An Investigation on production possibilities of concentrated grape juice with mustard (hardallı pekmez) and determination of effects of mustard on product characteristics

Production possibilities of "concentrated grape juice with mustard" under vacuum conditions was investigated. Pekmez was producted by adding mustard seed (lOg/1) and/or pekmez earth (8glL) to grape must. In production, two different methods (1. heating process, 2. cool process) were used. In both methods grape must were evaporated at 50±1°C and at -0.81 bar pressure up to 66-68 °brix. The effects of grinded mustard seeds, pekmez earth and evaporation under vacuum conditions on product characteristics were determined by physical, chemical and sensory tests. The results of this research can be summarized as follows: When mustard seeds were added to grape must a certain degree of clarificaion were obtained, the colour of grape must were preserved, mustard taste and aroma which was released to grape must were at a sensible level; addition of pekmez earth increased grape must pH 5 to 6 and a certain level of clarification were obtained and applying mixing process time to time after mustard seed and / or pekmez earth were added must would have shortened clarification time during setting period. It was found out that all sour pekmez samples with or without mustard seeds had a redish colour where as sweet pekmez samples with added pekmez earth and especially with mustard seeds had a yellowish colour, mustard seeds gave a unique aroma to pekmez and had a preservative effect against microbial growth.KeyWords : Concentrated Grape Juice (pekmez), Grape, Mustard, Clarification, Concentration