Physico-chemical and sensory characteristics of jellies made from seven grapevine (Vitis vinifera L.) varieties | Fizikalno-kemične in senzorične lastnosti želejev narejenih iz sedmih sort grozdja (Vitis vinifera L.)

English. Jellies of seven grapevine varieties were physico-chemical and sensorial characterized for the first time. Jellies differed significantly in moisture and ash contents, colour, pH, acidity and antioxidant activities. ‘Tinta Carvalha’ was the darkest and redness jelly, showing the highest antioxidant activity. Regarding sensory characteristics, no significant differences in the appearance, taste, sweetness, acidity and global assessment were observed among jellies. Nevertheless, these attributes were positively evaluated. In conclusion, the production of different jellies will allow the valorisation of grapevine varieties with less potential for wine production, helping to preserve biodiversity, and be an economic alternative to grape producers who may elaborate an enjoyable product with interesting bioactivity.

Slovenian. Fizikalno-kemične in senzorične lastnosti sedmih sort grozdja so bile prvič analizirane. Želeji so se značilno razlikovali v vsebnosti vode in pepela, v barvi, pH, kislosti in antioksidativni aktivnosti. Žele pripravljen iz sorte ‘Tinta Carvalha’ je bil najtemnejši in najbolj rdeč. V senzoričnih lastnostih med želeji ni bilo značilnih razlik v izgledu, okusu, sladkosti, kislosti in celotni oceni, vendar so bile te lastnosti pozitivno ovrednotene. Sklepamo, da bo izdelava različnih želejev omogočala ovrednotenje tistih sort vinske trte, ki imajo manjši potencial za pridelavo vina, kar bo prispevalo k ohranjanju raznolikosti žlahtne vinske trte in bo ekonomska alternativa vinogradnikom za izdelavo koristnega izdelka z zanimivo bioaktivnostjo.