Produção e análise de geleias extra gourmet de vinhos brancos e tintos

Abstract

Fruit jams and jellies are present in the daily lives of Brazilians, in all states, forming part of the consumption habits of the general population. The trend for gourmet products is very high nowadays. Based on this, this experiment that took place in 2018 and 2019 in the municipality of Pelotas – RS aimed to make a physical-chemical, phytochemical evaluation, of centesimal composition, minerals, shelf life and sensory analysis of jellies produced from white wines and red wines. The wines "Bordô" and "Niágara Branca" were purchased from family producers, the wine "Marselan" had its own production and "Malvasia" bought in local stores. Averages were evaluated and performed in the physicochemical analyzes of (soluble solids (SS), titratable acidity (AT) ratio SS / AT and pH), phytochemicals (phenols, total anthocyanins and antioxidant capacity (DPPH)), composition analysis centesimal of jellies (moisture, ash, proteins, soluble and insoluble dietary fibers), analysis of macroelements (potassium, sodium, calcium, magnesium and phosphorus) and microelements (copper, iron and manganese). Sensory analysis of acceptance and preference was also performed. For this evaluation, in addition to the means test, descriptive statistics were performed. In red wine jellies, physical-chemical analyzes, colorimetry, shelf life and sensory analysis of acceptance and preference were evaluated. For shelf life, the design was completely randomized with four repetitions where the tested factor was the time (30, 60 and 90 days) after processing, in addition to the zero time that was the control. Colorimetry, phenols, anthocyanins and DPPH were evaluated through polynomial regression. In white wine jellies, it is concluded that the 'Niágara Branca' jelly had the highest titratable acidity index, total phenols, total anthocyanins and antioxidant capacity. The jam obtained from ‘Niágara Branca’ wine was the favorite in aroma. Of the judges, 55% probably and 31% decidedly would buy the white wine jellies. Among the red wine jellies, it was concluded that as for the shelf life, the evaluation of the color parameters showed that both the 'Marselan jelly and the' Bordô 'jelly showed greater intensity at 60 days after cooking. The total phenols of the Bordô wine jelly and the anthocyanins in the 'Marselan' wine jellies decrease over the shelf life and DPPH obtained a greater increase with 60 days of shelf life in the two jellies. The wine jam of the cultivar Bordô was the favorite in all the questions questioned. Of the judges, 53% would probably buy the red wine jellies