摘要：This study evaluates the changes in total phenolic content, total anthocyanin content and turbidity with respect to various processes that are used during the clear red grape juice production. Advanced clarification of grape juice was carried out by ultrafiltration using 50 kDa cut-off membrane. Ultrafiltration caused significant lowering in total phenolic content and turbidity value as 30.9 and 99.0 %, respectively. Only 10.5 % total anthocyanin content were lost during the process.
关键词：Clear red grape juice; ultrafiltration; mash heating; total phenolic content; turbidity
