Quality Effects of Carbonation and Ethyl Maltol on Venus and Concord Grape Juices and Their Grape-Apple Blends

¹ Department of Food Science; University of Arkansas, Fayetteville, AR 72703.

This study investigated the effects of ethyl maltol and carbonation on cold-pressed Venus (new Arkansas seedless grape release, 60% Vitis vinifera L. x 40% Vitis labrusca L.) and Concord (Vitis labrusca L.) grape juices and their grape-apple blends. Sensory analysis indicated Venus juice rated higher than Concord in flavor and aroma after two months of storage at 37°C. Sensory and laboratory analyses indicated that acceptable grape and grape-apple juice blends could be created from the Venus cultivar. Carbonation increased the acid taste and titratable acidity in all juice treatments. Ethyl maltol increased sweetness of noncarbonated, nonblended juices when added at 200 mg/L but generally had no significant effect on percentage of soluble solids compared to that with 100 mg/L of ethyl maltol. Grape juices blended with 50% apple juice had a higher degree of browning, a lower percentage of soluble solids, and a higher pH before and after storage when compared to nonblended grape juice.

Key words: carbonation, ethyl maltol, grape juice, grape-apple blends

Submitted on February 4, 1992