Effect of different physicochemical de-tartration methods on red grape juice quality

Abstract

Grape contains a great deal of tartaric acid and minerals such as Potassium and Calcium which during ripening of grape increase in concentrations and result in potassium and calcium tartrate precipitation in grape juice. There have been different methods introduced for de-tartration but none of them have been completely successful. These methods can be categorized into two different groups of physicochemical and instrumental methods. In this study application of cold treatment, cream of tartar (Potassium bitartrate), Carboxymethyl Cellulose (CMC), and Mannoprotein were investigated. Then all these samples were stored at 5°C to stimulate tartrate crystals precipitation and were investigated for color indices change, the amount of sediments, acidity, pH and taste. Among these methods addition of Mannoprotein and CMC were proved to have ability in stabilizing tartrate crystals in red grape juice.

Acute kidney injury in dogs following ingestion of cream of tartar and tamarinds and the connection to tartaric acid as the proposed toxic principle in grapes and raisins

“…from commercial products such as grape juice, jam, and wine. 8 Species differences in tartaric acid absorption, elimination, and toxicity have been documented. Absorption in people is thought to be low due to fermentation to short-chain fatty acids by colonic bacteria, 10 though there is 1 report 11 of hyperkalemia in 2 people following large ingestions of cream of tartar.…”

“…Cream of tartar is a potassium salt of tartaric acid and is harvested as a by‐product of winemaking. Tartrates are often removed (detartrated) from commercial products such as grape juice, jam, and wine 8 …”

“…For comparison, other common fruits such as cherries and raspberries are reported to contain 0.008% and 0.009% tartaric acid, respectively 1 . In both grapes and tamarinds, the tartaric acid is present as free acid, the potassium bitartrate salt, and in lesser amounts as calcium tartrate 6,8 . In grapes, during the ripening process, an increased proportion of tartaric acid is precipitated into salts such as potassium bitartrate 3,9…”

“…1 In both grapes and tamarinds, the tartaric acid is present as free acid, the potassium bitartrate salt, and in lesser amounts as calcium tartrate. 6,8 In grapes, during the ripening process, an increased proportion of tartaric acid is precipitated into salts such as potassium bitartrate. 3,9 In this report, we describe a series of cases reported to an animal poison control center a in which vomiting and acute kidney injury (AKI) developed in dogs after exposures to tamarinds and cream of tartar (potassium bitartrate).…”

DESENVOLVIMENTO E AVALIAÇÃO SENSORIAL DO LICOR DE UVA Cv. ISABEL

“…A uva é considerada uma excelente fonte de vitaminas e minerais, conhecida como um dos melhores agentes naturais para prevenção do câncer (SHAYANFAR;BODBODAK, 2014). Seus compostos bioativos e sua capacidade antioxidante atribuída aos flavonoides reduzem os radicais livres protegendo contra o estresse oxidativo e doenças crônicas, O consumo desta fruta e seus derivados garantem melhor qualidade de vida (CALDAS et al, 2015).…”