Changes in Muscadine Grape Juice Quality During Cold
Stabilization and Storage of Bottled Juice
W. A. SISTRUNK and J.R. MORRIS
ABSTRACT
Muscadine grapes (Vitis rotundifolia, Michx.) of two cultivars
(Noble and Carlos) were washed and extracted. The resulting juice
was cold stabilized for 0, 7 and 60 days at 2 0C, then treated,
bottled, pasteurized and stored at 20C and 240C for 0, 4, 8, and 12
months. Carlos juice was lower in phenols and pH and higher in
acidity than Noble. The high total anthocyanins and phenols in the
Noble juice caused a significant loss in pigment during cold
stabilization. Dilution of juice with 40% water and adjustment of
the sugars was beneficial to flavor and color of Carlos, yet 40%
dilution was too high for Noble juice. Treatment of either juice
with CaC03 increased pH and decreased acidity. During 12 months
storage, the Carlos juice became darker due to browning, while
the Noble juice became lighter by losing pigment, especially at
240C.
INTRODUCTION
THE PRODUCTION of muscadine grape products is small
compared to 'Concord' grapes. However, there has been
an increase in interest during the past five years in the
expansion of commercial products from muscadine
grapes, especially among small processors. New cultivars
of muscadine grapes have been developed that produce
high yields of good quality fruit in the Southern U.S. The
use of these grapes for the production of wine has
expanded rapidly (Ballinger et al., 1974; Carroll et al.,
1978) since they have been demonstrated to produce a
high quality product.
A number of studies have been conducted on the
influence of cultivars, extraction methods and storage
temperatures and times on juice quality (Flora, 1976b,
1977a, b; Sistrunk, 1976; Sistrunk and Morris, 1982). There
is a wide variation in acidity and total phenols among the
different cultivars of muscadine grapes (Flora, 1977a;
Sistrunk and Morris, 1982). Higher temperatures of
extraction increased color, acidity and phenols since the
color is concentrated in the skins and phenols are higher in
the seed and skins. Flora (1977a) found that the flavor of
cold-pressed juice from 13 cultivars of muscadine grapes
were preferred over juice produced by hot-pressing at 65
0 TWO CULTIVARS, Carlos (bronze-skinned) and Noble (black-skinned)
C. However, browning was a problem in cold-pressed red
juices stored at room temperature. Some of the cultivars
were more acceptable in quality and more stable during
storage than others. Flora concluded from his studies that
hot-pressing resulted in a tart, poorly flavored juice.
Sistrunk and Morris (1982) found that Carlos, a bronze-
skinned grape, was higher in acidity and lower in phenols
than Noble, a black-skinned grape. Greater changes in
quality occurred in juice extracted at 60 0 than at either 240
or 800C. In their studies, juice extracted at 24 0C (room
temperature) was exposed to pectinase plus 100 mg/ L
S02 for 24 hr as compared to 30—40 min at 22 0C in the
study by Flora (1977a).
Storage temperature and time are important variables
CARLOS NOBLE1977b;
that affect quality of muscadine juice (Flora,
Sistrunk and Morris, 1982). Flora (1976b) concluded that
temperature rather than total heat had a greater effect on
the change in color. Juice became unacceptable after 4 hr
at 7 I OC while at 12 I OC the time was less than 15 min. The
effect of extraction temperatures of 240C, 600C
Authors Sistrunk and Morris are affiliated with the Dept. of Food Science,
Univ. of Arkansas, R Fayetteville, AR 72701.
and 800C on flavor and overall acceptance of juice was similar
to the storage times of O, 7, and 12 mo, and storage
temperatures of 20C, 240C, and 32 0C, indicating that either of
these variables is detrimental to juice quality (Sistrunk and
Morris, 1982).
Although commerical cultivars of muscadine grapes have
excellent color and flavor as fresh fruit, many panelists find
the expressed juice to be too strongly flavored and high in
acidity and astringency. Similar comments have been
reported in separate studies (Flora, 1977a; Sistrunk and
Morris, 1982). Flora (1979) attempted to optimize quality
parameters in Hunt (black) and Higgins (bronze) muscadine
grape juice by blending with other fruits and dilution with
water and balancing the sugar and acid contents. Juice
combinations were made with both cold- and hot-pressed
juices, and it was found that the optimum range of Brix:acid
(soluble solids/acidity) ratios despite cultivar and pressing
differences, to be 25—35. Some fruits (red grapes, oranges,
pineapple) made more acceptable blends than others with
muscadine juice. In Carlos, the natural juice acidity is too high
