02164naa a2200313 a 450000100080000000500110000800800410001902400560006010000230011624501840013926000090032352011610033265000240149365000210151765000200153865000160155865000080157465300230158265300310160565300240163665300250166065300280168565300160171370000170172970000190174670000270176570000160179277300420180821462622022-09-08       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2020.1283992DOI1 aDUTRA, M. DA C. P.  aWhole, concentrated and reconstituted grape juicebimpact of processes on phenolic composition, foxy aromas, organic acids, sugars and antioxidant capacity.h[electronic resource]  c2021  aThe concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance- liquid-chromatography. ?Foxy? aromatic compounds were also quantified by gas-chromatography/ mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p &lt 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.  aBioactive compounds  aFood composition  aFood processing  aGrape juice  aUva  aBebidas funcionais  aComposição dos alimentos  aCompostos bioativos  aFunctional beverages  aProcessamento de comida  aSuco de uva1 aVIANA, A. C.1 aPEREIRA, G. E.1 aNASSUR, R. de C. M. R.1 aLIMA, M. S.  tFood Chemistrygv. 343, 128399, 2021.