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Product Overview
Grape juice concentrate is made from fresh, high-quality grapes, processed through washing, juicing, concentration, and sterilization. The product is brownish-red with a rich grape flavor and aroma. It can be used in beverages, milk tea, fruit juices, fruit wines, cocktails, and functional foods.
Production Process
The production process for grape juice concentrate includes:
Red Grapes → Washing → Crushing and Stemming → Heating → Pressing → Separating Pulp → Cold Enzyme Treatment → Clarification → Centrifugation → Filtration → Concentration → Cooling → Cream of Tartar Removal → Storage → Cream of Tartar Removal → Sugar Adjustment → Sterilization → Filling → Sealing → Inversion → Cooling → Packaging → Finished Product.
- Raw Material Selection: Grapes are difficult to store, so freshness, ripeness, and sugar content should be checked upon arrival. Unripe grapes have low sugar content, high acidity, and more tannins, which can affect the juice’s flavor. Remove unripe, cracked, moldy, and contaminated grapes before processing.
- Washing: Soak grapes in clean water, then move to a mesh conveyor. Use a 0.1% polysaccharide fatty acid cleaning solution (with 0.05% hydrochloric acid) at 30–40°C, with continuous rinsing. Follow with clean water rinsing and a final spray with pressurized clean water.
- Crushing and Stemming: After washing, drain the grapes and crush them with a stem removal machine. Adjust the settings based on grape variety and size, including blade spacing, filter screen hole size, and shaft speed.
- Heating: Heating is crucial for enhancing color. Use a double-layered pot, heating at 65–75°C. Choose appropriate heating time.
- Juicing: Extract juice from the heated grape mash using a juice press. Control the juice yield; juice quality deteriorates after 65% yield.
- Removing Pulp: Add juice enzymes to the pressed grape juice, then use a centrifuge to remove the pulp. Aim for satisfactory separation efficiency; for example, a 6000 RPM centrifuge with a rated capacity of 5000 liters/hour should achieve around 3600 liters/hour.
- Enzyme Inactivation: The juice remains cloudy after pulp removal. Use a plate heat exchanger or tubular sterilizer to inactivate enzymes at 85°C for 15 seconds, then cool immediately to below 45°C.
- Clarification: Treat the juice with a pectinase enzyme preparation. After enzyme treatment, allow the juice to settle. Remove the clear liquid and filter it. Use a centrifuge to separate sediment and filter the juice.
- Filtration: Use diatomaceous earth filters that are iron-free and have suitable granularity. Add 0.5–1% of diatomaceous earth relative to the juice volume.
- Concentration: Use a thin-film or forced circulation low-temperature vacuum concentrator. Maintain a low temperature to minimize cream of tartar precipitation and concentrate quickly. Recover aromatic substances if needed.
- Cooling and Cream of Tartar Removal: Concentrated grape juice typically has a sugar content of 58–60°Bx. Cool the juice to -2°C, let it sit overnight to precipitate cream of tartar, then filter the clear liquid. Store the filtered juice in stainless steel tanks and cool further to -5 to -7°C for additional cream of tartar removal.
- Sugar Adjustment: To enhance the grape aroma, mix the concentrated juice with aromatic liquid recovered during concentration. Dilute the aromatic substance, usually adjusting the sugar content to 55°Bx.
- Sterilization and Cooling: For large packaging, sterilize 1/5 of the concentrated transparent grape juice (55°Bx) using a tubular sterilizer or plate heat exchanger at 93°C for 30 seconds, then cool to 85°C. Fill into 18-gallon coated iron barrels using an automatic filling machine, de-gas, and cool to below 30°C.
- Packaging: Pack large barrels with protective materials and secure with plastic straps for transport. Store concentrated red grape juice at -2 to -5°C; tartar may still precipitate under these conditions.