for optimum consumer acceptance; whereas, in Noble the
high astringency results in a harsh flavor (Sistrunk and Morris,
1982). One alternative to offset these characteristics is
dilution, while another is the addition of CaC03 to reduce
acidity and possibly astringency.
The objective of the present study was to determine the
effects of adding sugar, water and CaC03, cold stabilization,
and storage temperature and time on the quality attributes of
pastuerized bottled juice.
MATERIALS & METHODS
were obtained from a commercial grower in Eastern Arkansas. The
fruit were sorted to remove over- and under-ripe fruit and trash
before washing in a rotary washer. The separate cultivars were
extracted by heating the grapes to 60 0C, depectinizing for 1 -hr with
commercial pectinase (Ergazyme 100 from Ciba-Giegy Corp.) and
pressing in a rack and cloth press. Oite hundrerd mg/L of S02 was
added during depectinization to prevent browning. The juice was
heated to 85 0C after pressing and stored at 2 0C in covered
polypropylene containers. Part of the juice was bottled on the day of
pressing and the remainder was stored at 2 0C to stabilize for 7 and 60
days before bottling and pasteurization. The experiment was
designed as a factorial with 2 cultivars, Carlos. and Noble; 7
treatments, control (unfiltered), control (filtered), 20% H20 + sugar,
40% H20 + sugar,
3% added sugar, 0. 1% CaC03 and 0.2% CaC03; 3 cold stabilization
times (0, 7, and 60 days); 4 storage times (0, 4, 8, and 12 months); 2
storage temperatures (20 C and 240C); and 2 replications. The two
 o 4 8 12 04 8 12
STORAGE TIME (MONTHS)
STABILIZATION/STORAGE OF BOTTLE GRAPE JUICE. . .
treatment lots with added H,O were equalized to the original soluble
solids with sugar. The two lots with added CaC03 were stirred
frequently during I hr for deacidification, then filtered to remove the
sediment. After cold stabilization to remove excess bitartrates, the
clear juice was decanted off for the experiment. The filtered juice for
treatment two was passed through a Whatman #4 filter paper
containing a 5 mm layer of Celite by using a vacuum pump.
All lots were filled into 4-oz bottles (125 ml), heated to 85 0C and
capped. The bottled juice was cooled in cold tap water and stored at
20C and 240C until the analyses were made. The initial analyses were
performed the following day, while subsequenty analyses were made
at 4, 8, and 12 months.
The juice samples stored at 2 0C were placed in a water bath and
brought to a temperature of 24 0C to compare with the other samples.
The clear supernatant juice was decanted off the sediment for
analyses.
Volume 49 (1984)-JOURNAL OF FOOD
SCIENCE-239
Fig. I—Effect of cultivar, and temperature and time of storage on
color quality of muscadine grape juice.
The color was determined by a Gardner Color Difference Meter
standardized to a white plate as follows: L = 93.5; a — 1.4; and b =
3.2. A 10 ml sample of juice was delivered into the plastic cup with an
optical glass bottom and readings were taken with the white plate on
top of the cup. Chroma was calculated as (a 2 + from the a and b
values.
Tirtrable acidity was determined by titrating a 5 ml sample to an
endpoint of pH 8.3 with O. IN NaOH by the use of a pH meter. Soluble
solids were determined by the use of a Bausch and Lomb
refractometer and pH was taken on the undiluted juice at 200C.
The total anthocyanins were determined by diluting I ml of juice to
10 ml with acidified 80% ethanol containing 1% HCI. The Noble juice
was further diluted 1:14 in order to be able to read the optical density
(01)). After standing for I hr the samples were read at 520 and 430 nm
in a Spectronic 20 spectrophotometer. Total anthocyanins were
calculated as OD/gram fresh weight. Browning index (OD 520/430
nm) has been shown earlier to be correlated with sensory
discoloration (Sistrunk and Morris, 1982). Total phenols were
obtained by the method described previously.
• Sensory evaluations for color intensity, color acceptance, flavor,
sugar/ acid balance and overall acceptance were made by a semi-
trained panel of 12—15 graduate students and faculty on a 9-point
hedonic scale (9-like extremely to I = dislike extremely). All
parameters were rated on the same scale. The panelists were
instructed in methods of rating the juice and shown representative
samples of the product being tested. Sugar/acid balance was defined
and explained to the panel as the most pleasing sweet and tart
response to attain full flavor of the juice. Overall acceptance was
rated as panel preference and the most acceptable to the individual.
The black-skinned and bronze-skinned cultivars were rated
