Optimization of deacidification for concentrated grape juice

Li, Ning; Yue, Wei; Li, Xuemeng; Jia-hui, Wang; Zhou, Ji; Wang, Jie

doi:10.1002/fsn3.1037

Cited by 11 publications

(4 citation statements)

References 32 publications

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“…The decrease in the tartaric acid content in WGJ juice for RGJ may be associated with insolubilization of tartaric acid in the form of potassium bitartrate crystals during the concentration process (Li et al, 2019). Sugars and organic acids are related to the taste balance of grape juices (Coelho et al, 2018), and there was generally no significant difference in the studied juices regarding these substances when comparing whole and reconstituted juice, except for tartaric acid which decreased.…”

Section: Basic Quality Analysis Sugars Organic Acids and Oligosaccharidesmentioning

confidence: 90%

“…Grape juices are complex matrices mainly consisting of water and several metabolites, with an emphasis on sugars, organic acids, minerals, phenolic and aromatic compounds (Capanoglu, Vos, Hall, Boyacioglu, & Beekwilder, 2013;Lima et al, 2014;Dutra et al, 2018aDutra et al, , 2018bCoelho et al, 2018;Guler, Tokusolgu, & Artik, 2018;Li, Wei, Wang, Zhou, & Wang, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

et al. 2021

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The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. "Foxy" aromatic compounds were also quantified by gas-chromatography/ mass-spectrometry. The concentration and reconstitution process resulted in significant losses (Tukey test, p < 0.01) of trans-caftaric acid, decreasing from 397.08 to 159.14 mg/L, chlorogenic-acid from 34.97 to 8.44 mg/L, aromatic furaneol compound from 9.06 to 1.93 mg/L, as well as total losses for gallic-acid, caffeicacid, p-coumaric-acid, syringic-acid, hesperidin, pelargonidin-3-glucoside and epicatechin compounds. The concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the quantified compounds, with the reconstituted juice having good nutritional quality.

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Section: Basic Quality Analysis Sugars Organic Acids and Oligosaccharidesmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

et al. 2021

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“…In the process of wine brewing, acids play a very important role, affecting the quality and taste of the wine (Wang et al, 2019). To improve the sensory quality of wines, in the process of brewing, it is necessary to reduce the high acidity of grape juice (Li et al, 2019). V. amurensis is high in sugar and acid and its acidity is significantly higher than that of Eurasian grape populations (Niu et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Influence of Brewing Methods and Saccharomyces Cerevisiae on the Aroma And Quality of Shuanghong Vitis Amurensis Wine

Yu,

Xu,

Wang

et al. 2023

American Journal of Biochemistry and Biotechnology

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Blending wines is a useful practice in red wine production, however, it is rarely used in Vitis amurensis wine. In recent years there has been a tendency to seek new products from the blending of wines to achieve greater complexity. The purpose of this study was to improve the aroma composition and complexity of Shuanghong V. amurensis wine, enhance its taste and quality, and attempt to use a new brewing technology. Different brewing methods were used in this study to carry out the fermentation test of 'Shuanghong Vitis amurensis wine. Two different kinds of Saccharomyces cerevisiae EZ2 and SN3 were selected for the mixed brewing of Shuanghong and Gongniang No. 1 grape juice and separate brewing of Shuanghong grape juice. During the brewing process, total sugar and total acid, reducing sugar, soluble solids, and aroma components of the wine were analyzed, and the sensory evaluation was carried out. It showed that total sugar, reducing sugar, and soluble solids in the fermentation broth decreased during the mixed and separate brewing of different S. cerevisiae, whereas total acid content increased initially and then decreased. When Shuanghong grape juice was mixed with Gongniang No. 1 grape juice at a 2:1 ratio and fermented with the EZ2 strain, the acidity of the wine produced was the lowest, at 8.6 g/L, among the four methods. The analysis of aroma components of wine obtained by different brewing methods showed that there were significant differences in aroma components between strains EZ2 and SN3. The mixed brewing made by strain EZ2 contained more ester aroma components and the total content was 19053.76 μg/L. This might indicate that the EZ2 strain is highly capable of synthesizing ester components and it also indicates that the mixed method, combining two different raw materials, can result in wine with richer ester aroma components. According to the comprehensive sensory evaluation results, the wine produced by the mixed fermentation of strain EZ2 had a good taste, rich aroma components, and good acid-reducing effects, which can be further optimized and applied as a new type of Vitis amurensis wine fermentation process. The results of this study show that the application of a mixed brewing method comprising Shuanghong and Gongniang No.1 V. amurensis at a 2:1 ratio, inoculated with the local S. cerevisiae EZ2 strain, can effectively improve the aroma and taste of Shuanghong V. amurensis wine, reduce acidity and result in the production of high-quality wine. In this study, a new mixed brewing method suitable for V. amurensis wine was developed. The results contribute to improvements in V. amurensis wine brewing technology and the quality of wine products, in addition to providing a theoretical basis for the utilization and development of characteristic V. amurensis resources in northern China.

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“…For this various chemical (alkali treatment) and physical methods are employed. Li et al (2019a) have optimised anion exchange method for removal of tartaric acid (69%).…”

Section: Concentratementioning

confidence: 99%

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Bhatkar

Shirkole

Brennan

et al. 2022

Int J of Food Sci Tech

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Fruit crops are valuable commodities considering both processed as well as pre-processed products. Current consumer trends have created a huge demand for fruit-based products to improve nutritional wellbeing. In order that the processing industry may deliver the products with their full potential, it is necessary to have an uninterrupted supply of raw materials to eliminate the bottlenecks. Most fruits are perishable and available seasonally so it is difficult to have a continuous supply of the fruits. Hence, to overcome the issues associated with seasonal availability an alternate practice for the processing of fruits up to an intermediate level can be adapted to give a continuous supply of pre-processed fruit products. This review article discusses the processing conditions for different fruits, the commonly associated problems with the processing and their applications.

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Optimization of deacidification for concentrated grape juice

Cited by 11 publications

References 32 publications

Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity

Influence of Brewing Methods and Saccharomyces Cerevisiae on the Aroma And Quality of Shuanghong Vitis Amurensis Wine

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

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