Venquiaruto, Luciana DornellesDenti, Andressa Franco2021-02-242021-02-242020http://repositorio.uricer.edu.br/handle/35974/275The Grape juice has been achieved a great space on the consumer's table, this is due to its sensory characteristics, its antioxidant properties and the high content of phenolic compounds. Thus, the objective of the present study is to determine the quality of artisanal grape juices, produced in the micro-region of Erechim/RS. For this purpose, physicochemical analysis (pH, density, refractive index and total acidity) were realized, in addition, the contents of phenolic compounds, anthocyanins, vitamin C and antioxidants were checked. Regarding the physicochemical characterization, results were obtained below that required by the legislation for soluble solids (° Brix) for all juice samples. Total acidity was also below the established minimum, with the exception of sample 10. These results may be due to the addition of water at the time of preparation, in addition to other factors that influence the properties of the juices, such as the variety of the chosen grape, its maturity level, climate of origin and type of processing. For the contents of bioactive compounds, Vitamin C and antioxidant capacity, satisfactory results were found for all samples collected, confirming the nutritional value of grape juices, which present themselves as a healthy alternative for the population.pt-BREngenharia QuímicaCompostos bioativosSuco de uva artesanalAnálise físico-químicaTrabalho de Conclusão de Curso