Алматы технологиялық университетінің хабаршысы (May 2021)
Influence of heat treatment on the amino acid composition of grape juices direct extraction
Abstract
Currently, the development of technology for functional beverages based on direct-pressed grape juice is a particularly important and urgent task due to the presence of a diverse and affordable raw material base in the South of Kazakhstan. In view of the fact that high temperatures applied for a short time do not have a profound negative impact on the quality of juice, the assessment of heat treatment as a key technological stage that affects the change in the composition of free amino acids in experimental samples of straight-pressed wine juices was carried out. Taking into account the totality of data from the organoleptic and chemical analysis of experimental samples, for the production of juices with a high level of biological value, we recommended the Sensation and Husain red grape varieties with a high set of amino acids after the pasteurization process: 1504.5 mg / dm3 and 1288.8 mg / dm3 respectively.
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