Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties
Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Ljubljana Press (Založba Univerze v Ljubljani)
2014-06-01
|
| Series: | Acta Agriculturae Slovenica |
| Subjects: | |
| Online Access: | https://journals.uni-lj.si/aas/article/view/12620 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850227671371350016 |
|---|---|
| author | Luana FERNANDES Nuno RODRIGUES José Alberto PEREIRA Elsa RAMALHOSA |
| author_facet | Luana FERNANDES Nuno RODRIGUES José Alberto PEREIRA Elsa RAMALHOSA |
| author_sort | Luana FERNANDES |
| collection | DOAJ |
| description | Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity. |
| format | Article |
| id | doaj-art-cb58b2bb93ae4c3ebed0948f763b252c |
| institution | OA Journals |
| issn | 1854-1941 |
| language | English |
| publishDate | 2014-06-01 |
| publisher | University of Ljubljana Press (Založba Univerze v Ljubljani) |
| record_format | Article |
| series | Acta Agriculturae Slovenica |
| spelling | doaj-art-cb58b2bb93ae4c3ebed0948f763b252c2025-08-20T02:04:44ZengUniversity of Ljubljana Press (Založba Univerze v Ljubljani)Acta Agriculturae Slovenica1854-19412014-06-011031374810.14720/aas.2014.103.1.0419012Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varietiesLuana FERNANDES0Nuno RODRIGUES1José Alberto PEREIRA2Elsa RAMALHOSA3Mountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Campus de St Apolónia, Apartado 1172, 5301-855 Bragança, PortugalMountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Campus de St Apolónia, Apartado 1172, 5301-855 Bragança, PortugalMountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Campus de St Apolónia, Apartado 1172, 5301-855 Bragança, PortugalMountain Research Centre (CIMO) - School of Agriculture, Polytechnic Institute of Bragança, Campus de St Apolónia, Apartado 1172, 5301-855 Bragança, PortugalJellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity.https://journals.uni-lj.si/aas/article/view/12620vitis viniferagrapevinesvarietiesgrapeschemicophysical propertiesproximate compositionantioxidantsorganoleptic analysiswinemakingbiodiversitynew productsproduct development |
| spellingShingle | Luana FERNANDES Nuno RODRIGUES José Alberto PEREIRA Elsa RAMALHOSA Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties Acta Agriculturae Slovenica vitis vinifera grapevines varieties grapes chemicophysical properties proximate composition antioxidants organoleptic analysis winemaking biodiversity new products product development |
| title | Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties |
| title_full | Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties |
| title_fullStr | Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties |
| title_full_unstemmed | Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties |
| title_short | Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties |
| title_sort | physico chemical and sensory characteristics of jellies made from seven grapevine vitis vinifera l varieties |
| topic | vitis vinifera grapevines varieties grapes chemicophysical properties proximate composition antioxidants organoleptic analysis winemaking biodiversity new products product development |
| url | https://journals.uni-lj.si/aas/article/view/12620 |
| work_keys_str_mv | AT luanafernandes physicochemicalandsensorycharacteristicsofjelliesmadefromsevengrapevinevitisviniferalvarieties AT nunorodrigues physicochemicalandsensorycharacteristicsofjelliesmadefromsevengrapevinevitisviniferalvarieties AT josealbertopereira physicochemicalandsensorycharacteristicsofjelliesmadefromsevengrapevinevitisviniferalvarieties AT elsaramalhosa physicochemicalandsensorycharacteristicsofjelliesmadefromsevengrapevinevitisviniferalvarieties |