Determination of physicochemical characteristics, organic acid and sugar profiles of Turkish grape juices

Ali GÜLER; Ahmet CANDEMİR

doi:https://doi.org/10.31015/jaefs.2020.2.4

Makale detayları

Determination of physicochemical characteristics, organic acid and sugar profiles of Turkish grape juices

Yazarlar:

Ali GÜLER | Ahmet CANDEMİR

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Tarım | Gıda teknolojisi | Üretim | Bahçe bitkileri (Bahçecilik)

Dergi:

International Journal of Agriculture Environment and Food Sciences 2020 Vol.4 Issue 2, pp.149-156

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000475115

Sıklık:

Üç Aylık

eISSN:

2618-5946

DOI:

https://doi.org/10.31015/jaefs.2020.2.4

Özet:

 

This study investigated the physicochemical properties, sugar and organic acid profiles of 21 grape juice and 3 sour grape juice samples in Turkey. The pH, acidity and soluble solids were ranged from 2.64 to 4.19, 3.58 to 30.75 g L-1 and 5.45 to 25.45 °Bx, respectively.    The turbidities varied between 1.59 and 109.50 NTU and the lowest value was in the Sultani Çekirdeksiz sour grape juices. The Denizli Karasi sample had the highest color index. The tartaric and malic acid amounts of the samples ranged from 0.53 to 13.16 g 100-1 g-1 and 0.45 to 30.80 g 100-1 g-1, respectively. The major acid was malic acid in the sour grape juice samples and tartaric acid in the grape juice samples. For all samples, glucose and fructose constituted a great part of total sugars. The glucose, fructose and total sugar contents changed from 28.45 to 48.00 g 100-1 g-1, 15.88 to 48.75 g 100-1 g-1 and 53.67 to 97.27 g 100-1 g-1, respectively. The highest sugar content was observed in Kara Erik and the lowest in Yediveren. As a result; some physicochemical characteristics, sugar and organic acid contents of the examined 24 grape juice samples were revealed by the current work.

Makale detayları

Determination of physicochemical characteristics, organic acid and sugar profiles of Turkish grape juices

Yazarlar: Ali GÜLER | Ahmet CANDEMİR

Yayıncı: Gültekin ÖZDEMİR

Ana Başlıklar: Tarım | Gıda teknolojisi | Üretim | Bahçe bitkileri (Bahçecilik)

Dergi: International Journal of Agriculture Environment and Food Sciences 2020 Vol.4 Issue 2, pp.149-156

Belge Tipi: Makale

Yayın Tarihi: 6/2020

Belge Dili: İngilizce

Document ID (Org No.): 2000475115

Sıklık: Üç Aylık

eISSN: 2618-5946

DOI: https://doi.org/10.31015/jaefs.2020.2.4

Sayı

Yazarlar:

Ali GÜLER | Ahmet CANDEMİR

Yayıncı:

Gültekin ÖZDEMİR

Ana Başlıklar:

Tarım | Gıda teknolojisi | Üretim | Bahçe bitkileri (Bahçecilik)

Dergi:

International Journal of Agriculture Environment and Food Sciences 2020 Vol.4 Issue 2, pp.149-156

Belge Tipi:

Makale

Yayın Tarihi:

6/2020

Belge Dili:

İngilizce

Document ID (Org No.):

2000475115

Sıklık:

Üç Aylık

eISSN:

2618-5946

DOI:

https://doi.org/10.31015/jaefs.2020.2.4