A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production

Authors : Aziz KORKMAZ

Pages : 360-368

Doi:10.17798/bitlisfen.1207755

View : 21 | Download : 25

Publication Date : 2023-06-27

Article Type : Research Paper

Abstract :The changes in some physicochemical properties, sugar, organic acid and volatile compound contents in fresh Verdani grape insert ignore into journalissuearticles values(Vitis vinifera L.); juice insert ignore into journalissuearticles values(FGJ); were evaluated in the production of its traditional molasses insert ignore into journalissuearticles values(pekmez);. After the production, the total soluble solid insert ignore into journalissuearticles values(TSS);, titratable acidity insert ignore into journalissuearticles values(TA);, glucose, fructose, malic, citric and succinic acid concentrations were increased insert ignore into journalissuearticles values(P<0.05); with rising the concentration. However, the level of glucose and fructose in TSS decreased by 4.67% and by 11.78%, respectively insert ignore into journalissuearticles values(P<0.05);, based on their degradation. Similarly, the rates of tartaric and malic acids, as the major organic acids, in the TSS were decreased by 73.91% and by 67.25%, respectively. These reductions raised the pH value of molasses insert ignore into journalissuearticles values(P<0.05);. In addition, the majority of volatile compounds in FGJ disappeared after the production of molasses, whereas some volatile furans were formed in significant amounts. This study revealed that most of both the taste and the flavor components in grapes are changed qualitatively and quantitatively during the production of tratiditional molasses
Keywords : Verdani grape, traditional molasses, volatile compound, organic acid, sugar