栄養と食品科学ジャーナル
オープンアクセス

概要

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

Charmila C Ratnasooriya, HP Vasantha Rupasinghe and Nancy L Pitts

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.