Sensory evaluation of tropical grape juices elaborated in Northeast Brazil.
The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were harvested in September 2010 in an experimental area ofthe Embrapa Tropical Semi-arid (09°09'South,40° 22'West, 365.5m above sea leveI), localizedin Petrolina, Pemambuco State, Brazil. The varietal grape juices were elaborated by using water vapor extraction, with temperature and extraction time controlled, at 75-85°C and 60 minutes respectively. The blends were prepared in the moment of the sensory analysis.
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | Parte de livro biblioteca |
| Language: | English eng |
| Published: |
2013-01-21
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| Subjects: | Análise sensorial, Região Nordeste, Uva tropical, Análise organoléptica, Bebida, Suco, Uva, Viticultura, Grapes, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/945897 |
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| Summary: | The purpose of this study was to evaluate by sensory analyses the consumer acceptance of tropical grape juices made with the cultivars 'BRS Cora' and 'IsabelPrecoce' and their blends. The grapes were harvested in September 2010 in an experimental area ofthe Embrapa Tropical Semi-arid (09°09'South,40° 22'West, 365.5m above sea leveI), localizedin Petrolina, Pemambuco State, Brazil. The varietal grape juices were elaborated by using water vapor extraction, with temperature and extraction time controlled, at 75-85°C and 60 minutes respectively. The blends were prepared in the moment of the sensory analysis. |
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