Abstract
The changes in some physicochemical properties, sugar, organic acid and volatile compound contents in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses (pekmez). After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric and succinic acid concentrations were increased (P
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