Comparision of raw material for the preparation of grape juice

Abstract

In an experiment conducted in Bento Gonçalves, Rio Grande do Sul several varieties of grapes thought to be adequate for preparation of juice, including some colored varieties for eventual mixing with grapes defficient in color, were tested. It was concluded that the most appropriate varieties, whether determined by the specified ratio of sugar: acidity or by greater yield of juice (estimated through the ratio of weight of the cluster: weight of the skins, seeds and stalk), were the varieties Othello and Concord. The juice of these varieties also exibits a more than satisfactory color. The variety Isabel produced juice of lower color, yield and aroma than the two previously cited varieties. However, because of its availability, this variety continues to be the most used and satisfies the home consumer.