SENSORY AND PHYSICOCHEMICAL QUALITY OF FINE TABLE GRAPES CULTURED IN THE SUB-MIDDLE SAO FRANCISCO VALLEY

The goal of this study was to evaluate the following commercial varieties of fine table grapes Vitis vinifera L.: Brazil, Benitaka, Italy and Red Globe in respect to physicochemical and sensory characteristics. Total soluble solid content and diameter and length of berries were assessed, and results showed conformity with commercial standards. The sensory evaluation was accomplished through the Quantitative Descriptive Analysis - QDA. Evaluators were selected and trained by a leader, who established and defined the sensory attributes capable of describing accurately the following grape characteristics: color tone, color uniformity, aroma, firmness, sweetness, bitterness, acidity, astringency, flavor and overall quality. Regarding sensory analyses, it was verified that the mean values of the attributes color tone, color uniformity, firmness, flavor and overall quality statistically differed among grapes and that flavor, followed by sweetness and color tone were attributes that showed the strongest correlations with overall quality, being determinant for the sensory characteristics of grapes.