scholarly journals Adaptation of "Niagara Rosada" grape must to winemaking by partial cluster dehydration

2014 ◽  
Vol 34 (1) ◽  
pp. 86-92 ◽  
Author(s):  
Wesley E. Santiago ◽  
Bárbara J. Teruel ◽  
Rafael A. De Oliveira ◽  
João C. T. R. Da Silva
Keyword(s):  
Phenolic Compounds ◽  
Water Content ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Grape Must ◽  
Air Speed ◽  
Niagara Rosada

This study aimed to verify the influence of partial dehydration of "Niagara Rosada" grape clusters in physicochemical quality of the pre- fermentation must. In Brazil, during the winemaking process it is common to need to adjust the grape must when the physicochemical characteristics of the raw material are insufficient to produce wines in accordance with the Brazilian legislation for classification of beverages, which establishes the minimum alcohol content of 8.6 % for the beverage to be considered wine. Therefore, given that the reduction in the water content of grape berries allows the concentration of chemical compounds present in its composition, especially the concentration of total soluble solids, we proceeded with the treatments that were formed by the combination of two temperatures (T1-37.1ºC and T2-22.9 ºC) two air speeds (S1: 1.79 m s-1 and S2: 3.21 m s-1) and a control (T0) that has not gone through the dehydration treatment. Analysis of pH, Total Titratable Acidity (TTA) were performed in mEq L-1, Total Soluble Solids (TSS) in ºBrix, water content on a dry basis and Concentration of Phenolic Compounds (CPC) in mg of gallic acid per 100g of must. The average comparison test identified statistically significant modifications for the adaptation of must for winemaking purposes, having the treatment with 22.9 ºC and air speed of 1.79 m s-1 shown the largest increase in the concentration of total soluble solids, followed by the second best result for concentration of phenolic compounds.

scholarly journals Potential of figs from cultivars grown in subtropical regions for canning purposes

2019 ◽  
Vol 54 ◽  
Author(s):  
Paula Nogueira Curi ◽  
Guilherme Locatelli ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Luiz Antônio de Pádua Filho ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Sensory Characteristics ◽  
Ficus Carica ◽  
Soluble Solids ◽  
Unit Mass ◽  
Total Soluble Solids ◽  
Texture Profile ◽  
Total Titratable Acidity ◽  
Color Texture

Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.

scholarly journals Production and characterization of mixed pineapple and hibiscus jam

2019 ◽  
Vol 13 ◽  
pp. 155
Author(s):  
Eugênia Telis De Vilela Silva ◽  
Henrique Valentim Moura ◽  
Rossana Maria Feitosa de Figueiredo ◽  
Alexandre Jose De Melo Queiroz ◽  
Inácia Dos Santos Moreira
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Anthocyanins

Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

scholarly journals Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 16
Author(s):  
Priscila Donatti Leão Alvarenga ◽  
Christiane Mileib Vasconcelos ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Acetic Acid ◽  
Peracetic Acid ◽  
Storage Time ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Anthocyanin Content ◽  
Fresh Matter ◽  
Total Soluble Solids ◽  
Total Titratable Acidity

This work evaluated the application of organic acids (acetic and peracetic acid) and ultrasound as alternative sanitization methods for improving the microbiological and physicochemical qualities of strawberries. A reduction of up to 2.48 log CFU/g aerobic mesophiles and between 0.89 and 1.45 log CFU/g coliforms at 35 °C was found. For molds and yeasts, significant differences occurred with different treatments and storage time (p < 0.05). Ultrasound treatments in combination with peracetic acid and acetic acid allowed a decimal reduction in molds and yeasts (p < 0.05). All evaluated treatments promoted a significant reduction in the Escherichia coli count (p < 0.05). Scanning electron microscopy revealed fragmented E. coli cells due to treatment with acetic acid and ultrasound. Storage time significantly affected pH, total titratable acidity, total soluble solids and the ratio of the total titratable acidity to the total soluble solids (p < 0.05). Anthocyanin content did not change with treatment or time and generally averaged 13.47 mg anthocyanin/100 g of strawberries on fresh matter. Mass loss was not significantly affected by the applied treatments (p > 0.05). The combination of ultrasound and peracetic acid may be an alternative to chlorine-based compounds to ensure microbiological safety without causing significant changes in the physicochemical characteristics of strawberries.

