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Effect of processing and storage on anthocyanins, colour and stability of red raspberry juice, juice concentrate and fruit wine.

Author(s) : HEATHERBELL D. A., WITHY L. M., WROLSTAD R. E.

Summary

Effects of: pectinase treatment, pasteurization at high temperature, and clarification using bentonite, of gelatin or a silicon solution in addition to storage at -20 to 20 deg C on the anthocyanin content, the colour, and the browning of juice, as well as on the quality of the wine.

Details

  • Original title: Effect of processing and storage on anthocyanins, colour and stability of red raspberry juice, juice concentrate and fruit wine.
  • Record ID : 1996-0375
  • Languages: English
  • Publication date: 1993
  • Source: Source: Symp. int. Prod. Jus Fruits, Budapest
    167-182; 27 ref.

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