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Stability of Non‐Pasteurized, Refrigerated Muscadine Grape Juice
Author(s) -
SIMS CHARLES A.,
EASTRIDGE JANET S.,
O'KEEFE SEAN F.,
BATES ROBERT P.
Publication year - 1995
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.1365-2621.1995.tb09813.x
Subject(s) - sweetness , food science , flavor , pasteurization , chemistry , sulfite , carrot juice , biochemistry
The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off‐flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off‐flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off‐flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.