Nutritional Information
| Chinese name of food | Grape Juice | Food English Name | Juice, grape |
| Food Categories | Beverages | Edible part | 100.00% |
| source | Food Safety Australia New Zealand | Origin | Australia and New Zealand |
| Nutrient content (content in 100g edible portion of food) | |||
| Energy (kJ) | 221 | Protein (g) | 0.2 |
| Fat (g) | 0 | Saturated fatty acids (g) | 0 |
| Trans fatty acids (g) | Monounsaturated fatty acids (g) | 0 | |
| Polyunsaturated fatty acids (g) | 0 | Cholesterol (mg) | 0 |
| Carbohydrate (g) | 13.4 | Sugar (g) | 13.4 |
| Lactose (g) | Dietary fiber (g) | 0 | |
| Soluble dietary fiber (g) | Insoluble dietary fiber (g) | ||
| Sodium (mg) | 13 | Vitamin A (microgram retinol equivalent) | 0 |
| Vitamin D (μg) | 0 | Vitamin E (mg α-tocopherol equivalent) | 0 |
| Vitamin K (μg) | Vitamin B1 (Thiamine) (mg) | 0 | |
| Vitamin B2 (Riboflavin) (mg) | 0 | Vitamin B6 (mg) | |
| Vitamin B12 (μg) | Vitamin C (ascorbic acid) (mg) | 24 | |
| Niacin (niacinamide) (mg) | 0.93 | Folic acid (μg folate equivalent) | 2 |
| Pantothenic acid (mg) | Biotin (μg) | ||
| Choline (mg) | Phosphorus (mg) | 11 | |
| Potassium (mg) | 85 | Magnesium (mg) | 5 |
| Calcium (mg) | 8 | Iron (mg) | 0.2 |
| Zinc (mg) | 0.06 | Iodine (μg) | 4 |
| Selenium (μg) | Copper (mg) | ||
| Fluoride (mg) | Manganese (mg) | ||
| Delta-E(mg) | (β-γ)-E(mg) | ||
| α-E(mg) | Carotene (μg) | ||
| Fatty acids (total) (g) | Ash content (g) | ||
| Water content (g) | 86 | Energy (kcal) | 53 |
Plant Source
Red grapes, also known as lantern fruit, five-clawed dragon, or small five-clawed dragon, come in numerous varieties. There are over 8,000 types worldwide, with more than 500 in China. Notable varieties include the purple, round “dragon eye,” often called the “Northern Pearl.” Fresh grape varieties such as “Kyoho” are commonly found in the market. Grapes are categorized into table grapes and wine grapes. The latter belong to the Ampelidaceae family, specifically the Vitis genus, with Vitis Vinifera being the most important. Grape seeds are a cosmetic powerhouse, with benefits 20 times those of vitamin C and 50 times those of vitamin E. In Europe, grape seeds are regarded as a natural edible cosmetic, effective for various skin issues and anti-aging. Grapes can be eaten fresh, juiced, or processed into juices, wines, jams, etc.
Plant Characteristics: Grapes are large, climbing vines in the Vitaceae family, with bare or slightly hairy young stems; leaves are paper-like, round-ovate or round; flower clusters are large and long; calyx is small and yellow-green; flower stalks are short and conical; berries are oval to elongated, turning purple-black or red when ripe; flowering occurs in June; fruiting occurs from September to October.
Distribution: Native to Western Asia, grapes are cultivated worldwide, with about 95% concentrated in the Northern Hemisphere. Major production areas in China include Xiaoxian in Anhui, Turpan and Hetian in Xinjiang, Yantai in Shandong, Zhangjiakou, Xuanhua, and Changli in Hebei, Dalian, Xiongyue, and Shenyang in Liaoning, and Lu Miao Township, Minquan, and Yifeng in Henan.
Growing Conditions: Grapes thrive in warm, dry, and well-ventilated environments with ample sunlight and some cold resistance. They are not picky about soil quality but grow best in loose, fertile sandy soil.
Main Value: Grapes are highly valued, often regarded as the top fruit globally due to their rich nutrition, versatility, attractive appearance, and taste. They can be consumed fresh, made into wine, or used medicinally, with every part of the plant being valuable.
Packaging and Storage
Storage Conditions: Keep sealed, protected from light, and stored in a dry, cool, well-ventilated place.
Packaging: Bulk: 25kg/sterile bag, 250kg/sterile bag; Samples: 1kg/bottle, also available in custom packaging as requested.
Transportation: Cold chain transport, domestic delivery within three days, logistics within five days. Prices generally include domestic shipping costs.
Shelf Life: Two years
