Sensory Analysis of Sweet Musts in Pedro Ximenez cv. Grapes Dried using Different Methods

  • M.P. Serratosa Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014 Cordoba, Spain
  • A. Marquez Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014 Cordoba, Spain
  • A. Lopez-Toledano Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014 Cordoba, Spain
  • J. Merida Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Edificio Marie Curie, Campus de Rabanales, E-14014 Cordoba, Spain
DOI: https://doi.org/10.21548/33-1-1301

Abstract

The sensory properties of musts from Pedro Ximenez grapes chamber-dried at 40 or 50°C, with or without
a dipping treatment, are compared to musts from grapes subjected to the traditional sun-drying method
used in the production of sweet wines. The chamber-dried procedure, specifically at 50°C, decreased the
drying time, improved the health status of the grapes relative to the growth of fungi that produce toxins and
yielded must with a very similar color to that of sun-dried grapes. Sensory evaluation has shown that must
from grapes dried at 50°C, after treatment with an alkaline emulsion of ethyl oleate, is unacceptable due
to the light color. The musts receiving the highest scores for color, aroma and flavor were from untreated
grapes dried at 50ºC or potassium carbonate-treated grapes dried at the same temperature. However, the
treatment did not significantly accelerate drying.

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Published
2016-11-15
Issue
Vol. 33 No. 1 (2012)
Section
Articles

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