Processes for producing acidifier and juice from Vitis labrusca grape varieties

摘要

The invention relates to the food industry, in particular to processes for producing acidifier and juice from Vitis labrusca grape varieties.Process for producing acidifier and juice, according to the invention, comprises blanching of grapes at a temperature of 78…80°C for 2…3 min, destemming, crushing of berries, treatment of the squash with pectolytic enzymes for 12…15 min, pressing, settling and filtration of the resulting must, cooling to a temperature of 0…1°C with maintenance for 45…48 hours, filtration and thermal treatment at a temperature of 84…86°C for 20…25 min. At the same time, for production of acidifier are used grapes with the content of dry substances of 10.0…13.9% and the titratable acidity of 1.21…2.50%, and for production of juice - grapes with the content of dry substances of 4.0…18.0% and the titratable acidity of 0.7…1.2%.