independently and not compared on the basis of the quality
parameters. Lighting for the tests was a solid bank of fluoresCent
lights over an open counter top.
The data were analyzed as factorials by the analysis of variance
using the Statistical Analysis System (SAS) by the University of
Arkansas Com-
240-JOURNAL OF FOOD SCIENCE-Volume 49 (1984)
puter Center (SAS Institute, Inc.). Means of the variables are
separated by the DUNCAN option of the SAS.
RESULTS AND DISCUSSION
THE DATA of the two cultivars were analyzed statistically in
a combined factorial, then because of the wide differences
in color and other quality changes subdivided by cultivars
and analyzed. The addition of water to the two lots
significantly influenced the color parameters as shown by
the higher L, a, b and chroma values of Noble (Table l). In
Carlos (bronze-skinned juice), the L and negative values
were higher, but the b and chroma values were lower on
the lots with added water. Total anthocyanins were lower
in both cultivars when water was added, yet the browning
index was not affected. The CaC03 treatments for
deacidification did not have a consistent effect on color in
the overall experiment. The means for cultivars are shown
at the bottom of Table l, demonstrating the wide range of
differences between the two.
The pH was higher and the acidity lower in Noble than in
Carlos juice (Table 2). The addition of water to lower the
acidity did not change the pH significantly, yet the
titratable acidity was decreased. The CaC03 treatments
increased pH in the juice as well as lowered the acidity.
Also, dilution with water decreased the total phenols
although CaC03 did not influence the total phenols.
There were obvious differences in color between the
cultivars but the panelists were instructed to rate each as a
separate entity. Color intensity of both cultivars was
reduced by dilution with water (Table 2). In Carlos juice, the
unfiltered control was lighter in color than the filtered
juice. Color acceptance of Noble was rated significantly
lower in samples diluted with 40% water and those treated
with 0.2% CaC03. Carlos samples that were diluted with
water were the most acceptable in color while those
treated with CaC03 were the least acceptable. Ratings for
flavor and sugar/acid balance were highest on the diluted
samples and those with added sugar. Decreasing the acidity
with CaC03 had an adverse effect on flavor of the Noble
samples, but not sugar/acid balance. This indicated that the
acidity of Noble cultivar accounts for part of the
objectionable sensory quality attributes. Flora (1979) found
that the aroma, flavor, tartness and rank preference of
muscadine juice was affected by dilution and addition of
sugar and acid. The ratings of the juice for overall
acceptance on all treatments were similar to those for
flavor and sugar/acid balance. There was no significant
difference in overall acceptance between cultivars although
flavor and sugar/acid balance were rated higher in Carlos
than in Noble. This was possibly due to the much lower
total phenols and higher acidity in Carlos juice.
The two cultivars reacted differently to cold stabilization
(Table 3). The color of Noble juice decreased significantly
between O and 60 days at 2 0C as shown by lower a, b, and
chroma values and total anthocyanins. Subsequently, the
browning increased as indicated by the browning index.
This also was reflected in the lower L values. The color of
Carlos juice became darker during cold stabilization as
indicated by lower L values and higher b and chroma
values. Along with the precipitation of pigment during cold
stabilization there was a decrease in acidity and soluble
solids in both cultivars (Table 4). The pH decreased in
Carlos juice during cold stabilization but not in Noble juice;
whereas, phenols decreased during the first 7 days in Noble
and there was an unexplainable slight increase in Carlos.
The color intensity and color acceptance were rated lower
in Carlos juice after 60 days of cold stabilization. Because of
the dark color of Noble juice the panel could not detect a
change in color intensity after 60 days at 2 0C although color
acceptance was rated lower. The flavor and overall
acceptance were not affected greatly by cold stabilization
except in Carlos juice stored for 60 days. Apparently Noble
juice improved in flavor and overall acceptance after 7 days
of cold stabilization, possibly due to the loss of total
phenols and acidity.
The temperature of storage of bottled juice affected the
two cultivars differently (Table 5). In Noble juice, there was
a decrease
Table 1—Effects of cultivar and treatment on color quality of muscadine grape juicea

