Other Sweeteners - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 199

Addition of SO 2

Grapes Pneumatic presses Grape juice

Evaporation
(three stages under
vacuum 90°C, 65°C,
and 45°C)

Defumigation
(with heating)

Filtration

Cooling at 10°C

Pasteurization and
aseptic packaging

Grape juice
concentrate

Filtration

Figure 7.11 Manufacture of grape juice concentrate.

Figure 7.12 Typical evaporator unit.

7.6.8 Quality Control of Grape Juice Concentrate

AtypicalevaporationunitisshowninFigure7.12.Eachproductionlotisanalyzedinthequal-
itycontroldepartment(Figure7.13)andischeckedaccordingtothespeciicationssetupbyeach
companyorproducer.