Foods: Grape juice

Wang, H., Race, E.J., and Shrikhande, A.J., Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry, J. Agric. Food Chem.,... 

The consumption of a mixture of phenolic compounds presented in apple or purple grape juice inhibited mammary carcinogenesis in 7,12-dimethylbenzo[a]anthracene (DMBA) treated rats (Liu and others 2005 Jung and others 2006). However, the individual antioxidants of these foods studied in clinical trials, including (3-carotene, vitamin C, and vitamin E, do not appear to have consistent preventive effects comparable to the observed health benefits of diets rich in fruits and vegetables, suggesting that natural phytochemicals in fresh fruits and vegetables could be more effective than a dietary supplement. 

Frankel EN, Bosanek CA, Mayer AS, Silliman K and Kirk LL. 1998. Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins. J Agric Food Chem 46 834-838. 

Gollucke APB, Catharino RR, de Souza JC, Eberlin MN and de Queiroz Tavares D. 2008. Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage. Food Chem 112(4) 868—873. 

Romero-Perez AI, Ibern-Gomez M, Lamuela-Raventos RM and de la Torre-Boronat MC. 1999. Piceid, the major resveratrol derivative in grape juices. J Agric Food Chem 47(4) 1533—1536. 

Sanchez-Moreno C, Larrauri JA and Saura-Calixto F. 1999b. Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents. Food Res Int 32(6) 407—412. 

Spanos, G.A. and Wrolstad, R.E., Influence of processing and storage on the phenolic composition of Thompson seedless grape juice, J. Agric. Food Chem., 38, 1565, 1990. 

Cheynier, V., Osse, C., and Rigaud, J., Oxidation of grape juice phenolic compounds in model solutions. J. Food Sci. 53, 1729, 1988. 

The sodium and potassium salts of S02 are simpler and more pleasant to use as they do not have the odor of the pure liquid or the 5% water solution. They are rapidly soluble in must where they react with a small portion of the natural acid present to liberate S02. There are two sodium salts of S02 available, Na2S03 (neutral sodium sulfite) and NaHS03 (sodium acid sulfite). The latter compound introduces less sodium into the wine and removes less acid from the wine for an equivalent amount of S02 liberated. Potassium acid sulfite and potassium pyrosulfite (potassium metabisulfite) are the two salts of potassium with S02 that are readily available, soluble in grape juice, and capable of yielding S02 upon reaction with the acid of the juice. Potassium salt is recommended when it is desired to keep the wine low in sodium ion content for diet reasons. The salts should be edible or food product grade, that is, free of heavy metals and other toxic impurities. They must be stored in tightly closed containers or they will react with the water vapor and... 

Red cabbage as a colorant source has been studied for many years. As of 1990 at least one firm has introduced San Red RC, the first commercially available food color derived from red cabbage. The color can be used alone or in combination with other colors to create strawberry, cherry, raspberry, and blueberry tones. By way of proprietary technology, the new dye is claimed to be free of flavor and odor defects, which in the past have been associated with red cabbage. The dye is pH dependent. The color tones move toward blue-red as the pH value increases. San Red RC ranks between cochineal and grape juice in percent or color retention. 

B Zimmerli, R Dick. Ochratoxin A in table wine and grape-juice occurrence and risk assessment. Food Add Contain 13(6) 655-668, 1996. 

GA Spanos, RE Wrolstad. Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review. J Agric Food Chem 40 1478—1487, 1992. 

Zimmerli B, Dick R (1996) Ochratoxin A in Table Wine and Grape-Juice Occurrence and Risk Assessment. Food Addit Contam 13 655... 

Meng X, Maliakal P, Lu H, Lee MJ, Yang CS. 2004. Urinary and plasma levels of resveratrol and quercetin in humans, mice, and rats after ingestion of pure compounds and grape juice. J Agric Food Chem 52 35-942. 

Wang Y, Catana F, Yang Y, Roderick R, Breemen RB. 2002. An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and wine. J Agric Food Chem 50 431 435. 

Wucherpfennig, K. and Krueger, R. 1975. Stabilization of grape juice and wine against tartar by means of electrodialysis. In Proceedings of the International Symposium on Separation Processes Membr. Ion-Exch. Freeze-Conc. Food Ind. , A.P.R.I.A., Paris. 

Besides water and milk, wine has been one of the oldest plant-derived drinks for humans. Generated by yeast fermentation of grape juice, it became very popular already in the Roman era (57). The global worldwide annual production of wine, with 300 million of hectoliters, represents a significant proportion of the global expanding food market. As a result of fruit extract,... 

Kosteridis, Y. and Baumes, R. (2000). Identification of impact odorants in bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine. J. Agric Food Chem. 48, 400-406. 

Thibon, C., Dubourdieu, D., Darriet, P., and Tominaga, T. (2009). Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semilion grape juice. Food Chem. 114,1359-1364. 

M. Buglione and J. Lozano, Nonenzymatic browning and chemical changes during grape juice storage, J. Food Sci., 2002, 67, 1538-1543. 

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