Color difference Total Browning

Chroma

anthocyanins index
OD/gfw
Noble
1 - Control 5.0c o.3c 5.14c 103.4ab 5.29a
2 - Control, 4.9cd O.2cd 5.02cd 105.1 ab 5.39a
Filtered
3 - H20 7.1b 0.7b 86.8c 5.35a
4 - 400/0 H20 13.Oa 1.7a 1 1.80a 70.4d 5 - 3% Sugar 5.2c 0.3cd 5.23c 100.4b added
6 - 0.1% CaC03 4.5de O.ld 4.50de 109.7a 5.30a
7 - 0.2% CaC03 4.0e O.ld 4.08e 108.1a 5.25a
Carlos
1 - Control 49.9c -2.2c 13.9a 14.2a
2 - Control, Filtered 49.4d — 1.9ab 14.3a 1.14ab
3 - 1-120 50.7b 13.0b 0.9b 1.09ab 4 - 40% H20 -2.7e 0.7b 1.09ab

5 - 3% Sugar added 49.3d -1.7a 14.0a 14.2a

6 - 0.1% CaC03 49.3d -2.0bc 14.3a 1.5a 1.08ab
7 - 0.2% CaC03 49.Od -2.1c 14.3a 1 04b
Means by cultivar
Noble 6.oa 0.5b 6.13b 97.7a 5.28a Carlos 49.9a -2.1b 1.1b
1
Means represented by data are: Treatment n = 48 and cultivar n = 336.
2
Means separated in columns by cultivar by Duncan's multiple range test at the 5% level. Means followed by the same letter are not significantly different.

Table 2--Effects of cultivar and treatment on quality attributes and sensory quality of muscadine grape juice a
Acidity as tartaric Sensoryb
Total
Soluble phenols Acid
Treatments solids mg/lOOml Color Color sugar Overall
by cultivars pH o intensity acceptance flavor balance acceptance
Noble

1 - Control 3.48cc 603a 0.541a 8.86a 8.23a6.58cd 6.35cd

2 - Control, filtered 3.48c 18.8bc 597a 0.526a 8.84a 8.42a 6.78bc 6.63b
3 - 200/0 H20 3.49c 18.9bc 488b 0.451b 8.29b 8.14a 7.26a
4 — 400/6 H20 3.49c 18.8bc 420c 0.367d 7.56c 7.02ab 7.13a
3.49c 21.9a 588a 0.527a 8.88a 8.45a 7.00ab 6.94a 7.28a added

