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Journals / Bitlis Eren Üniversitesi Fen Bilimleri Dergisi / 2026 / Volume: 12 Issue: 2

A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production

Aziz Korkmaz(MARDİN ARTUKLU ÜNİVERSİTESİ)0000-0002-5221-6722
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Publication Date
2023-06-27
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

This study revealed that most of both the taste and the flavor components in grapes are changed qualitatively and quantitatively during the production of tratiditional molasses

📌 3 Key Takeaways

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Objective & Hypothesis:The changes in some physicochemical properties, sugar, organic acid and volatile compound contents in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses (pekmez).
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Key Findings & Data:After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric and succinic acid concentrations were increased (P<0.05) with rising the concentration.
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Conclusion & Impact:This study revealed that most of both the taste and the flavor components in grapes are changed qualitatively and quantitatively during the production of tratiditional molasses
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Verdani grape · traditional molasses · volatile compound

Abstract

The changes in some physicochemical properties, sugar, organic acid and volatile compound contents in fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated in the production of its traditional molasses (pekmez). After the production, the total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric and succinic acid concentrations were increased (P<0.05) with rising the concentration. However, the level of glucose and fructose in TSS decreased by 4.67% and by 11.78%, respectively (P<0.05), based on their degradation. Similarly, the rates of tartaric and malic acids, as the major organic acids, in the TSS were decreased by 73.91% and by 67.25%, respectively. These reductions raised the pH value of molasses (P<0.05). In addition, the majority of volatile compounds in FGJ disappeared after the production of molasses, whereas some volatile furans were formed in significant amounts. This study revealed that most of both the taste and the flavor components in grapes are changed qualitatively and quantitatively during the production of tratiditional molasses

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Cite This Article

Korkmaz, A. (2023). A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production. Bitlis Eren Üniversitesi Fen Bilimleri Dergisi, Volume: 12 Issue: 2. https://doi.org/10.17798/bitlisfen.1207755

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