Dehydration, characterization and sensorial analysis of grapes dehydrated, produced in the Submédio Valley of the San Francisco, for infusion

Abstract

The grape is a typical fruit of region of tempered climate, being cultivated for the elaboration of
traditional wines in the countries of the European Union, United States, Australia, New Zelândia, South Africa and South America (Chile and Argentina). In Brazil, beyond the Rio Grande do Sul, where the climatic conditions if approach to the traditional countries, the grapevine was adapted for culture in northeast Semiárido. This Brazilian region presents great potential for the production of grapes of high quality during the year for possessing raised insolation indices, also favoring the production of grapes raisins of excellent sensorial characteristics. The present work was developed with the objective to evaluate the probability to be produced material dehydrated of grapes and its wastes, from the varieties Shirah, Alicante Bouschet, Isabel, Mourvedre, Crimson, Petit Verdot and Red Globe,
produced in the Valley of the San Francisco, with the purpose to be used in infusions (tea), as source of antocianinas for the consumers. On the basis of the gotten results, are also verified that the teas had been well accepted, of grapes of the
Izabel varieties and Mouvedre had been the teas that had presented predominance of approval in all of the evaluated sensorial attributes. The variety more important as source of antocianinas is the Petit Verdot, a time that was classified
in this study as one of the two varieties that greater presented text of this antirust substance, followed for the Alicante.