6 0.1% CaC03 3.70b 602a 0.427c 8.89a 6.60bc 6.77b

7 - 0.2% CaC03 3.96a 18.6c 600a 0.328e 8.68a 7.63b 6.03e 6.33c
Carlos
1 - Control 329a O. 740a 7.40b 6.65b 6.62b 6.39d 6.64bc
2 - Control, filtered 3.17dc 313b 7.89a 6.70b 6.72b 6.80b
3 - H20 3.17dc 17.4bc 255d 0.596c 6.98c 6.99ab 7.50a 7.38a
4 - 1-120 209e 0.477e 7.30a 7.52a 7.43a 7.20a
20.6a 299bc 0.700b 7.75a 6.66b 7.33ab 7.07b added
6 - 0.1% CaC03 3.27b 17.5bc 297c 0.605c 6.83b 6.88bc 6.79b
7 - 0.2% CaC03 3.42a 17.3bc 307bc 7.85a 5.79d 6.82b 6.89bc 6.57c
Means by cultivar

Noble
a
Means represented by data are: Treatment n = 48 and cultivar
n = 336. b Rated on a 9•point hedonic scale; 9 = like extremely
to 1 = dislike extremely.
c
Means separated in columns by cultivar by Duncan's multiple range test at the 5% fever. Means followed by the same letter are not significantly different.

Table 3—Influence of cultivar and cold stabilization on color quality of muscadine grape juicea

Color difference Total Browning

ColdChroma anthocyanins index

1 Means represented by data are: Cold stabilization n = 112.

2 Means separated in columns by cultivar by Duncan's multiple range test at the 5% level. Means followed by the same letter are not significantly different.

Volume 49 (1984)-JOURNAL OF FOOD SCIENCE-241

(a2 + b2)1/2 OD/gfw
Noble
6.8a O.6a 6.93a 100.4b 5.49a
7 days 12.0a 6.2b 0.5b 6.28b 104.6a 5.52a 60 days 5.1c 0.5b 5.170 4.83b
Carlos
-2.2b 13.8b 14.0b 0.9b 0.64b
7 days 50.8a -2.3c 12.2c 1.3a 0.68b
60 days 48.8c — 1 .9a 14.5a 14.6a 0.9b 1.99a
STABILIZATION/STORAGE OF BOTTLE GRAPE JUICE. .
Table 4—1nfluence of cultivar and cold stabilization on quality ot muscadine grape juice a
Soluble Acidity as tartaric Total Sensoryb
solids phenots
mg/100ml Color Color Sugar acid Overall
Cold intensity acceptance balance acceptance
stabilization 0.562a Flavor
pH 20.3a 0.411b 587a
Noble 19.5b 0.385c 8.59a 8.26a 6.53b 6.86b
542b 6.58b
7 days 3.57bC 541b 8.58a 6.84a
7.83b 6.82a 6.90b
60 days 3.59a 0.652a 8.54a 6.72a
6.72ab
Carlos 3.59a 0.609b 282b 6.70b
0.599c 298a 7.47a 7 .ooa
6.95a 7.13a 6.96a
7 days 3.31a 281b 7.49a 7.00a
6.20c 6.70b
60 days 3.18b 7.22b 6.85b 6.89a
1
Means represented by data are: Cold stabilization n = 122.
2
Rated on a 9-point hedonic scale; 9 = tike extremely to 1 — dislike extremely.
34
means separated in columns by cultivar by Duncan's multiple range test at the 5% level. Means followed by the same letter are not significantly different.

Table 5—1nfluence of cultivar and storage temperature on color of muscadine grape juice a

anthocyanins

Cultivar and Cotor Total Browning Sensoryb storage difference index color temperature acceptance
Noble
20C c 4.1b 0.1b 5.83a 8.4a
240C 12.Oa 8.Oa 4.73b 7.8b Carlos

a
Means represented by data are: Storage temperature n - — 168.
Rated on a 9-point hedonic scale; 9 = like extremely to 1 dislike extremely.
c
Means separated in columns by cultivar by Duncan's multiple range test at the 5% level. Means followed by the same letter are not significantly different.

