Paper No. R-04037 of the Florida Agricultural Experiment Station Journal Series.
Stability of Non-Pasteurized, Refrigerated Muscadine Grape Juice
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 3, pages 506–508, May 1995
How to Cite
SIMS, C. A., EASTRIDGE, J. S., O'KEEFE, S. F. and BATES, R. P. (1995), Stability of Non-Pasteurized, Refrigerated Muscadine Grape Juice. Journal of Food Science, 60: 506–508. doi: 10.1111/j.1365-2621.1995.tb09813.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 8/21/94; revised 12/10/94; accepted 12/18/94.
- muscadine grapes;
- red grapes;
- storage stability;
The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. The muscadine flavor intensity, sweetness, off-flavor levels, and color of white juices remained stable, and ethanol levels remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off-flavor and ethanol levels increased after 7 wk. Sulfite lowered microbial levels in white juice throughout 9 wk. Red juices did not develop significant levels of off-flavors or ethanol during 9 wk, although the flavor intensity declined, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfited red juices.