Determination of physicochemical characteristics, organic acid and sugar profiles of Turkish grape juices

Year 2020, Volume: 4 Issue: 2, 149 - 156, 15.06.2020

Ali Güler Ahmet Candemir

https://doi.org/10.31015/jaefs.2020.2.4

Cited By: 3

Abstract

This study investigated the physicochemical properties, sugar and organic acid profiles of 21 grape juice and 3 sour grape juice samples in Turkey. The pH, acidity and soluble solids were ranged from 2.64 to 4.19, 3.58 to 30.75 g L^-1 and 5.45 to 25.45 °Bx, respectively. The turbidities varied between 1.59 and 109.50 NTU and the lowest value was in the Sultani Çekirdeksiz sour grape juices. The Denizli Karasi sample had the highest color index. The tartaric and malic acid amounts of the samples ranged from 0.53 to 13.16 g 100^-1 g^-1 and 0.45 to 30.80 g 100^-1 g^-1, respectively. The major acid was malic acid in the sour grape juice samples and tartaric acid in the grape juice samples. For all samples, glucose and fructose constituted a great part of total sugars. The glucose, fructose and total sugar contents changed from 28.45 to 48.00 g 100^-1 g^-1, 15.88 to 48.75 g 100^-1 g^-1 and 53.67 to 97.27 g 100^-1 g^-1, respectively. The highest sugar content was observed in Kara Erik and the lowest in Yediveren. As a result; some physicochemical characteristics, sugar and organic acid contents of the examined 24 grape juice samples were revealed by the current work.

Keywords

Grape, grape juice, physicochemical characteristics, organic acids, sugars

Supporting Institution

This study was supported by Republic of Turkey Ministry of Agriculture and Forestry, General Directorate of Agricultural Research and Policies (Projects TAGEM/HSGYAD/15/A05/P01/78 and TAGEM/HSGYAD/17/A03/P01/123)

Project Number

TAGEM/HSGYAD/15/A05/P01/78 and TAGEM/HSGYAD/17/A03/P01/123

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