scholarly journals Development and stability of candy in soursop mass

2020 ◽  
Vol 42 ◽  
pp. e12
Author(s):  
Armando Carlos Diógenes Júnior ◽  
Stefanie De Freitas Almeida ◽  
Emanuel Neto Alves de Oliveira ◽  
Pedro Victor Crescêncio de Freitas ◽  
Bruno Fonsêca Feitosa ◽  
...  
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Oxygen Demand ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Total Solids ◽  
Glucose Syrup ◽  
The Stability

The objective was to develop and characterize candies in soursop mass, replacing sucrose partially with glucose syrup, and to evaluate the stability during 90 days of storage under different temperatures. Two formulations of candies were prepared with sucrose substitution by glucose syrup, as well as a standard sample with sucrose alone. They were heated and concentrated to 71 °Brix for packaging in polyethylene packages. Afterwards, the candies were stored at 10 and 20 °C in a Biochemical Oxygen Demand (BOD) incubator and 28.1 °C (ambient temperature) for 90 days. During storage, the physical-chemical analyzes were performed: water content, total solids, pH, total titratable acidity, total soluble solids, water content and activity. It wasverified that the storage conditions caused reduction of the values of water content and water activity, besides increasing the values of total solids, total soluble solids and Ratio for all samples and storage conditions. The determining factor for the stability and preservation of product characteristics was the storage temperature; Being 10 ° C the ideal temperature for a better preservation of the candies in the standard formulation and 20 ° C for the added formulations of glucose syrup.

scholarly journals Garlic jelly: preparation, physicochemical and sensory evaluation

2021 ◽  
Vol 14 (9) ◽  
Author(s):  
Sumária Sousa e Silva ◽  
Rafael Araújo de Queiroz ◽  
Sumaya Ferreira Guedes ◽  
Italo Andrey Souza Inácio Lima ◽  
Raquel Aparecida Loss
Keyword(s):  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Brown Sugar ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Cooking Process ◽  
Sensory Tests

This study aimed to evaluate the physicochemical characteristics of garlic and the production of jellies. For this, fresh garlic was submitted to the cooking process and evaluated about moisture, pH, acidity, soluble solids, total sugars, and ash contents. Only garlic and garlic and pepper were prepared using crystal and brown sugar as sweeteners. The jelly that presented the highest number of parameters according to the legislation was submitted to sensory tests. The physicochemical characterization of the raw material showed that cooking did not interfere in pH, but increased acidity and reduced the content of total soluble solids in garlic submitted to cooking for 20 minutes. The jellies prepared with the addition of crystal sugar presented moisture higher than the values stipulated by the legislation. The addition of pepper contributed to increased acidity, regardless of the type of sugar. However, the jellies made with crystal sugar were slightly more acidic than those added to brown sugar. To the content of total soluble solids, all jellies are within the values required by the legislation. The sensory tests did not indicate any of the jellies as preferred and showed no difference in the sensory attributes evaluated between the jams with brown sugar and crystal. In general, the added jelly of brown sugar was pointed with burning and ideal viscosity by many judges. Thus, both jellies can be an alternative in the development of new products, as a potential to add value to garlic.

scholarly journals Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.

2010 ◽  
Vol 1 (1) ◽  
pp. 43 ◽  
Author(s):  
Angela Kwiatkowski ◽  
Gislaine França ◽  
Dalany Menezes Oliveira ◽  
Cássia Inez Lourenzi Franco Rosa ◽  
Edmar Clemente
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Organic System ◽  
Total Soluble Solids ◽  
Tukey Test ◽  
Chemical Evaluation

<p>The objective of this study was to evaluate the pulp and the residue pulp of blackberry (Rubus spp), cultivar Tupy, produced in organic system. The concentrations of phenolic compounds, anthocyanins, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA and vitamin C were analysed. The results of phenolic compounds and anthocyanins ranged from 41.94 to 91.23 and from 103.00 to 150.32 mg/100 g, respectively. For both samples SST resulted in 8.60, 8.00 and 7.85 &deg;Brix fruit, pulp and residue pulp respectively. ATT ranged from 0.286 to 0.315 g/citric acid L, and for whole fruit and pulp residue, respectively. The content of vitamin C was lower for the residue pulp analysis. The values of TSS and TTA did not differ significantly by Tukey test (p&gt; 0.05). From these results we can make the inference that the residue pulp of blackberry cv. Tupy, produced in an organic system, has the amount of anthocyanins and compounds that can be used by the industry as a source for food enrichment.</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.9</a></p><p>&nbsp;</p>

scholarly journals Production, physicochemical quality and antioxidant capacity of ‘Niagara Rosada’ grape grafted on different rootstocks

