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 activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity.


vitis vinifera; grapevines; varieties; grapes; chemicophysical properties; proximate composition; antioxidants; organoleptic analysis; winemaking; biodiversity; new products; product development

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