Stability of Non‐Pasteurized, Refrigerated Muscadine Grape Juice

摘要: The stability of nonpasteurized muscadine grape juice processed with and without 100 mg/L potassium metabisulfite was monitored during storage at 3°C. flavor intensity, sweetness, off-flavor levels, color white juices remained stable, ethanol levels low for 7 wk. However, the intensity sweetness nonsulfited decreased, increased after Sulfite lowered microbial in throughout 9 Red did not develop significant off-flavors or wk, although declined, especially red juice. lightened juice, but stable both sulfited juices.