Extracted juices

Techniques for extracting juice from the fruit vary with the type of fruit. A complete breakdown of the cellular structure is desired so the sugar is available to the yeasts. With most fruits, however, it is not desired to conduct the entire fermentation in the presence of the cellular material as this permits the extraction of excessive amounts of tannins. One needs equipment that will separate the maximum quantity of relatively clear juice from the fruit before or shortly after the start of fermentation. 

The details of the juice extraction process will depend on the fruit, but this section outlines a typical method. Some processors size the extraction plant to handle all the juice they will require for the year within the harvesting period others will freeze or otherwise store the fruit and extract juice as it is required on a much smaller plant. 

Viscosity. In freshly extracted juice, viscosity imparted by pectin is a desirable characteristic, commonly referred to as body. If this viscosity is not present, or is lost through destruction of the pectin colloid, juice is described as thin,... 

Several postharvest treatments to citrus fruits have been tested in an effort to improve the quality of the extracted juice. Bruemmer and Roe subjected citrus fruits to anaerobic conditions for periods of 20 to 32 hours at 32.2 to 43°C (228, 229). This treatment reduced the titratable acidity and increased the Brix-acid ratio by about 10%. The decrease in acidity was accompanied, however, by a 20-fold increase in ethanol (229). Since the soluble solids-acid ratio is a major criterion of citrus juice quality, this procedure, if perfected, could allow earlier harvesting of fruit and a more consistent supply of fruit during the processing season. Bitterness of products from navel oranges, lemons, and grapefruit is related to limonin content. A 3-hour treatment of fruit with 20 ul ethylene/1 of air lowered the limonin content, reduced bitterness, and the juice was judged more palatable than juice from untreated fruit (230). 

The process permits the treatment of either bulk concentrate or freshly extracted juice. Freshly extracted juice is first stabilized at 175°-180°F (79.4°-82.2°C) then centrifuged in a high speed centrifuge to effect a pulp reduction to 2% to inhibit development of excessive back pressures in the column due to plug-... 

Other nutrients were measured in acid-reduced orange juice and, for the most part, no significant changes were observed from what would be expected for freshly extracted juice or reconstituted FCOJ. Some data relative to the other nutrients are presented in Tables IX and X. 

Chilled juices being marketed domestically are prepared either from freshly extracted juice or from concentrate that has been bulk shipped to a packaging site then reconstituted to single-strength juice. 

Canned orange juice is normally prepared from freshly extracted juice however, that may not be the case with grapefruit juice. Since the growth in popularity of bottled grapefruit juice, a sizeable portion of that market consists of grapefruit juice from concentrate, as is also the case with chilled grapefruit juice. 

Citrus juices are produced to have, as nearly as possible, the character and appearance of freshly extracted juice with a normal amount of juice cells and a slight amount of pulp. Occasionally very small seeds, or portions thereof, are expected. Only very small seeds or small fragments that could pass through round perforations of no more than 1/8 inch in diameter are... 

Process for the extraction of sugars from plants and fruits thereof, especially sugars from sugar beet and sugar cane, and inulin from topinambur, and the elimination of nonsugar matter from this extraction juice by means of ion exchangers or ultrafiltration... 

Sembries, S., Dongowski, G., Mehrlander, K., WiU, F., Dietrich, H. (2006). Physiological effects of extraction juices from apple, grape, and red beet pomaces in rats. J. Agric. Food Chem., 54, 10269-10280. 

Pectin is obtained from unripe apples or citrus fruit. In both cases the residues left after pressing to extract juice are used for pectin production. In the fruit, pectin is responsible for the firm structure. Apples, for example, have a firm texture despite a water content of more than 85%. Pectin is sold almost exclusively in powder form. 

Concentration in freshly extracted juice of Cabernet Sauvignon grapes, ates are southern hemisphere growing season. 

Hinterholzer, A. and Schieberle, P. (1998) Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques, Flavour Frag. J., 13(1), 49-55. 

Fmit flavours are mainly extracted from the essential oils and flavour water phases which are collected during the extraction and concentration of fruit juices. Juice processing itself is today routinely augmented by pectolytic enzymes which are either added to the fruit mash or to the extracted juice. 

Quant, of organic acids in sugar refinery juices with CZE ind. UV det. Variety of organic acids in sugar beet and chicory root extract juices Dilution of juices or syrups with DI water... 

Juice Extraction Juice is extracted from the cane either by milling between heavy rolls or by leaching with water. 

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