Modified Technology for the Production of Natural Grape Juice Using the Aseptic Method
DOI:
https://doi.org/10.52340/idw.2025.14Keywords:
Grape, technological ripeness, natural grape juice, aseptic method, carbohydrates, vitamins, modified technologyAbstract
A modified technology has been developed for storing natural grape juice using the aseptic method by partially changing some of the existing methods of aseptic juice preservation. This new approach maximally preserves all the beneficial chemical compounds found in grape juice, such as carbohydrates, organic acids, vitamins, and others. The following auxiliary materials were used during grape processing for this research: ICEZYM BIANCHI MP – an enzymatic preparation with pectolytic activity; LAFAZYM PRESS – a pectolytic enzyme used in the processing of white grapes; and LAFAZYM 600 XL – a pectolytic enzymatic preparation used for clarifying white must.
Based on the research, the developed modified technology for producing natural grape juice using the aseptic method ensures the maximum retention of all beneficial chemical substances contained in the juice.
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