20.500.12556/RUL-168497 Effect of heat pasteurization and enzymatic maceration on yield, color, sugars, organic acids, and phenolic content in the ‘Merlot Kanthus’ grape juice research data underlying the article This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the ‘Merlot Kanthus’ grape juice. Application of low (0.05 IU/mL) and high (0.09 IU/mL) enzyme treatment substantially increased the yield of unpasteurized and pasteurized juice. Color intensity significantly improved in the pasteurized juice with a high enzyme concentration (CIRG 4.4) and the pasteurized juice without enzymes (4.5). No considerable differences in the total sugar concentration between the treatments were observed; however, the concentration of organic acids was improved by 27 and 13% in unpasteurized and pasteurized juice with a high enzyme concentration, respectively. A total of 78 individual phenolic compounds were identified, and the treatment with a high enzyme concentration had the most notable effect on the total anthocyanins, improving their concentration by 33.6% and increasing the concentration of 18 individual compounds. The heat treatment increased flavonol concentration by 41%. Overall, heat and enzyme treatment, mainly the high enzyme concentration, had a very favorable effect on the parameters of the analyzed ‘Merlot Kanthus’ grape juice, with a significant increase in the yield of bioactive components. heat treatment enzyme concentration juice processing flavonoids hydroxycinnamic acids true false false Angleški jezik Ni določen Neznano 2025-04-16 08:54:18 2025-04-21 15:34:37 2025-04-22 03:56:53 0000-00-00 00:00:00 2024 0 0 Research data underlying the article that is published at https://www.mdpi.com/2306-5710/10/3/66 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 GRAPE_DATA.xlsx GRAPE_DATA.xlsx Grape data 1 167479E6FE4FE9693C1B4A4B2BFBBA8D a148e6c99e5ab66eec672cfe6911f5d3b150574f46a42398412264af4e58541f 860ee17e-1a8e-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=203443 Grape_juice_phenolic_compounds.xlsx Grape_juice_phenolic_compounds.xlsx Grape juice phenolic compounds 1 D4C607AD2B3D306EACD7D11DCC3D4B37 81450ced8542c9ac2def0a330a412e62aefce71bbf7a04376a59153876b27900 861d3601-1a8e-11f0-b232-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=203444 Biotehniška fakulteta Poskus Poskus: Laboratorij 0 0 0