Superior conditioning of the grape juice

Abstract

During conditioning of the table grapes for marketing on the fresh market, produce waste is generated that could be used to produce juice. The process of grape juice clarification with bentonites was studied. Optimal doses of 3 ... 5 g/l were determined that assure superior commercial characteristics to the resulted juice. The study demonstrated the feasibility of using wastes from preparation for the market of table grapes, and the efficiency of bentonites for clarification of the grape juice.