Pre-treated grapes

This research paper concentrated on studies on the effect of pretreatments on the quality of grape wine. The changes due to pretreatments on the functional properties are such as total phenols, tannins and catechins. Hence, various thermal treatments such as microwave with a combination of 300 W for 2, 4 and 6 min and conventional thermal pasteurization at 50, 60, 70°C with the time interval of 30 and 60s were applied to the grape must to study the extraction efficiency of polyphenols.

10p nguathienthan5 04-06-2020 37 1   Download

Grapes are good source of dietary sugars, organic acids and provide good amount of minerals like iron and phosphorus and some vitamins. Among the grape processed products raisins are one of the most important processed products obtained from grapes. The mature, clean and uniform size green grape berries (Thompson seedless) were taken. The berries were treated by using different methods viz. Preyal dip, Australian dip and soda dip. Drying was done at 50 and 60oC to study the effect of drying temperature on quality of raisin. The grape berries were dried from 78 per cent (345.54 per cent, d.

13p quenchua2 18-12-2019 28 0   Download

The above results suggested that citric and lactic acids could be used at maximal concentrations of 3.8 mg/ml and 1.9 mg/ml, respectively to suppress bacteria from Inhibition of bacteria Isolated from Ninh Thuan grapes by organic acids 291 grapes. This finding would contribute to develop method for pretreatment of grapes in fresh grape preservation techniques.

8p cumeo3000 01-08-2018 32 1   Download