ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb09302.x
Permalink
