Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/995023
Research center of Embrapa/Collection: Embrapa Semiárido - Artigo em periódico indexado (ALICE)
Date Issued: 2014
Type of Material: Artigo em periódico indexado (ALICE)
Authors: NASSUR, R. de C. M. R.
PEREIRA, G. E.
ALVES, J. A.
LIMA, L. C. de O.
Additional Information: RITA DE CÁSSIA MIRELA RESENDE NASSUR, Universidade Federal de Lavras; GIULIANO ELIAS PEREIRA, CNPUV / CPATSA; JULIANA ALVARENGA ALVES, Universidade Federal de Lavras; LUIZ CARLOS DE OLIVEIRA LIMA, Universidade Federal de Lavras.
Title: Chemical characteristics of grape juices from different cultivar and rootstock combinations.
Publisher: Pesquisa Agropecuária Brasileira, Brasília, DF, v. 49, n. 7, p. 540-545, jul. 2014.
Language: en
Keywords: Suco de uva
Antocianinas
Aminas biogênicas
Fenólicos
Características químicas
Description: The objective of this work was to evaluate the influence of different combinations of grape cultivars and rootstocks on chemical characteristics of grape juices. Six treatments were evaluated, consisting of combinations between the Isabel Precoce and BRS Cora grape cultivars and the 'IAC 766', 'IAC 313', and 'IAC 572' rootstocks. Approximately 10 L of juice were obtained per treatment. Analyses of color, total soluble solids content, pH, anthocyanins, total phenolics, total sugars, and quantification and identification of biogenic amines by HPLC were performed. Biogenic amines, such as putrescine, cadaverine, spermidine, and spermine, were found in all evaluated cultivars. By principal component analysis (PCA), treatments can be divided into two groups, according to the cultivar. Juices obtained from 'Isabel Precoce' are characterized by higher levels of total sugar content and soluble solids; however, juices from 'BRS Cora' are positively correlated with phenolic content, anthocyanins, and color and acidity parameters. The differences found by PCA for juices from the Isabel Precoce and BRS Cora cultivars indicate that, regardless of the rootstock used, the most important factor in the chemical characterization of juices is the grape cultivar.
Thesagro: Uva
Vitis Labrusca
NAL Thesaurus: Grapes
Anthocyanins
Biogenic amines
Principal component analysis
Data Created: 2014-09-16
Appears in Collections:Artigo em periódico indexado (CPATSA)

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