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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance

by
Francielli Brondani da Silva
1,
Taís Gaspar
1,
Victoria Diniz Shimizu-Marin
1,
Yara Paula Nishiyama-Hortense
1,
José Pérez-Navarro
2,3,
Sergio Gómez-Alonso
2,4 and
Ellen Silva Lago-Vanzela
1,*
1
São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences, Cristóvão Colombo 2265, São José do Rio Preto 15054-000, Brazil
2
Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 1B, 13071 Ciudad Real, Spain
3
Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
4
Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain
*
Author to whom correspondence should be addressed.
Molecules 2025, 30(11), 2270; https://doi.org/10.3390/molecules30112270
Submission received: 1 April 2025 / Revised: 14 May 2025 / Accepted: 20 May 2025 / Published: 22 May 2025
(This article belongs to the Special Issue Molecules in 2025)
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Abstract

Grape liqueurs are a promising approach to diversifying fruit-derived beverages and adding value to local raw materials. This study evaluated the impact of cereal alcohol (A) and white cachaça (C) on the physicochemical composition, anthocyanin profile, and sensory attributes of liqueurs made with the Brazilian cultivar BRS Carmem. Both products met regulatory requirements (alcohol content > 15% v/v and sugar > 100 g⋅L−1). The alcoholic base significantly influenced most physicochemical parameters but not the anthocyanin profile. The liqueur with A resulted in higher extraction of organic acids (0.39 vs. 0.33 g tartaric acid⋅100 g−1) and phenolic compounds (607.45 vs. 457.64 mg gallic acid⋅100 g−1). HPLC-DAD-ESI-MS/MS analysis showed a predominance of diglycosylated anthocyanins (98%), with concentrations of 420.04 mg⋅L−1 (A) and 456.44 mg⋅L−1 (C). Both liqueurs were well accepted (overall impression: A = 7.1, C = 7.2) with good purchase intent (A = 63.03% and C = 56.75%). Significant differences were observed for appearance and color (preferred in A) and aroma (preferred in C). These attributes correlated strongly with the overall impression, but flavor and alcohol content were the key factors influencing purchase decisions. The findings demonstrate that the choice of alcoholic base affects the composition and sensory acceptance of grape liqueurs, highlighting their importance to enhance the product’s quality.
Keywords: Brazilian grape; social technology; anthocyanins; HPLC-DAD-ESI-MS/MS Brazilian grape; social technology; anthocyanins; HPLC-DAD-ESI-MS/MS
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MDPI and ACS Style

Silva, F.B.d.; Gaspar, T.; Shimizu-Marin, V.D.; Nishiyama-Hortense, Y.P.; Pérez-Navarro, J.; Gómez-Alonso, S.; Lago-Vanzela, E.S. BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance. Molecules 2025, 30, 2270. https://doi.org/10.3390/molecules30112270

AMA Style

Silva FBd, Gaspar T, Shimizu-Marin VD, Nishiyama-Hortense YP, Pérez-Navarro J, Gómez-Alonso S, Lago-Vanzela ES. BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance. Molecules. 2025; 30(11):2270. https://doi.org/10.3390/molecules30112270

Chicago/Turabian Style

Silva, Francielli Brondani da, Taís Gaspar, Victoria Diniz Shimizu-Marin, Yara Paula Nishiyama-Hortense, José Pérez-Navarro, Sergio Gómez-Alonso, and Ellen Silva Lago-Vanzela. 2025. "BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance" Molecules 30, no. 11: 2270. https://doi.org/10.3390/molecules30112270

APA Style

Silva, F. B. d., Gaspar, T., Shimizu-Marin, V. D., Nishiyama-Hortense, Y. P., Pérez-Navarro, J., Gómez-Alonso, S., & Lago-Vanzela, E. S. (2025). BRS Carmem Grape Liqueurs: Influence of Alcoholic Base on Physicochemical Characteristics, Anthocyanin Composition, and Sensory Acceptance. Molecules, 30(11), 2270. https://doi.org/10.3390/molecules30112270

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