EVALUATION OF VARIETAL GRAPE JUICE - INFLUENCE OF PROCESSING METHOD, SUGAR AND ACID ADJUSTMENT, AND CARBONATION

被引：10

作者：

RATHBURN, IM

MORRIS, JR

机构：

[1] University of Arkansas, Department of Food Science, Fayetteville, Arkansas, 72703

来源：

JOURNAL OF FOOD QUALITY | 1990年 / 13卷 / 06期

关键词：

D O I：

10.1111/j.1745-4557.1990.tb00036.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the influence of processing method, sugar and acid adjustment, and carbonation on the quality of grape juice from 5 cultivars of wine grapes. A sensory panel found the juices with adjusted sugar and/or acid rated higher in flavor than the juices with no sugar and/or acid adjustment. Carbonation improved the ratings of the juices with no sugar and/or acid adjustment, but generally had no effect on the adjusted juices. The heat process treatment produced higher color ratings as determined by CDM values in most cultivars. The Riesling and Chelois produced juices that rated comparable to those of Niagara and Concord, the juice industry standards. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：395 / 409

页数：15

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