Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties

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...

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Bibliographic Details
Main Authors: Luana FERNANDES, Nuno RODRIGUES, José Alberto PEREIRA, Elsa RAMALHOSA
Format: Article
Language:English
Published: University of Ljubljana, Biotechnical Faculty 2015-12-01
Series:Acta Agriculturae Slovenica
Subjects:
vitis vinifera
grapevines
varieties
grapes
chemicophysical properties
proximate composition
antioxidants
organoleptic analysis
winemaking
biodiversity
new products
product development
Online Access:http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/63

Internet

http://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/63

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