Physical chemical and mineral stability of grape juice obtained by steam extraction

Abstract

A considerable percentage of grapes from the Benitaka cultivar is out of the standards for commercialization in nature. Taking in consideration that actually, the consumption of products derived from fruits is growing considerably because of its nutritional value, the production of juices or other products derivative from grape should be stimulated. Therefore the purpose of this work was to evaluate the grape juice obtained from the Benitaka cultivar by steam extraction, as well as to study its physical and chemical and mineral stability during 210 days of storage. The physical and physicochemical analysis done were: color, pH, soluble activity of water, solids, titrable acidity, reducing sugars and total sugars. The values for water activity, pH, dry residue, total and reducing sugar showed significant difference during the storage. (p ≤ 0.05). The mineral elements were, in their majority, stable during the storage period.