How to make freshly squeezed grape juice

Fresh grape juice can be extracted directly from fresh grapes without the need for additional sugar to obtain natural sweetness and nutrition. During production, attention should be paid to three key steps: grape cleaning, seed removal, and juice extraction.

1. Material selection and cleaning

Choosing mature and plump seedless grape varieties can eliminate the step of removing seeds. If using seeded grapes, they need to be cut in half to remove seeds. Soak the grapes in clean water with a small amount of flour or baking soda for ten minutes. Flour adsorption can effectively remove surface pesticide residues and dust. Then rinse with running water at least three times to ensure cleanliness. After cleaning, drain the water or use kitchen paper to absorb surface water stains to avoid diluting the juice concentration with residual water.

2. Tool selection

Both household juicers and blender can be used, and the blender can better preserve antioxidant substances such as resveratrol in grape skins. If using a regular juicer, it is recommended to separate the grape skin and separately beat the flesh to avoid astringency caused by tannins in the skin. When there is no professional equipment, crushed grapes can be wrapped in gauze and manually squeezed to extract juice. This method has a lower juice yield but can minimize oxidation.

3. Juice Extraction

Put the processed fruit into the machine and stir at low speed for thirty seconds. High speed stirring can cause excessive fiber breakage in the flesh, affecting the taste. The squeezed juice should be immediately filtered twice with a fine sieve to remove residue, and for a clear taste, coffee filter paper can be used for the third filtration. Juice that is not consumed immediately should be sealed in a bottle until it is 80% full, squeezed in a small amount of lemon juice to delay oxidation, and stored in refrigeration for no more than 24 hours.

4. Flavor Preparation

Original grape juice will have a more pronounced sweetness after refrigeration, and mint leaves or trace amounts of sea salt can be added according to preference for freshness enhancement. Mixing low acid fruits such as pears and apples for juice extraction can balance the flavor, while adding purple cabbage or black goji berries can enhance anthocyanin content. For children, it is recommended to add 1/3 warm water to reduce sugar concentration. diabetes patients can choose green grapes with higher acidity.

5. Nutritional Preservation

Vitamin C in grape juice is easily lost when exposed to heat, and heating treatment should be avoided throughout the process. The purple grape juice extracted from the skin contains polyphenols, which have a higher absorption rate when consumed on an empty stomach but may irritate the gastrointestinal tract. It is advisable to drink no more than 200 milliliters per day, as long-term excessive consumption may lead to metabolic problems due to excessive sugar intake. All utensils used in the production process must be strictly disinfected, and moldy grapes will produce penicillin, which needs to be discarded as a whole string. Freshly squeezed grape juice is a high-quality source of anthocyanins and potassium, suitable for quickly replenishing electrolytes after exercise. During production, it is recommended to retain an appropriate amount of fruit residue to increase dietary fiber intake, and to consume it in combination with high protein foods to slow down blood sugar rise. Gastrointestinal sensitive individuals should avoid drinking on an empty stomach in the morning. After drinking, it is recommended to rinse with water to prevent fruit acid from corroding tooth enamel. Choosing organic planting varieties can effectively reduce the risk of pesticide residues, and mixing different colored grapes can obtain more comprehensive plant nutrients.