RESUMO
The aim of this work was to evaluate the nitrogen content in different varieties of apple musts and to study the effect of different nitrogen concentrations in apple wine fermentation. The average total nitrogen content in 51 different apples juices was 155.81 mg/L, with 86.28 percent of the values above 100 mg/L. The apple must with 59.0, 122.0 and 163.0 mg/L of total nitrogen content showed the maximum population of 2.05x 10(7); 4.42 x 10(7) and 8.66 x 10(7) cell/mL, respectively. Therefore, the maximum fermentation rates were dependent on the initial nitrogen level, corresponding to 1.4, 5.1 and 9.2 g/L.day, respectively. The nitrogen content in the apple musts was an important factor of growth and fermentation velocity.
RESUMO
Apple juice, the second in the world consumption ranking, has glucose, fructose and sucrose as themain sugar components in fairly known proportion. Intentional adulteration maintaining such feature ispossible by addition of high fructose syrup or inverted sugar and this attitude reflects losses from botheconomical and healthy aspects. The sugar profile in apple juices, although depending of the maturationdegree, feature of cultivar and effect from growing places, may give some information in what concernstheir authenticity. This article deals with the sugar composition of authentic depectinized apple juicemade with selected samples 26 cultivars harvested in different growing places from 1994 to 2006. Totalreducing sugar average content was 14.19±1.18 g.100mL-1, comprehending glucose (1.86±0.66 g.100mL-1, fructose (6.69±1.51 g.100mL-1) and sucrose (3,06±1,39 g.100mL-1). The relationship between the sugarconcentration found was glucose: fructose: sucrose:: 1: 3,51: 1,64 what is in perfect agreement with thespecialized literature. Sugar composition depends of the cultivars but the effects of growing places werenot statistical significant in Brazilian geographical context.
Suco de maçã, o segundo mais consumido no mundo, apresenta glucose, frutose e sacarose como osprincipais açúcares em proporções praticamente definidas. Adulterações intencionais mantendo ascaracterísticas de proporções de açúcares são possíveis pela adição de xarope com altos teores defrutose ou açúcar invertido, mas pode resultar em diminuição da qualidade sensorial e nutricional dossucos. O perfil de açúcares em sucos de maçã, embora dependente do grau de maturação, da característicado cultivar e do efeito do local de crescimento pode dar algumas informações no que diz respeito à suaautenticidade. Este artigo avalia a composição de açúcares de sucos despectinizados autênticos de 26cultivares de maçãs colhidas em diferentes locais nas safras 1994 2006. O teor médio de açúcar redutortotal foi de 14.19±1.18 g.100mL-1, compreendendo glicose (1.86±0.66 g.100mL-1), frutose (6.69±1.51g.100mL-1) e sacarose (3,06±1,39 g.100mL-1). A proporção dos açúcares encontrados nas amostras foiglucose: frutose: sacarose :: 1,00: 3,51: 1,64 o que está em perfeito acordo com a literatura especializada.A composição de açúcar depende do cultivar, mas os efeitos dos locais de cultivo não foramestatisticamente significativo no contexto geográfico brasileiro.
