The heat treatment of holding grape mash at 60°C for 30 minutes allowed recovery of a higher concentration of specific phenolic compounds into juice without giving caramelized flavours and odours. Physicochemical and sensory properties of four grape juice blends prepared from three selected grape cultivars, ‘Castel 19637’, ‘Lucie Kulman’, ‘Sovereign Coronation’ and water were evaluated on the selection for a non-alcoholic wine-like beverage. A descriptive sensory study was conducted using 18 trained panelists to assess the color, sweetness, astringency, viscosity and overall acceptability of the beverages. Overall, considering the sensory attributes, concentration of bioactive phenolics, antioxidant capacity measured by ferric reducing antioxidant capacity, and moderate sugar content, the blend of ‘Castel 19637’: water (3:2, v:v) was found to have more potential to be used in developing a wine-like functional beverage. ‘Castel 19637’, which was originally developed as a red wine grape cultivar, can be recommended as a suitable grape cultivar for developing a functional beverage.

https://www.longdom.org/open-access/physicochemical-and-sensory-evaluation-of-non-alcoholic-wine-like-beverages-prepared-from-selected-grape-cultivars-2155-9600.1000119.pdf

Physicochemical and Sensory Evaluation of Non-alcoholic Wine-like Beverages Prepared from Selected Grape Cultivars

This assessment commodity aims to highlight the use of the Word Association address (WA) as an aliment assurance tool. The appliance of this cerebral address appears two absorbing results:
a) The accent of the connected accord and advance of professionals in the aliment breadth if the accountable is aliment security. 
b) The actual associations with the stimuli active that were fabricated by anniversary accumulation studied. The appliance of the address as well as for the analysis of changes or improvements in the perceptions apropos to the capacity accompanying to aliment assurance afterwards the training courses, which approved their efficacy. Once afresh this reinforces the accent of the advancement and re-propagation of ability with professionals in the aliment area, which, is an applied aftereffect implies in a abridgement in the risks of foodborne diseases.

Food Science, Safety and processing Technology on Current Trends

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Food Science, Safety and processing Technology on Current Trends