COLD STORAGE OF VINTAGE. EFFECT ON THE QUALITY OF PROCESSED PRODUCTS. ECONOMIC RESULTS.

STOCKAGE DE LA VENDANGE PAR LE FROID. INFLUENCE SUR LA QUALITE DES PRODUITS TRANSFORMES. INCIDENCES ECONOMIQUES.

Type of article: Periodical article

Summary

THE JUICES PROCESSED FROM FROZEN GRAPES ARE LESS ACID AND HAVE A MORE INTENSE COLOUR THAN CONTROLS ; THEIR FLAVOUR IS EXCELLENT ; THEIR CHARACTERISTICS MAINLY DEPEND ON THE CONDITION OF THE RAW MATERIAL AND ON THE THAWING PROCESS. LONG TIME AND HIGH TEMPERATURES FAVOUR THE EXTRACTION OF THE COLOURING AGENT. JUICE COMPOSITION DEPENDS ONLY SLIGHTLY ON THE TESTED FREEZING PROCESSES. FOR WINE-MAKING WITH FROZEN VINTAGE (ACIDITY, PHYSICAL AND CHEMICAL EQUILIBRIUM, COLOUR) SAME COMMENTS AS FOR THOSE OF JUICES. WINE AROMA, VERY FRUITY, IS ENHANCED BY THAWING AT A HIGH TEMPERATURE. FOR CONCENTRATED GRAPE JUICE, AFTER 6 MONTHS AT 253 K (-20 C) THE ORIGINAL CHARACTERISTICS ARE KEPT PRACTICALLY WITHOUT CHANGES. COLOUR IS WELL PRESERVED AT 278 K (5 C) AND THE AA. CONCLUDE IT IS NOT NECESSARY TO STORE CONCENTRATES BELOW 273 K (0 C). THE PROCESS CONSIDERED AS THE MOST ECONOMICAL FOR THE PROCESSING OF GRAPE JUICE TRODDEN STEMMED AND STORAGE IN A COLD ROOM AT 253 K (-20 C), THAWING AT 277 K (+ 4 C). THE EXPECTED COST IS HIGHER BY MORE THAN ONE THIRD THAN THAT OF THE STORAGE OF JUICE IN STERILE TANKS. R. T.

Details

Original title: STOCKAGE DE LA VENDANGE PAR LE FROID. INFLUENCE SUR LA QUALITE DES PRODUITS TRANSFORMES. INCIDENCES ECONOMIQUES.
Record ID : 1981-0195
Languages: French
Source: DGRST - 67 p.; fig.; tabl.; ref.
Publication date: 1979
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Beverages
Keywords: Thawing; Wine; Grape; Organoleptic property; Oenology; Fruit juice; Freezing; Concentration