Suitability of newly evolved antioxidant rich grape cultivars for processing into juice and beverages

Abstract

Four grape cultivars, i.e. Portan, Chasan-B, H-516 and Muscat Hamburg were processed into juice, nectar and ready-to-serve beverage. Among the four cultivars, H-516 was found to have the maximum total soluble solids (19.67 °B), maximum ascorbic acid (8.13 mg/ 100g), maximum specific gravity (1.0886), good juice yield (62.38%) and maximum anthocyanins (5.47 mg/100g). Organoleptically, juice from cultivar H-516 was found to have the maximum overall acceptability scores (8.92), followed by Chasan-B (8.25), Portan (8.13) and Muscat Hamburg (8.25) on a 9-point hedonic scale by a panel of eight semi-trained judges. Nectar and ready-to-serve beverage prepared from these grape cultivars also scored highest for H-516 cultivar. Even after twelve months storage juice from cultivar H-516 was scored highest in its overall acceptance (8.63), taste (8.50) and colour (8.88) by a panel of eight judges on a 9-point hedonic scale.