Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity
نویسندگان
چکیده
Abstract The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In this context, three tanks containing 50,000 L juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. was reconstituted the original whole (18.4). Phenolic compounds, sugars organic acids quantified by high-performance-liquid-chromatography. “Foxy” aromatic also gas-chromatography/mass-spectrometry. process resulted significant losses (Tukey test, p
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2021
ISSN: ['1873-7072', '0308-8146']
DOI: https://doi.org/10.1016/j.foodchem.2020.128399