Erratum: Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

doi:10.1590/1678-4324-errata-2016999985

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Erratum • Braz. arch. biol. technol. 59 (spe2) • 2016 • https://doi.org/10.1590/1678-4324-errata-2016999985 linkcopy

This erratum corrects:

10.1590/1678-4324-2016150136

Erratum: Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters

In Article "Blackberry Vinegar Produced By Successive Acetification Cycles: Production, Characterization And Bioactivity Parameters", with the number of DOI: http://dx.doi.org/10.1590/1678-4324-2016150136, published in journal Brazilian Archives of Biology and Technology, vol. 59, the 06 page.

To include:

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Table 2
Physical-chemical characterization and bioactivity parameters of blackberry wine.

In the 08 page, to include:

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Tabela 3
Physical-chemical characterization and bioactivity parameters of blackberry vinegar produced in barrel of brazilian gold wood.

Publication Dates

Publication in this collection
2016

This is an open-access article distributed under the terms of the Creative Commons Attribution License

Physical-chemical parameters	Observed values
pH	3.18
Titratable acidity (g/100 mL)	0.92± 0.004
Total SolubleSolids (°Brix)	6 ± 0.00
Ethanol (%, v/v)	8.9± 0.1
Total reducing sugar (g/L)	52.4 ± 0.002
Density at 20 ºC (g/mL)	1052.8 ± 0.00
Free sulfur dioxide - SO₂ (mg/L)	15.32± 0.002
Total sulfur dioxide - SO₂(mg/L)	40.96± 0.004
Total phenolic compounds (mg GAE/L)	199.25 ± 2.19
Anthocyanins (mg cyanidin-3-glucoside/L)	51.93 ± 0.53
Antioxidant activity - DPPH (µmol TE/mL)	139.52 ± 7.07
Antioxidant activity - ABTS (mmol TE/L)	21.24 ± 1.24

Parameters analyzed	Observed values
Parameters analyzed	1^st cycle	2^nd cycle	3^rd cycle
Acetic acid production (g/L)	47.9 ± 5.0^a	52.9± 1.82^a	53.84± 0,31^a
Ethanol consumption (%)	85± 1.86^a	78.8± 5.28^a	79.8± 2.42^a
pH	2.62 ± 0.0^b	2.63 ± 0.0 ^b	2.7 ± 0.01^a
Titratable acidity (g/100mL)	4.09 ± 0.08^c	4.53 ±0.02^b	4.91 ± 0.41^a
Total soluble solids (°Brix)	5.0 ± 0.0^a	5.0 ± 0.0^a	5.0 ± 0.0^a
Mineral residue (g/L)	3.73 ± 0.0^b	3.9± 0.05^a	3.74 ± 0.0^b
Total dry extract (g/L)	44.3± 0.04^a	33.3 ± 0.05^b	32.0 ± 0.21^c
Dry reduced extract (g/L)	15.68± 0.06^c	26.69 ± 0.06^b	26.98 ± 0.01^a
Density at 20 ºC (g/mL)	1077.3± 0.11^a	1077.8 ± 0.05^a	1077.7 ± 0.05^a
Sulphates (g/L)	0.026 ± 0.0^a	0.026 ± 0.0^a	0.026 ± 0.0^a
Ethanol (g/L)	0.95 ± 0.08^a	0.94 ± 0.090^a	0.93 ± 0.07^a
Total phenolics (mg GAE/L)	138.95^b	151.8^b	165.2^a
Anthocyanins (mg/L)	26.05± 0.35^a	34.23 ± 0.46^a	32.78 ± 0.56^a
Antioxidant activity - DPPH (µmol TE/mL)	103.5± 2.35^a	107.35± 5.95^a	107.73± 5.95^a
Antioxidant activity - ABTS (mmol TE/L)	15.63 ± 0.95^c	17.36 ± 0.99^b	19.03 ± 0.99 ^a

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Instituto de Tecnologia do Paraná - Tecpar Rua Prof. Algacyr Munhoz Mader, 3775 - CIC, 81350-010 , Tel: +55 41 3316-3054 - Curitiba - PR - Brazil
E-mail: babt@tecpar.br

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[TFN1] GAE: gallic acid equivalent

[TFN2] TE: trolox equivalent