The clarification and deacidification of grape juice by ion exchange resins.

Studies on the clarification (prevention of argol precipitation) and deacidification of grape juice using locally
prepared ion-exchange resins are reported. The process consists of passing the juice through a cationexchange
column followed by deacidification to the desired level in an anion-exchange column. The loss
of minerals attended by cation-exchange treatment could be made up by limiting the ion exchange or by
blending the ion-exchange-treated juice with the fresh juice so that the potassium content of the juice is
nearly 100 mg-%. The juice thus obtained compared favourably with the conventionally clarified juice
with respect to clarity, organoleptic quality and chemical composition.