Abstract:The heat treatment of holding grape mash at 60°C for 30 minutes allowed recovery of a higher concentration of specific phenolic compounds into juice without giving caramelized flavours and odours. Physicochemical and sensory properties of four grape juice blends prepared from three selected grape cultivars, 'Castel 19637', 'Lucie Kulman', 'Sovereign Coronation' and water were evaluated on the selection for a non-alcoholic wine-like beverage. A descriptive sensory study was conducted using 18 trained panelists … Show more
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