What distinguishes sultanas from raisins in terms of color and taste?
Grapes are known as God-given fruit due to their high vitamin and organic acid content.
Grapes are also a symbol of fertility.
As grapes ripen, their sugar content increases, while their acidity decreases. When dried grapes reach their full ripening potential, their sugar content is at its maximum and the fruit takes on both sweet and sour flavors.
That is why grapes are known as an autumn fruit.
Most of the flavor compounds found in dried grapes are tartaric and malic acids, and dried grapes are also an excellent source of health-promoting antioxidants such as resveratrol.
This fruit has been cultivated all over the world for thousands of years and more than 80% of it is used in the production of beer and raisins. A study of artwork, mythology and the Bible shows that dried grapes have a deep cultural connection and spread widely from east to west along with ornamental motifs.
This is especially true of the Bible book of Genesis. In Korea, the unprocessed form is preferred, but it is available in many other forms around the world.
The power and efficiency of dried grapes, a fruit that is rich in nutrients and is consumed in the summer season.
Therefore, glucose refers to both glucose and fructose, which make up most of the sugars in dried grapes.
In addition to the different types of acids found in dried grapes, which include tartaric, succinic, malic, and citric acids, dried grapes also contain a wide range of minerals, some of which include phosphorus, sulfur, magnesium, calcium, and iron.
Soaked raisins contain a type of vitamin B12 that has anti-anemia and inhibitory properties.
Vitamin B1 helps maintain a healthy circulatory system and protects against polyneuritis. Soaked raisins also contain a type of vitamin B1 that protects against polyneuritis.
Tannin is a type of polyphenol that is a powerful antioxidant with a number of functions including detoxification, sterilization, homeostasis and antioxidant. Tannin is found in plants such as tea and coffee.
It is primarily responsible for the distinctive astringent flavor found in dried grapes and soaked raisins.
Dried grapes are mentioned in ancient medical literature as having various health benefits, including the ability to reduce fever, suppress appetite, prevent colds, diuretic, protect the stomach and lungs, quench thirst, and maintain the health of growing people. Embryo Dried grapes were also thought to be beneficial to the health of the developing fetus.
Eating soaked raisins at the right time and in the right amount can help prevent disease and maintain health.
Soaked raisins should be taken instead of water to treat stomach and general ailments (Bible, 1 Timothy 5:23).
Dried grape seeds contain a high concentration of OPCs, also known as proanthocyanidin oligomers. OPCs have 50 times more antioxidant activity than vitamin E, which helps strengthen the body’s immune system.
A compound called vicin, found in high concentrations in dried grape roots, fights cancer, brightens the skin, and helps purify the blood. Visin has anticoagulant and antioxidant properties.
It is collected at the peak of sweetness and color when the main characteristics of the variety are preserved.
Raisins are picked at the peak of their color and aroma, as well as their sugar content, because unripe raisin grapes almost never reach the distribution stage after picking.
If the harvest is done too early, the grain quality will be poor. If done too late, there is a possibility that the quality of the seed will deteriorate during storage.
The temperature of the product, which is the temperature of the dried grapes itself, is reduced as soon as possible after harvesting in order to reduce the loss of quality and to remove the damaged fruit as soon as possible.
Pre-cooling and drying are both necessary steps to maintain quality.
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After harvest, the temperature of the product drops rapidly and respiration stops, both of which help to improve the storage conditions of dried grapes.
Since early-ripening grapes are often harvested when temperatures are high, it is essential to pre-chill them as soon as possible after harvest to stop the respiration process.
In the case of late varieties that have high keeping quality, diseased and pest-affected dried grapes, damaged dried grapes, etc., are painstakingly picked, dried, and stored below 0°F.
When damaged dried grapes and healthy dried grapes are stored together, the damaged dried grapes begin to spoil first, and then the infection spreads throughout the healthy dried grapes.
Drying the surface of dried grapes before storage is called bunching.
Dried grapes that are harvested while the weather is dry do not need pruning. But the dry grapes that are picked after the rain should be pruned in a shaded place with sufficient ventilation.
Over-drying causes wrinkling because it removes moisture from the product, which reduces its marketability.
First you have to harvest the dried grapes and then you have to pack them carefully.
In manual work, visual inspection is used to select imperfect fruits such as unripe dried grapes, rotten dried grapes, infected or rotten dried grapes, crushed dried grapes, wrong dried grapes, etc. After that, the dried grapes are selected based on color.
In manual work, visual inspection is used to select imperfect fruits such as unripe dried grapes, rotten dried grapes, infected or rotten dried grapes, crushed dried grapes, etc.
In addition to the size of the fruit.
