摘要：In this research, the effects of depectinization and clarification on sour cherry juice quality were evaluated. Some quality tests were done on sour cherry juice produced by filtration of raw juice, depectinized juice and depectinized plus clarified juice. In the present study, all the experiments were performed by using the sour cherries harvested in 1990 and 1991. Some losses in chemical composition of sour cherry juice was observed through processing. However, the lightness, taste and clearness of the products were the best in the case of depectinized plus clarified juice.
