Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

Abstract

Attached

Progressive freeze-con cen tration (PFC) by a tubular ice system w as successfully applied to concentrate apple ju ice from 13.7 to 25.5 “ Brix under a program controlled operation for the coolan t tem p eratu re and the circulation pu m p ing speed. The organic acid distribution and the flavor profile analysis revealed that no substantial differences w e re observed for the ju ice b efore and after concentration both in organic acids and flavor com pon ents sh ow in g the high qu ality concentration by PFC. This was also confirm ed by electronic taste and flavor analyzers. The PFC-concentrated app le ju ice w as ferm en ted to obtain a n ew type apple w in e w ith alcohol content as high as 13.7 vol-% w ith ou t chaptalization. The organic acid distribution w as slightly changed before and after ferm en tation w h ile the flavor profile changed drastically. The present technique w ill be applicable to produce n ew typ e o f w in e from m any oth er fruits.