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Effects of Maturity, Skin Contact and Carbonation on the Quality of Sterile‐Filtered White Muscadine Grape Juice
Author(s) -
KING R.C.,
SIMS C.A.,
MOORE L.F.,
BATES R.P.
Publication year - 1988
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.1365-2621.1988.tb09302.x
Subject(s) - food science , chemistry , pressing , malic acid , maturity (psychological) , tartaric acid , mouthfeel , carbonation , organic acid , horticulture , citric acid , biology , biochemistry , raw material , psychology , developmental psychology , organic chemistry
The effects of grape maturity, skin contact and carbonation on the quality of sterile‐filtered muscadine grape juice were investigated. A sensory panel preferred the late maturity juices that had a higher degree of muscadine character and lower total phenolics. Tartaric and malic acid levels decreased with increasing maturity, with malic decreasing to a greater extent. A 24 hr skin contact. at 2°C had no significant effect on sensory results, but increased color intensity, phenolic and organic acid levels as compared to immediate pressing. Carbonated juices were lighter in color and were preferred equally to non‐carbonated juices. Juice obtained from a hard pressing regime had slightly higher levels of organic acids than free run juice at the early harvest only.