The definition of a fruit juice is “natural juice of the fruit produced by pressure or by centrifugation. There are different kinds of fruit juice because it is a big market for the food industry.

FRESH FRUIT JUICE
100% fruit juice;
contains no preservative, no sugar;
immediately packed in bottle or pack out of the industrial centrifuge;
does not undergo treatment;
sold within a special, refrigerated, more than others;
limited life span indicated on the label;
open the bottle, it rapidly deteriorates.

PURE FRUIT JUICE
100% fruit juice;
contains no preservative, no sugar;
immediately packed in bottle or pack out of the industrial centrifuge;
pasteurized;
life a little longer, specified on the label.
100% FRUIT JUICE, ALSO CALLED FRUIT JUICE
100% fruit juice;
pasteurized;
contains preservatives: sorbic acid (E 200), ascorbic acid (vitamin EC 220) and sometimes sulfur dioxide (E 300). The detailed list is required on the label.

FRUIT JUICE SUGAR
the same as 100% fruit juice with sugar;
the amount of sugar added is specified on the label when it exceeds 50 g per liter;
below, the information is not required.

FRUIT JUICE BASE CONCENTRATE
prepared from water and concentrated fruit juice generally frozen;
Sugar is sometimes added;
contains the same additives.

NECTAR
consisting of fruit juice concentrate mixed with mashed fruit;
or mashed fruit alone (30 to 50%) diluted in water;
20% added sugar;
contains the same additives.

FRUIT DRINKS
They consist of:
10% juice;
water;
sugar;
additives;
carbon dioxide for those sparkling.
It’s best interest to look at the label before buying.

NUTRITION
Fruit juices contain:
80 to 90% water. That is their main interest;
carbohydrates and more or less large amounts depending on whether they are sweet or not these carbohydrates contain much fructose with the glycemic index is not high. They are very beneficial.
potassium as there are in fruit.
This mixture of water, carbohydrates and potassium is very useful on a hike, after a game of tennis or mountain bike ride to find the energy and prevent cramps.
The fresh fruit juice have the same nutritional value as the result of which they come.

For others, the content of this vitamin is very uncertain:
pasteurization destroys in part;
light also destroyed when the juice is in a bottle;
ascorbic acid used as preservative increases the vitamin C;
other vitamins, those of Group B, and even the carotenes are also endangered in pasteurized fruit juices. Example: apricot carotene 1500 mcg per 100 g, 600 g in 100 ml of pasteurized apricot nectar.
A “fruit juice fresh” home or business may very well replace a product (often the case for breakfast).
All others have a nutritional value far too different to be able to make the substitution.
Fruit juices are “healthy” according to the formula that is attached.

A condition not to:
be too rich in sugar;
contain too many preservatives, including sulfur dioxide, common source of allergies and headaches.