Impact of the melon juice clarification method on the physicochemical properties of an alcoholic beverage

• Published in: Journal of food processing and preservation Vol. 45; no. 5
• Main Authors: Téllez‐Morales, José A., Henández‐Santos, Betsabé, Rodríguez‐Miranda, Jesús
• Format: Journal Article
• Language: English
• Published: 01.05.2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15427

The impact of melon juice clarification through two conventional pretreatments on the physicochemical properties of an alcoholic beverage was studied. Fresh melon juice (FJ), filtered fresh juice (FFJ) through a sieve mesh, and cold sedimented filtered fresh juice (SFFJ) were used, with which the liqueurs were made and macerated for 5 days. The °Brix in the FJ was 8.16, which decreased to 3 °Brix in the last pretreatment. There was a reduction of the total solids content in the SFFJ from 11.09% to 2.46%. The viscosity increased as the shear rate increased at the three different temperatures evaluated, the greatest trend in viscosity increase occurred at 25°C. The results show how these two conventional clarification processes influence the removal of suspended solids in melon juice and how they can be useful in the preparation of an alcoholic beverage with a low amount of solids. Practical applications This study has industrial implications in the production of melon juice through two conventional pretreatments in the elaboration of an alcoholic beverage. The results show how these two conventional clarification processes influence the removal of suspended solids in melon juice and how they can be useful in preparing a low solids alcoholic beverage.