| Physicochemical and nutraceutical characteristics often Nova Scotia-grown grape cultivars were evaluated with the aim of developing a manufacturing process for a nonalcoholic 'wine-like' functional beverage. Juice obtained from 'Lucie Kulhman' and 'Castel 19637' possessed the highest nutraceutical potential. The blend of 'Castel 19637': water (3:2, v:v) exhibited greater sensory and functional beverage characteristics when compared to that of other tested blends. The pre-treatments of heating the grape mash at 60°C for 30 minutes and addition of beta-cyclodextrin (beta-CD) to the mash prior to pressing significantly increased the recovery of the stilbenes, flavonols, and flavan-3-ols in juice. When aqueous beta-CD was evaluated for extracting the phenolic compounds from grape pomace, incorporation of 2.5% (w/v) beta-CD significantly increased the recovery of phenolic compounds from both powder and slurry forms of pomace. With the presence of beta-CD, thermal stability of phenolic compounds in aqueous solutions at 60 °C was increased. |