in total anthocyanins at 24 0C as compared to 20C with a
subsequent increase in L, a and b values. Also, this difference was
demonstrated by a decrease in browning index and lower ratings
for color acceptance. However, the change in color of Carlos juice
at 240C is indicated by lower L, negative a values, browning index
and color acceptance scores. Again, as in the effect of cold
stabilization, there was an increase in acceptance in Carlos juice.
The difference in color acceptance between 2 0C and 240C was
much greater in Carlos juice. Juice stored at 24 0C was rated lower
in flavor, sugar/acid balance and overall acceptance (data not
shown). Concurrently, the total phenols and pH were lower, but
the acidity, chroma value and color intensity were higher in juice
stored at 240C. Flora (1977b) reported that color and flavor of
juice of the muscadine grape cultivar Cowart decreased rapidly in
4 months at 2 PC.
The effect of storage time on quality changes in both cultivars
Noble juice because of the change in color from purple to
brownish purple. The color intensity of Carlos juice changed
more during storage than in Noble juice. The ratings for color
acceptance, flavor and overall acceptance decreased more
rapidly as a result of storage in both cultivars. The changes in
sensory quality were much greater in those samples stored at
240C (data not shown). The sugar/acid balance was not affected
as much by storage time as most of the other sensory
characteristics because of the influence of changes in acidity and
flavor. Apparently, the sensory panel did not find much
difference in flavor and overall acceptance between Noble and
Carlos juices as seen in Table 6. However, Flora (1977a) reported
higher scores for flavor of bronze-skinned than black-skinned
muscadine grape products of the cultivars that he evaluated.
There were much greater differences in L values of Carlos

1 Means represented by data are: Storage time n = 84.

2 Rated on a 9-point hedonic scale; 9 = like extremely to 1 = dislike extremely.
3 Means separated in columns by cultivar by Duncan's multiple range test at the 5% level. Means followed by the same letter are not significantly different.

4 -JOURNAL OF FOOD SCIENCE- Volume 49 (1984)

was similar (Table 6). In general, there was a decrease in pH,
soluble solids, total phenols and acidity during 12 months of
storage of bottled juice. However, Carlos changed very little in
total phenols and acidity while the change in Noble juice was
much greater. This was probably caused by the high total
anthocyanins and total phenols in Noble juice. In the sensory
evaluations, the change in color intensity during storage was
barely detectable in
juices than Noble during 12 months of storage between 2 0C and
240C (Fig.' l). When Carlos juice was stored at 2 0C the color
became much darker while Noble juice became slightly lighter.
Also, this color interaction with storage can be seen in the lower
negative a values in Carlos and higher a values in Noble juice.
There was very little change in the a and chroma values at 2 0C in
either cultivar. Storage at 240C caused a large increase in chroma
values in both cultivars. In Carlos juice, this increase was
primarily due
—Continued on page 245

Table 6—1nfluence of cultivar and storage time on quality attributes of muscadine grape juice a

Cultivar and Soluble Total Acidity as Sensoryb storage solids phenols

tartaric Color Color Acid Overall time (mo.) pH mg/100m' acid (0/0) intensity acceptance Flavor balance acceptance
Noble
3.63bC 587a 0.553a 8.9a 8.6a 7.2a 6.9a 7.3a
4 3.67a 19.3b 553b 0.429b 8.6b 8.4 6.8b 6.8a 7.2ab
8 3.63b 19.5b 552b 0.422b 8.5b 8.0b 6.8b 6.9a 7.0b 12 3.42c 18.8c 536c
0.406c 8.4b 7.3c 6.oc 6.1b 6.3c
Carlos
3.28a 291a 0.622ab 7.6a 6,9a 7.5a 7.4a 7.4a
4 3.27a 17.8ab 289a 0.610b 7.7a 7.1a 7.2a 7.1b 7.2b
8 3.25b 18.Oa 293a 0.632a 7.4b 6.1b 7.1a 7.0b 7.0c 12 3.08c 275b 0.618b
6.9c 5.8c 6.4b 6.4c 6.1d