Next Article in Journal
Heuristic Optimization Rules Applied for the Sustainable Design of Lightweight Engineering Structures Under Loads Subject to Random Changes
Previous Article in Journal
Uncovering Plastic Pollution: A Scoping Review of Urban Waterways, Technologies, and Interdisciplinary Approaches
Previous Article in Special Issue
Effects of Inactive Yeast Biostimulants on Mechanical and Color Attributes of Wine Grape Cultivars
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effect of Pre-Treatment on the Pressing Yield and Quality of Grape Juice Obtained from Grapes Grown in Poland

Department of Food Engineering and Machines, University of Life Sciences, 20-612 Lublin, Poland
*
Authors to whom correspondence should be addressed.
Sustainability 2025, 17(15), 7010; https://doi.org/10.3390/su17157010 (registering DOI)
Submission received: 16 June 2025 / Revised: 30 July 2025 / Accepted: 31 July 2025 / Published: 1 August 2025

Abstract

Gradual climate warming is favoring viticulture in Poland. At the same time, there is a lack of information about the suitability of grape varieties grown in Poland for processing. The primary aim of the study was to determine the effect of pre-treatment on the pressing yield of grape juice and its qualitative assessment. The study applied pre-treatment of raw material, involving either enzymatic liquefaction of the pulp in the first case or freezing and thawing of the pulp prior to pressing in the second case. There was considerable variation among the grape varieties studied in terms of the characteristics under analysis. The varietal characteristics had a significant effect on the pressing yield and the quality of the juice obtained. Pre-treatment had different effects on the pressing yield of the individual grape varieties and the quality of the obtained juices. The research carried out may improve the efficiency and quality of agricultural production with the rational use of locally grown grape hybrids.
Keywords: grapes; postharvest technology; sustainable agriculture; pre-treatment; pressing; juice yield and health quality grapes; postharvest technology; sustainable agriculture; pre-treatment; pressing; juice yield and health quality

Share and Cite

MDPI and ACS Style

Nadulski, R.; Sobczak, P.; Mazur, J.; Łysiak, G. Effect of Pre-Treatment on the Pressing Yield and Quality of Grape Juice Obtained from Grapes Grown in Poland. Sustainability 2025, 17, 7010. https://doi.org/10.3390/su17157010

AMA Style

Nadulski R, Sobczak P, Mazur J, Łysiak G. Effect of Pre-Treatment on the Pressing Yield and Quality of Grape Juice Obtained from Grapes Grown in Poland. Sustainability. 2025; 17(15):7010. https://doi.org/10.3390/su17157010

Chicago/Turabian Style

Nadulski, Rafał, Paweł Sobczak, Jacek Mazur, and Grzegorz Łysiak. 2025. "Effect of Pre-Treatment on the Pressing Yield and Quality of Grape Juice Obtained from Grapes Grown in Poland" Sustainability 17, no. 15: 7010. https://doi.org/10.3390/su17157010

APA Style

Nadulski, R., Sobczak, P., Mazur, J., & Łysiak, G. (2025). Effect of Pre-Treatment on the Pressing Yield and Quality of Grape Juice Obtained from Grapes Grown in Poland. Sustainability, 17(15), 7010. https://doi.org/10.3390/su17157010

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop