Effects of Heat Treatment on Yield and Quality of Grape Juice

열처리 조건이 포도즙의 착즙 수율 및 품질에 미치는 영향

  • Kim, Jae-Sik (Department of Food Science and Technology, Youngdong University) ;
  • Kim, Sung-Hee (Department of Food Science and Technology, Youngdong University) ;
  • Lee, Won-Keun (Department of Food Science and Technology, Youngdong University) ;
  • Pyun, Jae-Young (Tojung Foods) ;
  • Yook, Cheol (Department of Food Science and Technology, Youngdong University)
  • 김재식 (영동대학교 식품공학전공) ;
  • 김성희 (영동대학교 식품공학전공) ;
  • 이원근 (영동대학교 식품공학전공) ;
  • 편재영 (토정식품) ;
  • 육철 (영동대학교 식품공학전공)
  • Published : 1999.10.31

Abstract

The grape juice was found to have a good quality when grape was pressed after heating at $80^{\circ}C$ for 30 min. The extraction yield of juice from grape was above 75%(v/w). The yield was lower than 60% when grape was heated below $60^{\circ}C$, although the taste was good. But when grape was overheated, for example, at $100^{\circ}C$ and pressed, the grape juice had dark brown color and showed off-flavor. The grape juice of which sugar content was above $14^{\circ}Brix$ and the ratio of sugar content to total acidity was over 20 was found to have the best quality to drink.

Keywords

grape juice;Campbell Early;heat treatment;extraction yield;juice quality