Optimum Quality Parameters of Muscadine Grape Juices, Beverages, and Blends

Abstract

Cold -and hot-pressed

Modification of sugar profiles in California adapted apricots (Prunus armeniaca L.) through breeding with Central Asian germplasm

“…Accession 1394-1 had high Brix (23.0) and low acidity (0.46%) that led to an exceptionally high BA ratio (50.0). Higher BA ratios have correlated well in other fruit crops with higher eating quality (Abbott et al, 2004;Flora, 1979;Guyer et al, 1993;Harker et al, 2002). The hybrid Y102-51 generally exhibited intermediate values for the various characteristics presented in Table 1 as compared to parents 1394-1 and 'Nicole.'…”

Preparation of Sour Grape (Vitis Vinifera) Beverages and Evaluation of their Storage Stability

“…Preservation of a carbonated lime drink in glass bottles prepared using a base in sugar syrup diluted with chilled carbonated water was described [13]. Blended muscadine grape beverages were prepared using 25% juice and addition of other juice namely, commercial grape juice, orange juice, and pineapple juice maintaining a brix/acid ratio of 30 [14]. Higher overall acceptability and enhanced vitamin C content was achieved by blending gooseberry juice with grape juice at 20:80 ratios [15].…”

Consumer Acceptance of Mayhaw (Crataegus opacaHook, and Arn.) Juice Blended with Muscadine Grape (Vitis rotundifoliaMichx.) Juice

“…However, extensive research has shown that wide variations exist in processing and quality characteristics among individual fruiting cultivars. According to Flora (1979), physical and quality characteristics of certain muscadine selections favor processing, whereas others are more suitable in fruit juice blending to meet a specific (sweetness/tartness) flavor. Some fruits (red grapes, pineapple and, oranges) make more acceptable blends than others with muscadine juice (Sistrunk and Morris, 1982).…”

“…The appropriate blends must be formulated so that the resulting juice combination is perceived to have a complementary pleasant flavor along with a balanced sweet-tart ratio (Flora, 1979).…”