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The purpose of this research was to combine the use of the component blend design to the response surface methodology, in order to foresee the effect of ternary apple juice blends (Catarina, Granny Smith and Pink Lady cultivars) on the physical-chemical characteristics of musts appointed to sparkling drink elaboration. Twelve mixes were made (three individual samples, three binary mixes and six ternary mixes), analyzed on the content of total reducing sugars, total titratable acidity and phenolic compounds; and adjusted, respectively, to the linear, quadratic and special cubic models. The results were organized in ternary charts of surface response and, from the overlap of these charts, it was determined a viable region which delimited the range of apple juice compositions that make musts physically and chemically suitable to sparkling drink elaboration. To represent the various possible combinations, the central point of the triangular area of the viable region was calculated and, this point, which represents the proportions of 23.22% of Catarina, 66.23% of Granny Smith and 10.55% of Pink Lady cultivars, was chosen to constitute the formulation of the must to be used in the elaboration of apple sparkling drinks. O objetivo desta pesquisa foi utilizar o planejamento para misturas de componentes aliado à metodologia de superfície de resposta para prever o efeito da mistura ternária de sucos de maçãs (cultivares Catarina, Granny Smith e Pink Lady) nas características físico-químicas de mostos destinados à elaboração de espumantes. Foram formuladas 12 misturas (3 amostras individuais, 3 misturas binárias e 6 ternárias), as quais foram analisadas quanto ao teor de açúcares redutores totais, acidez total titulável e compostos fenólicos e ajustados, respectivamente, aos modelos linear, quadrático e cúbico especial. Os resultados foram organizados em gráficos ternários de superfície de resposta e, a partir da sobreposição destes gráficos, foi determinada uma região viável que delimitou a gama de composições de sucos de maçãs que formulam mostos físico-quimicamente aptos para a elaboração de espumantes. Para representar as diversas combinações possíveis, foi calculado o ponto central da área triangular da região viável e este ponto, que representa as proporções de 23,22% da cultivar Catarina, 66,23% da cultivar Granny Smith e 10,55% da cultivar Pink Lady, foi escolhido para constituir a formulação do mosto a ser utilizado na elaboração de espumantes de maçã

Foresight of physical-chemical characteristics of apple juice blends appointed to sparkling drink elaboration