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Optimization of deacidification for concentrated grape juice.
Ning Li1,2, Yue Wei3, Xuemeng Li3
1College of Food Science and Technology Agricultural University of Hebei Baoding China.
Food Science & Nutrition
|July 11, 2019
Summary
Anion-exchange resin 335 effectively removed 69% of tartaric acid from concentrated grape juice. This method optimizes deacidification, improving grape juice taste and stability.
Area of Science:
- Food Science
- Chemistry
Background:
- Excessive organic acids, particularly tartaric acid, negatively impact grape juice quality, causing poor taste, turbidity, and sedimentation.
- Tartaric acid is the primary contributor to acidity in grape juice.
Purpose of the Study:
- To investigate the removal of tartaric acid from concentrated grape juice using anion-exchange resin.
- To optimize the deacidification process for improved grape juice quality.
Main Methods:
- Anion-exchange resin 335 was employed to remove tartaric acid from concentrated grape juice.
- Liquid chromatography with ultraviolet detection and statistical analysis were used to optimize removal factors.
- The optimal treatment involved a 1:6 resin to juice ratio at 15.57°C for 4.35 hours.
Main Results:
- The anion-exchange resin 335 achieved a tartaric acid removal rate of 69.01%.
- The optimized conditions demonstrated the best deacidification effect using anion-exchange resin 335.
Conclusions:
- Anion-exchange resin 335 is an effective agent for reducing tartaric acid levels in concentrated grape juice.
- Optimized deacidification using this resin enhances grape juice quality by mitigating issues related to excessive acidity.
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