Fizikalno-kemične in senzorične lastnosti želejev narejenih iz sedmih sort grozdja (Vitis vinifera L.)

Luana FERNANDES, Nuno RODRIGUES, José Alberto PEREIRA, Elsa RAMALHOSA

Povzetek


Fizikalno-kemične in senzorične lastnosti sedmih sort grozdja so bile prvič analizirane. Želeji so se značilno razlikovali v vsebnosti vode in pepela, v barvi, pH, kislosti in antioksidativni aktivnosti. Žele pripravljen iz sorte ‘Tinta Carvalha’ je bil najtemnejši in najbolj rdeč. V senzoričnih lastnostih med želeji ni bilo značilnih razlik v izgledu, okusu, sladkosti, kislosti in celotni oceni, vendar so bile te lastnosti pozitivno ovrednotene. Sklepamo, da bo izdelava različnih želejev omogočala ovrednotenje tistih sort vinske trte, ki imajo manjši potencial za pridelavo vina, kar bo prispevalo k ohranjanju raznolikosti žlahtne vinske trte in bo ekonomska alternativa vinogradnikom za izdelavo koristnega izdelka z zanimivo bioaktivnostjo.

Ključne besede


grozdje; želeji; fizikalno-kemično vrednotenje; antioksidacijska aktivnost; senzorična analiza

Celotno besedilo:

PDF (English)

Literatura


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DOI: http://dx.doi.org/10.14720/aas.2014.103.1.04

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