Estudio de las características fisicoquímicas y sensoriales de sidras del Alto Valle de Río Negro y Neuquén

CARLOS UTHURRY WEINBERGER; ANA MARÍA CAPONI; JOSEFINA MAGDALENA FONTANINI; JUAN ALEJANDRO GRESIA; CRISTIAN ANDRÉS BEZIC

Córdoba

Congreso; VI Congreso Internacional de Ciencia y Tecnología de los Alimentos; 2016

Ministerio de Ciencia y Tecnología

The physicochemical and sensory characteristics of industrial and artisanal ciders from Alto Valle de Río Negro y Neuquén (Argentine Patagonia) were studied. Routine parameters ruled by the Argentine Food Codex (Código Alimentario Argentino) such as free and total sulphur dioxide, volatile acidity, alcohol degree, reduced dried extract and ashes were analysed. None of the ciders exceeded the volatile acidity limit level (2.5 g/L) with values up to 1.07 g/L, and their alcohol degree complied with the code, ranging from 4.3 to 7.4 % v/v for ciders and from 7.3 to 9.5 % v/v for sparkling ciders. As well, all ciders complied with the regulation in terms of ashes. 95 % of the samples met the legal requirements for free and total sulphur dioxide and 90 % of them for the reduced dried extract. Among parameters not ruled by the Argentine Food Codex, reducing sugars showed higher levels in most industrial ciders, with a mean of 62.01 g/L. Principal components analysis showed a relatively strong correlation between the reducing sugars and the dried extract, and the total phenol index (TPI) with the total, combined and free sulphur dioxide. Discriminant analysis revealed a notorious grouping of the samples considering the cider maker as classifying factor and the variables total acidity and free sulphur dioxide defined five groups of samples with different chemical and sensory properties. Generally, good correlation was found between sensory notes described by the selected sensory panel and the chemical composition of ciders. Most common sensory descriptors found were apple and apple juice.