https://www.selleckchem.com/pr....oducts/LY315920(Vare
The concentration and reconstitution processes of grape juices can result in losing compounds associated with beverage quality. In , three tanks containing 50,000 L of grape juice were individually concentrated up to 68 °Brix using a triple vacuum concentrator. The concentrated juice was reconstituted up to the original °Brix of the whole juice (18.4). Phenolic compounds, sugars and organic acids were quantified by high-performance-liquid-chromatography. "Foxy" aromatic compounds were also quantified by gas-chromatography/
Like
Comment
Share