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Thaís Ferracioli Vedoato ◽  
Francisco José Domingues Neto ◽  
Adilson Pimentel Junior ◽  
Ana Paula Maia Paiva ◽  
Marlon Jocimar Rodrigues da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Total Phenolic Compounds ◽  
Production Cycles ◽  
Solids Content ◽  
Niagara Rosada

The objective of this study is to evaluate the effect of rootstocks on grape production, quality and antioxidant capacity of ‘Niagara Rosada’ grape in two productive cycles. The work was developed in Jundiaí-SP, Brazil (26° 06’ S, 46° 55’ W and an average altitude of 745 m). The experimental design was in randomized blocks with subdivided plots, the plots being represented by the rootstocks and the subplots by the production cycles, with four replications, each consisting of 6 plants. The treatments consisted of a combination of ‘IAC 313 Tropical’, ‘IAC 572 Jales’, ‘IAC 571-6 Jundiaí’, ‘IAC 766 Campinas’ and ‘106-8 Mgt’ as rootstocks and ‘Niagara Rosada’ as graft, and the production cycles were 2013 and 2014. The number of bunches, production and productivity of the vines, the physical characteristics of bunches, berries and stalks and the physicochemical composition of the must (soluble solids content, titratable acidity, pH and the relation soluble solids/titratable acidity) were evaluated in production cycles of 2013 and 2014). The content of chlorophylls, anthocyanins, carotenoids, flavonoids and total phenolic compounds and the antioxidant activity of grapes were also evaluated in grape berries. The rootstocks did not influence the production and physical quality of ‘Niagara Rosada’ grapes. As for the chemical characteristics, rootstocks only had an effect on solids content, and ‘IAC 766’ and ‘106-8 Mgt’ rootstocks promoted higher values of this characteristic. Likewise, the total phenolic compounds and the antioxidant activity of the grapes were not influenced by the studied rootstocks. The vines in 2013 presented higher production and better physical characteristics of the grapes, however, the soluble solids content in this cycle was lower than in 2014.

scholarly journals Karakteristik Sirup Nira Aren pada Beberapa Konsentrasi Total Padatan Terlarut [Characteristics of Palm Sugar Syrup on Total Soluble Solid Concentrations]

Buletin Palma ◽  
2020 ◽  
Vol 21 (2) ◽  
pp. 110
Author(s):  
Barlina Rindengan, MS ◽  
Patrik Pasang ◽  
Adhitya Yudha Pradhana
Keyword(s):  
Water Content ◽  
Phenolic Content ◽  
Total Content ◽  
Reducing Sugar ◽  
Raw Material ◽  
Soluble Solids ◽  
Agricultural Product ◽  
Total Soluble Solids ◽  
Sugar Syrup ◽  
Palm Sugar

