Stopping the juice from undergoing fermentation in the first stage, and in the second stage stopping the fermented juice from oxidation to acid.
The preservation of the juice can be carried out using sugar, benzoic acid, citric and a combination of citric and benzoic acid under room temperature. The results reported indicates that juice maintained its color, aroma and tastes for at least one month when 30% benzoic acid acid was used as preservative. This happened to the best among all. The preservation method used also altered the pH such that it was impossible for pathogens to exist at such a low pH environment. For more details consult Ijs.academcdirect.org
just add some sodiummetabisulfite. You can get the appropriate concentration from the information leaflet accompanying the chemical.
A good filtration of 0.45 micron or less will help stability along with addition of preservatives after filtration. Store at less than 4C.
Either SO2 (as metabisulphite or directly as SO2) or sorbate/benzoate would be best for preventing fermentation. However if you wish to ferment the juice at another stage then dont use sorbate/benzoate as they are harder to degrade whereas SO2 can be eliminated using H2O2 (peroxide).
Add citric acid and Sodium metabisulphite to a recommended level. Citric acid will reduce the pH and the function of sodium metabisulphite is effective on low pH. Better to avoid Sodium benzoate which will turn the pulp colour to slight brown with time.
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