Production of grape juice cordial from Bangalore Blue grapes.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1974) Production of grape juice cordial from Bangalore Blue grapes. Indian Food Packer, 28 (5). 20-21, 5 ref..

PDF Indian_Food_Packer_1974_28_5_20-21.pdf - Published Version Restricted to Registered users only Download (122kB)

Abstract

A hihgly acceptable grape juice cordial was prepared from Bangalore Blue grapes, which are too acid for table use or wine production. Must from destalked crushed grapes was heated for 10 min at 55-60 degree C, treated with pectolytic enzyme concentrate for 3 h at 40 degree C or overnight at room temp. (22-28 degree C), pressed, racked for 24-48 h at 4-5 degree C, and the supernatant siphoned off, filtered and sweetened with 10% sucrose syrup to 45 degree Brix. The composition of grapes, juice and cordial, processing data and calculated cost of the cordial are tabulated and the process is illustrated by a flow-sheet.

Item Type:	Article
Uncontrolled Keywords:	GRAPE-JUICES; manufacture of grape juices
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Apr 2012 09:08
Last Modified:	27 Apr 2012 09:08
URI:	http://ir.cftri.res.in/id/eprint/7113

Actions (login required)

View Item