Abstract
ABSTRACT Changes during storage in color of Concord grape juice extracted after heating to different temperatures and the carbohydrate and nonvolatile acid composition of Concord grapes were studied. Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase, increased the extraction of anthocyanins (ACN) and reduced polymeric color in the grape juice. During storage of the juice for 8 months, the rate of ACN degradation and color density decrease was the same in all samples. Glucose, fructose and sucrose were the only sugars found in Northwest Concord grapes, while malic and tartaric acids were the major nonvolatile acids. Lesser amounts of phosphoric, citric and coumaric acids were present.
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Claims 7
Claim · model-written summary
Glucose, fructose and sucrose are the only sugars found in Northwest Concord grapes.
Verbatim
e0“Glucose, fructose and sucrose were the only sugars found in Northwest Concord grapes”
Claim · model-written summary
Malic and tartaric acids are the major nonvolatile acids of Northwest Concord grapes.
Verbatim
e0“Glucose, fructose and sucrose were the only sugars found in Northwest Concord grapes”
e1“malic and tartaric acids were the major nonvolatile acids”
Claim · model-written summary
Phosphoric, citric and coumaric acids are present in lesser amounts in Northwest Concord grapes.
Verbatim
e0“Glucose, fructose and sucrose were the only sugars found in Northwest Concord grapes”
e2“Lesser amounts of phosphoric, citric and coumaric acids were present”
Claim · model-written summary
Heating crushed Concord grapes to 88° and 99°C inactivated nearly all polyphenoloxidase.
- Taxon
- Concord grapese3
- Treatment
- Heating crushed Concord grapes under pilot plant conditions to 88° and 99°Ce3
- Outcome
- polyphenoloxidasee3
- Direction
- inactivatede3
- Setting
- pilot plant conditionse3
Not reportedComparator
Verbatim
e3“Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase”
Claim · model-written summary
Heating crushed Concord grapes increased the extraction of anthocyanins.
- Taxon
- Concord grapese3
- Treatment
- Heating crushed Concord grapes under pilot plant conditions to 88° and 99°Ce3
- Outcome
- extraction of anthocyanins (ACN)e4
- Direction
- increasede4
Not reportedComparator
Verbatim
e3“Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase”
e4“increased the extraction of anthocyanins (ACN)”
Claim · model-written summary
Heating crushed Concord grapes reduced polymeric color in the juice.
- Taxon
- Concord grapese3
- Treatment
- Heating crushed Concord grapes under pilot plant conditions to 88° and 99°Ce3
- Outcome
- polymeric colore5
- Direction
- reducede5
Not reportedComparator
Verbatim
e3“Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase”
e5“reduced polymeric color in the grape juice”
Claim · model-written summary
During 8 months of juice storage, the rate of anthocyanin degradation and the colour density decrease were the same in all samples.
- Taxon
- Concord grapese3
- Treatment
- storage of the juice for 8 monthse6
- Outcome
- rate of ACN degradation and color density decreasee6
- Direction
- was the samee6
Not reportedComparator
Verbatim
e3“Heating crushed Concord grapes under pilot plant conditions to 88° and 99°C inactivated nearly all of the polyphenoloxidase”
e6“During storage of the juice for 8 months, the rate of ACN degradation and color density decrease was the same in all samples”