Abstract:

Tannins which are easy to enter pomegranate juice during fruit squeezing not only cause astringency, but may influence color and clarity as well. So, removing tannins from pomegranate juice is essential to improve its quality. Gelatin was used to remove tannins from pomegranate juice in this study. The effects of various conditions on removal tannins were discussed. The removal procedure was as follows: after the pH was adjusted to 4.5, the mixture of 100 ml of pomegranate juice and 12 ml of 1% gelatin was stirred for 40 min and prefiltrated and filtrated through a microporous membrane with 0.22 μm pore size. Tannins could be removed effectively by this procedure and a clear, flavorful pomegranate juice was obtained.

Key words: pomegranate, tannins, removal, juice