캠벨' 포도주스의 이화학적 및 관능적 품질특성에 저온 안정화 처리기간이 미치는 영향을 조사하기 위하여, 포도 과실로 압착 주스를 제조하여 에서 30일간 보관하면서 주스의 각종 품질특성 변화를 조사하였다. 주스의 당/산비와 pH는 증가하였으나 적정산도와 가용성 고형분 함량은 경시적으로 감소함을 보였다. 주스의 명도( 값)와 황색도( 값)는 증가하는 경향을 보였으며 적색도( 값)는 감소하는 경향을 각각 나타내었다. 주스의 총페놀, 안토시아닌, 플라보

The change in physicochemical and sensory properties and bioactive compounds of Campbell grape juice has been investigated for 30 days at . The pH and sugar/acid ratio of the cold stabilized juice increased, while titratable acidity and soluble solids decreased as cold stabilization period is prolonged. Juice samples became lighter, yellowish to brownish and lesser red in color as can be observed with the increasing and values, and decreasing value, respectively. The juice cold stabilized for a shorter period of time showed higher levels of bioactive compounds and radical scavenging activity, and was more preferred by the panelists than the juice cold stabilized for a longer period of time. These results suggest that cold stabilization period affected the quality characteristics of grape juice.

• Kim Hee-Su
• Hong Seok-In
• Jeong Moon-Cheol
• Kim Gun-Hee
• Kim Dong-Man