Quality of juices from different grape cultivars obtained by distinct extraction systems

The objective of the present work was to evaluate physicochemical and sensory quality juices from different grape cultivars resulting two extraction methods. Juices eight (‘Bordô’, ‘SCS 421 Paulina’, ‘BRS Carmem’, ‘Concord’, Cora’, ‘Isabel’, ‘Isabel Precoce’ Violeta’) were prepared using systems: an integral suquifier; adapted heat exchanger. Physicochemical determinations, such as soluble solids, pH, titratable acidity, ratio (relation between solids acidity), reducing sugars, density, turbidity, color, total polyphenols, anthocyanins antioxidant activity, evaluated in obtained juices. Sensory assessment also carried out based on attributes “pleasant aroma”, “unpleasant “acidity”, “sweetness”, “balance”, “body”, “astringency” “overall impression”. content higher when suquifier used, while acidity lower exchanger used for Carmem’ Violeta’ cultivars. impression” showed no difference treatments most According activity evaluations, had superior results than ‘Concord’ Sensorially, methods did not influenced acceptance juices, except which greater appreciation extracted by suquifier, ‘Bordô’, more appreciated method.