ArticleFood science & nutrition2019
Optimization of deacidification for concentrated grape juice.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Research Progress on Methods for the Deacidification of Small Berry Juice: An Overview.Molecules (Basel, Switzerland) · 2024Review
- Electrodialysis Desalination with Simultaneous pH Adjustment Using Bilayer and Bipolar Membranes, Modeling and Experiment.Membranes · 2022Article
- Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality.Journal of food science and technology · 2020Article
- Optimization of deacidification for concentrated grape juice.Food science & nutrition · 2019Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Excessive organic acids in grape juice will not only result in poor taste but will also cause turbidity and sedimentation. Tartaric acid exerts the most significant acidity among all organic acids in grape juice. In this study, we used tartaric acid as the main target and anion-exchange resin to remove tartaric acid from concentrated grape juice. Factors influencing the removal process were optimized by liquid chromatography with ultraviolet detection and statistical analysis for optimal deacidification of concentrated grape juice. Use of the anion-exchange resin 335 treat the concentrated grape juice at a ratio of 1:6 (2:11.98) at 15.57°C for 4.35 hr. The tartaric acid removal rate reached 69.01%; the anion-exchange resin 335 demonstrated the best removal effect.
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