Inactive yest extract application for grape juice biofortification, an agronomic, chemical and sensorial approach

• Grant number: 21/08010-1
• Support Opportunities: Scholarships in Brazil - Post-Doctorate
• Effective date (Start): November 01, 2022
• Effective date (End): October 31, 2024
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal Investigator: Marco Antonio Tecchio
• Grantee: Laís Moro
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

Grape juice is a food source of stilbenes and anthocyanins that can be consumedby a wide audience, such as children, youngers, the elderly, pregnant women and thosewho do not enjoy or cannot consume alcoholic beverages. Aiming to increase thecompounds, yeast extract the yeast extract presents itself as an alternative and can beused even in organic systems. In this context, this project aims to evaluate yeast extract(Saccharomyces cerevisiae) application to enhance bioactive compounds in 'Isabel','Isabel Precoce', 'Ives' (Bordô), 'Concord' and 'BRS Violet' (Vitis labrusca L. and itshybrids) cultivated under the trellis and overhead trellis systems. Physicochemicalcharacteristics of the grapes will be evaluated, and the juices will be evaluated forbioactives compounds, metabolomic profile and volatile compounds that will becorrelated with the sensory evaluation. It is intended, at the end of this project, alsoprovide a mass spectrometry database. The knowledge obtained will expand the baseknowledge for possible interventions in the grape production chain, increasingnutritional quality, a factor that has been shown to be an ally in promoting health andpreventing various diseases.