Chemical and sensory analysis of juices and cuts of ‘Bordô’ and ‘Niágara Rosada’ grapes

Abstract the aim of this study was to evaluate the chemical characteristics and sensory acceptance of juices and cuts of ‘Bordo’ and ‘Niagara Rosada’ grapes. The experimental design was in a one-factor scheme, with five levels. Treatments were: T1 – ‘Bordo’ (100%); T2 – ‘Bordo’ (70%) + ‘Niagara Rosada’ (30%); T3 – ‘Bordo’ (50%) + ‘Niagara Rosada’ (50%); T4 – ‘Bordo’ (30%) + ‘Niagara Rosada’ (70%); T5 – ‘Niagara Rosada’ (100%). Chemical analyses were: content of soluble solids, pH and titratable acidity, and sensory analyses were: color, aroma, flavor, body and global acceptance. For the soluble solids content, the highest averages were verified in T1, T2 and T3 treatments. As for pH, the highest value was recorded in T3, T4 and T5 treatments, while the highest titratable acidity was recorded in T4 and T5 treatments. In the sensory analysis, in juice with the highest percentage of ‘Bordo’ grape (T1 and T2) or with the same proportion of ‘Bordo’ and ‘Niagara Rosada’ (T3), the highest mean acceptance values were found. Thus, it could be concluded that the use of 100% ‘Bordo’ grape and ‘Bordo’ juice cut with up to 50% ‘Niagara Rosada’ are presented as alternatives for juice production.