Use of red grape juice (concentrated and treated by UHPH) as a base to produce isotonic drinks

Open Access

Table 1

Chemical composition of beverages measured by FTIR Parameters.

	Sugar (g/L)	Total Soluble Solids (°Brix)	Total Acid (g/L)	Malic Acid (g/L)	Alpha Amino acids (mg/L)	Ammonia (mg/L)
BAN	73.90 ± 1.39^a	4.23 ± 0.06^a	2.24 ± 0.12^c	1.43 ± 0.06^ab	17.57 ± 2.00^b	4.73 ± 0.93^a
BAHTC1	78.30 ± 0.17^d	4.57 ± 0.06^abc	2.30 ± 0.07^c	1.50 ± 0.10^bc	14.50 ± 0.69^a	4.63 ± 0.32^a
BAHTC2	78.20 ± 0.17^cd	4.67 ± 0.31^bc	2.19 ± 0.15^bc	1.50 ± 0.10^bc	17.17 ± 2.69^b	5.23 ± 0.78^a
BAHTC3	77.90 ± 0.17^cd	4.47 ± 0.35^abc	2.15 ± 0.20^bc	1.53 ± 0.12^bc	17.23 ± 1.68^b	4.67 ± 0.29^a
BAHMC1	78.43 ± 0.06^d	4.70 ± 0.10^bc	2.39 ± 0.08^c	1.50 ± 0.17^bc	18.53 ± 0.49^b	6.83 ± 0.47^b
BAHMC2	72.73 ± 0.23^a	4.53 ± 0.32^abc	2.24 ± 0.06^c	1.50 ± 0.10^bc	18.50 ± 0.53^b	6.53 ± 0.55^b
BAHMC3	74.27 ± 0.42^a	4.67 ± 0.29^bc	2.21 ± 0.11^bc	1.40 ± 0.10^ab	17.00 ± 1.92^b	7.90 ± 0.17^c
BBN	77.60 ± 0.95^bcd	4.47 ± 0.06^abc	1.90 ± 0.18^a	1.50 ± 0.10^bc	31.97 ± 2.54^d	20.67 ± 0.29^d
BBHTC1	76.47 ± 0.40^bc	4.47 ± 0.21^abc	1.98 ± 0.07^ab	1.63 ± 0.12^c	17.50 ± 0.00^b	20.57 ± 0.40^d
BBHTC2	73.67 ± 1.23^a	4.33 ± 0.32^ab	1.76 ± 0.19^a	1.37 ± 0.15^ab	18.97 ± 0.64^b	20.47 ± 0.65^d
BBHTC3	76.10 ± 0.17^b	4.47 ± 0.35^abc	1.90 ± 0.20^a	1.50 ± 0.12^bc	22.13 ± 1.68^c	20.33 ± 0.29^d
BBHMC1	76.10 ± 2.00^b	4.33 ± 0.12^ab	1.82 ± 0.19^a	1.43 ± 0.15^ab	22.60 ± 1.39^c	20.87 ± 0.47^d
BBHMC2	74.30 ± 1.73^a	4.20 ± 0.20^a	1.80 ± 0.21^a	1.40 ± 0.00^ab	22.23 ± 0.58^c	20.83 ± 0.58^d
BBHMC3	73.43 ± 1.07^a	4.83 ± 0.29^c	1.75 ± 0.02^a	1.30 ± 0.10^a	18.23 ± 0.29^b	20.10 ± 0.36^d

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