochemical, colorimetric and sensorial profiles. The highest titratable acidity was verified in ISA + MAG juice, followed by ISA + BOR. The ISA + VIO juice obtained the highest average for the soluble solids content, which did not differ only from ISA + CAR and also presented the lowest acidity among the treatments. The ISA + VIO and ISA + CAR juices presented an increase in the soluble solids content in relation to the 100% Isabel juice. The lowest luminosity was observed in the ISA + VIO juice, followed by ISA + CAR. For the sensorial attributes, significant differences in the different cuts were only observed for color and acidity. The ISA + VIO, ISA + CAR and ISA + BOR juices received the highest scores for the color attribute. All cultivars tested influenced the colorimetric characteristics of the juice, showing alternatives to improve the color of ‘Isabel’ juices.