<p align="”justify”">Aren is a plant source of raw material for sugar that has been carried out from generation to generation. All parts can be used, both as a source of food and non-food. However, the main product that has been concerned is still focused on sap, as a raw material for sugar. To increase the variety of products from sap, it can be processed into syrup so that its use is more varied. Therefore, in 2018 the sap of palm sugar for palm juice processing has been carried out into syrup. The tapping of palm sap is carried out in farmer’s gardens in Tinoor village, Tomohon Municipality, North Sulawesi Province. Syrup processing is carried out at the Indonesian Palm Crops Research Institute Laboratory, and part of the analysis is carried out at the Engineering, Chemical and Biochemical Laboratory of the Agricultural Product Technology Department, UGM-Yogyakarta. The results showed that palm sugar syrup that has been carried out in the level of total soluble solids, namely 65. Brix, has the following characteristics, water content ranges from 24.16% - 31.73%, viscosity 140cP-2,336cP, total content 62.77%-68.14%, saccharose  57.55%-62.22%, reducing sugar 1.29% -4.11%, phenolic content (antioxidants) 0.13% - 0.29%. Processing of palm sugar syrup without additional sugar, so that the saccharose contained is natural only from palm sap and with the presence of phenolic compounds, palm sap syrup can be categorized as syrup functional so it is very beneficial for health. Sugar palm syrup which has a commercial syrup viscosity of total soluble solids 70. Brix which has a viscosity of 399.80cP, an water content of 29.49%, saccharose 58.00%, total sugar 63.15%, reducing sugar 2.05, phenolic content 0.14%, color intensity L*= lightness 43.83, a*= reddish 15.55 and b*= yellowish 34.40.</p><p align="center"><strong>ABSTRAK</strong></p><p align="”justify”">Aren adalah salah satu tanaman sumber bahan baku gula yang telah dilakukan secara turun temurun. Semua bagian dapat dimanfaatkan, baik sebagai sumber pangan maupun non pangan, tetapi  sampai saat ini,  produk utama yang diperhatikan masih terfokus pada nira, sebagai bahan baku gula cetak maupun gula semut. Untuk menambah ragam produk dari nira aren, dapat diolah menjadi sirup sehingga pemanfaatannya lebih bervariasi. Oleh karena itu, pada tahun 2018 telah dilakukan pengolahan nira aren menjadi sirup. Penyadapan nira aren, dilakukan di kebun petani di desa Tinoor Kotamadya Tomohon, Propinsi Sulawesi Utara. Pengolahan sirup dilakukan di  Laboratorium Balai Penelitian Tanaman Palma, dan sebagian analisa karakteristik dilaksanakan di Laboratorium Rekayasa, Kimia dan Biokimia Jurusan Teknologi Hasil Pertanian, UGM-Yogyakarta. Hasil penelitian menunjukkan bahwa sirup nira aren yang telah dilakukan dalam empat tingkatan total padatan terlarut, yaitu 65<sup>0</sup>Brix, 70<sup>0</sup>Brix, 75<sup>0</sup>Brix dan 80<sup>0</sup>Brix, memiliki karakteristik sebagai berikut kadar air berkisar 24,16%-31,73%, viskositas 140cP-2336cP, kadar total 62,77%-68,14%, sakarosa 57,55%-62,22%, gula reduksi 1,29%-4,11%, kadar fenolat (antioksidan) 0,13%-0,29%. Pengolahan sirup nira aren ini tidak dilakukan penambahan gula pasir, sehingga sakarosa yang terkandung adalah alami hanya dari nira aren dan dengan adanya senyawa fenolat, maka sirup nira aren dapat dikategorikan sebagai sirup nira aren fungsional sehingga sangat bermanfaat untuk kesehatan. Sirup nira aren yang memiliki viskositas mendekati sirup komersial adalah pada TPT 70<sup>0</sup>Brix yang memiliki viskositas 399,80cP, kadar air 29,49%, sakarosa 58,00%, gula total 63,15%, gula reduksi 2,05, fenolat 0,14%, intensitas warna L*=tingkat kecerahan 43,83,  a*=kemerahan 15,55 dan b*= kekuningan 34,40.</p>

scholarly journals ROOTSTOCK-SCION INTERACTION: 2. EFFECT ON THE COMPOSITION OF CABERNET SAUVIGNON GRAPE MUST

2017 ◽  
Vol 39 (3) ◽  
Author(s):  
ALBERTO MIELE ◽  
LUIZ ANTENOR RIZZON
Keyword(s):  
Genetic Diversity ◽  
Solid Phase ◽  
Principal Component ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Soil Types ◽  
Cabernet Sauvignon ◽  
Total Soluble Solids ◽  
Grape Must ◽  
Grape Musts

ABSTRACT The interaction between rootstock, scion and the environment may induce different responses to the grapevine physiology and, consequently, to the grape composition. The vineyards of Serra Gaúcha, Brazil, are established in different soil types, each with different morphological and physicochemical attributes. Moreover, the grapevines are grafted onto a diversity of rootstocks. Therefore, this study aimed to determine the effect of 15 rootstocks in the composition of the Cabernet Sauvignon (CS) grape must. The following rootstocks were used: Rupestris du Lot, 101-14 Mgt., 3309 C, 420A Mgt., 5BB K, 161-49 C, SO4, Solferino, 1103 P, 99 R, 110 R, Gravesac, Fercal, Dogridge and Isabel, featuring some genetic diversity altogether. The experimental design was in randomized blocks with 15 treatments, three replicates, 10 vines per plot. The grapes were harvested at maturity for four years, and then crushed for winemaking. Next, the grape musts were centrifuged to separate the solid phase from the liquid phase, which was used for analyses related to sugar, acidity and minerals. The data were submitted to correlation analysis and Principal Component Analysis. The main results from the average of four years show that, in general, the grape musts of the CS/101-14 Mgt., CS/161-49 C, CS/3309 C, CS/Rupestris du Lot and CS/Gravesac combinations had high values of density, total soluble solids, pH and °Brix/titratable acidity ratio, and low titratable acidity, which was high with CS/99 R, CS/110 R, CS/Dogridge and CS/1103 P. Potassium had higher concentrations in the grape musts of CS/SO4 and CS/5BB K. Titratable acidity did not correlate with density and total soluble solids, but positively correlated with yield. Density, total soluble solids, and the concentration of potassium were positively correlated with pH.

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