Sensory test on grape must by natural preservative (Resveratrol)

This work will show that how fresh fruit juices can be preserved by natural preservatives instead of using chemicals like sulfur dioxide etc.In our case grape must from white grapes was availed. We tested if taste matters to consumers by sensory test.Method chosen for untrained panel was Triangle test. In the end, are the results which prove if the juices can be consumed and stored with natural preservatives or not.

Autorentext

After senior secondary education in India went for further studies.Bachelor theses (year 2013) in Mendel university,CZ-Possibilities influencing the germination of Basil (Ocimum basilicum L.).Master's theses(year 2015),CZ-Sensory evaluation of fruit beverages treated with natural preservatives of plant origin.Knowledge of HACCP,ISO 9001:2008,etc.