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For the production of trans-resveratrol-amplified grape juice, both   trans-resveratrol quantity and microbial quality are important for the   functionality and shelf life of the juice. Therefore, the thermal stability   of trans-resveratrol and thermal inactivation of Saccharomyces cerevisiae   within the grape juice was investigated at 60°C, 80°C and 100°C. Inactivation   of S. cerevisiae was fitted to first-order kinetics, and the inactivation   rate (k1) and decimal reduction time (D-value) at each treatment temperature   were estimated. The control grape juice had an inactivation rate of 0.0014   (s-1) and a D-value of 11.90 min at 60°C, whereas the   trans-resveratrol-amplified grape juice had an inactivation rate of 0.0016   (s-1) and a Dvalue of 10.42 min at the same temperature. Similar inactivation   kinetics of the control and trans-resveratrol-amplified grape juice were   observed at 80°C and 100°C, which indicates that increased trans-resveratrol   content does not affect the thermal inactivation of inoculated S. cerevisiae

Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice