Caracterização físico-química de sucos de uva artesanais da região sudoeste do Paraná

Abstract

The grape juices are gaining a growing presence in the food market due to their excellent nutritional characteristics. The grapes are rich in minerals, vitamins and phenolic compounds, and is also considered an energy source due to the presence of sugars. In Brazil, about 10% of the total production of grapes is intended for preparation of juice, especially the state of Rio Grande do Sul as the largest manufacturer. Paraná in this sector has been increasing, thanks to incentives from government agencies. Thus, the present work aimed to evaluate the physico-chemical, through the following analyzes: total and volatile acidity, total sugars, density, pH, free sulfur dioxide and total alcohol content, total soluble solids, anthocyanins antioxidant activity and phenolic compounds. We analyzed three samples of grape juice produced by the method of vapor drag in different cities of the South West region of Paraná. Concerning the physico-chemical all juice samples are analyzed according to the criteria required by Brazilian law for integral grape juice. A sample of the juice showed higher amount of total phenolic compounds also showed greater antioxidant capacity and a greater concentration of anthocyanins. Since the samples of juices made with the grape varieties darker showed higher content of phenolic compounds and antioxidant capacity.