Effects of Cold Stabilization on the Quality of Grape Juice

Effects of Cold Stabilization on the Quality of Grape Juice

The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at -5℃. The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing L* and b* values, and decreasing a* value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.

The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at -5℃. The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing L* and b* values, and decreasing a* value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.