STABILITY OF NONPASTEURIZED, REFRIGERATED MUSCADINE GRAPE JUICE

The stability of nonpasteurized muscadine grape juice processed with a nd without 100 mg/L potassium metabisulfite was monitored during stora ge at 3 degrees C. The muscadine flavor intensity, sweetness, off-flav or levels, and color of white juices remained stable, and ethanol. lev els remained low for 7 wk. However, the flavor intensity and sweetness of nonsulfited white juice decreased, and off-flavor and ethanol leve ls increased after 7 wk. Sulfite lowered microbial levels in white jui ce throughout 9 wk. Red juices did not develop significant levels of o ff-flavors or ethanol during 9 wk, although the flavor intensity decli ned, especially in nonsulfited red juice. Sulfite lightened the color of red juice, but the color was stable in both sulfited and nonsulfite d red juices.