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Changes in Muscadine Grape Juice Quality During Cold Stabilization and Storage of Bottled Juice
Author(s) -
SISTRUNK W. A.,
MORRIS J.R.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13717.x
Subject(s) - chemistry , browning , food science , pasteurization , flavor , phenols , dilution , fruit juice , biochemistry , physics , thermodynamics
Muscadine grapes ( Vitis rotundifolia , Michx.) of two cultivars (Noble and Carlos) were washed and extracted. The resulting juice was cold stabilized for 0, 7 and 60 days at 2°C, then treated, bottled, pasteurized and stored at 2°C and 24°C for 0, 4, 8, and 12 months. Carlos juice was lower in phenols and pH and higher in acidity than Noble. The high total anthocyanins and phenols in the Noble juice caused a significant loss in pigment during cold stabilization. Dilution of juice with 40% water and adjustment of the sugars was beneficial to flavor and color of Carlos, yet 40% dilution was too high for Noble juice. Treatment of either juice with CaCO 3 increased pH and decreased acidity. During 12 months storage, the Carlos juice became darker due to browning, while the Noble juice became lighter by losing pigment, especially at 24°C.