Progressive freeze-concentration of apple juice and its application to produce a new type apple wine
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Journal o f Food Engineering
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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.
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.
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Miyawaki, O., Gunathilake, M., Omote, C., Koyanagi, T., Sasaki, T., Take, H., Matsuda, A., Ishisaki, K., Miwa, S., Kitano, S. (2016). "Progressive freeze-concentration of apple juice and its application to produce a neW type apple wine", Journal o f Food Engineering 171, 153-158 PP.