A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production-Reference-Cited by-同舟云学术

A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production

Published:2023-06-27 Issue:2 Volume:12 Page:360-368
ISSN:2147-3129
Container-title:Bitlis Eren Üniversitesi Fen Bilimleri Dergisi
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Author:

KORKMAZ Aziz¹^ORCID

Affiliation:

1. MARDİN ARTUKLU ÜNİVERSİTESİ

Abstract

The changes in some physicochemical properties, sugar, organic acid and volatile compound contents in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses (pekmez). After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric and succinic acid concentrations were increased (P

Funder

Mardin Artuklu Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Publisher

Bitlis Eren Universitesi Fen Bilimleri Dergisi

Subject

Earth-Surface Processes

Reference38 articles.

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