Abstract
ABSTRACTChanges during storage in color of Concord grape juice extracted after heating to different temperatures and the carbohydrate and nonvolatile acid composition of Concord grapes were studied. Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase, increased the extraction of anthocyanins (ACN) and reduced polymeric color in the grape juice. During storage of the juice for 8 months, the rate of ACN degradation and color density decrease was the same in all samples. Glucose, fructose and sucrose were the only sugars found in Northwest Concord grapes, while malic and tartaric acids were the major nonvolatile acids. Lesser amounts of phosphoric, citric and coumaric acids were present.
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