The effect of the different packaging materials on the colour of grape-juice during the storage. Part 1
2001
Nagy, A.
In our country the fruit-juice and nectar consumption is still low: 21,8 l/capita, and the products made from grapes take only a few % of this quantity. The reason for the change of this unfavourable situation is partly the fact that the quantity of the vintage is by far bigger than the processed quantity, and the protective measures of the EU - which strictly limit the quantity of the vintage that can be used for the production of quality-wine - make this change necessary. If following our joining to the EU these rules come into force in Hungary too, a mentionable quantity of grapes - not suitable for the production of quality-wine - is expected to be relased which can be used as raw material of soft drinks. According to the provisions of the Hungarian "Food-Book" a grapebased, non-alcoholic product can be marketed in more quality categories: Grape-juice of 100% fruit-content, grape nectar of a minimum 25% fruit-content, grape-juice of a minimum 12% fruit-content, and grape drink of a low fruit-content (carbonated). The above mentioned products are usualy made not from the fresh preassurage gained following the processing of grapes but with the use of preserved raw material (mostly must concentrate). The so produced finished product has to be of excellent quality in every respect. This is the primary condition of making the consumers like the products made from grapes and of the success in the market competition. Several factors influence the quality of the product: the quality and quantity of the fruit, the applied manufacturing technology, the characterisics of the packaging equipment, the method of packaging, and the length and conditions of storage
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