Formulation and characterization of a grape juice drink of the malvasia variety

In this investigation, a juice drink made of grape Vitis vinifera var. Malvasia was formulated and characterized. Two drinks denominated like E1 and E2 were formulated, based on two commercial formulations, A and B, and another one proposed by Gil and Lobos (2005), denominated C. A sensorial analysis was conducted to all drinks: A, B, C, E1 and E2, the sensorial properties evaluated were: flavor, aroma and color, in three scales: pleasant, moderately pleasant and disagreeable. The selected formulation according to the tasting panel, physicochemical parameters like soluble solids, titreable acidity, pH, volatile acidity, ethanol, free and total metabisulphite and polluting minerals like Iron (Fe) and Zinc (Zn) and Copper (Cu). The microbiological quality of the drink was determined by means of plates count of aerobic microorganisms, and moulds and yeast. According to the sensorial evaluation, the E2 formulation obtained the greater preference (greater than 80%) of the panel on all of evaluated characteristics. The formulation was: 70% of water, 30% of grape juice, ascorbic acid (1.875 g), citric acid (37.5g), extract of grape (0.147L), refined sugar (1.759kg) and pectin (0.3g). The physicochemical, microbiological parameters and mineral polluting agents analyzed in the drink, fulfilled established in the norms and the consulted investigations.