Temperature effect grape juice

Monk, P. R., Cowley, P. J. (1984) Effect of nicotinic acid and sugar concentration of grape juice and temperature on accumulation of acetic acid during yeast fermentation. Journal of Fermentation Technology, 62, 515-521. 

Table 2-6 Magnitudes of the Parameters of the Arrhenius Equation for the Effect of Temperature on Concentrated Apple and Grape Juices (Rao et al., 1986)...

Rao et al. (1984) studied the role of concentration and temperature on the viscosity of concentrated depectinized and filtered apple and grape juices. At a constant temperature, the effect of concentration could be well described by an exponential relationship. For example, at 20°C, the effect of concentration ( 41-68 °Brix) on the viscosity of apple concentrates was described by the equation (7 = 0.947) ... 

Grape Juice and Cider.—The initial density of these liquors will vary from 6 to 8 Bd., and the final concentration is usually carried to from 30 to 33°Bd. The capacity is from 1J2 to 2 gal. per square foot with a steam pressure of 5 lb. and a vacuum of from 26 to 28 in. Only single effects can be used in order to avoid high temperature and a cooked taste in the liquor. The evaporators must be built of copper, which is sometimes tinned. Machines of the vertical-tube or rapid-circulation type are commonly used, but a number of factories are also using the ordinary coil pan with shells made of copper or enamel steel. 

Ough, C.S. 1966. Fermentation rates of grape juice. II. Effect of initial Brix, pH, and fermentation temperature. Am. J. Enol. Vitic. 17, 20-26. 

Pederson, C.S., Albury, M.N., and Christensen, M.D. 1961. The growth of yeasts in grape juice stored at low temperatures. IV. Fungistatic effects of organic acids. Appl. Microbiol. 9, 162-167. 

Grape juice is usually preserved by holding for a short period of time at the temperature of 175° F. A temperature higher than 175° F. begins to affect the flavor giving it a slightly cooked taste. Pasteurization of the grape juice is effected in vat pasteurizers or in continuous types. 

Leong, S.-L., Hocking, A.D. Scott, E.S. (2006a) Effects of temperature and water activity on growth and ochratoxin A production by Austraiian Aspergillus carbonarius and A. niger isoiates on a simuiated grape juice medium. Int. J. Food Microbiol. 110, 209-216. 

Heard, G.M. and G.H. Fleet. 1988. The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice./. Appl. Bacteriol. 65 23-28. 

Effect of wine ageing on monoterpene composition. Several studies have been made in which alterations in monoterpene distribution in wines over time or with increases in temperature were recorded (84-89). The effect on wine flavor of prolonged ageing or exposure to elevated temperatures is a loss of fruit bouquet. By contrast, brief heating of juices of aromatic grapes can enhance the fruit flavor by increasing the concentration of free volatile monoterpenes through hydrolysis of precursors. 

Joslyn, M. A., Farley, H. B., and Read, H. M. 1929. Effect of temperature and time of heating on extraction of color from red-juice grapes. Ind. Eng. Chem. 21, 1135-1137. 

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