Grape juice beverages

TSS (ºBrix)

Total quantified sugar1
(mg/mL)

TA2
(%)

Total quantified acid3
(mg/L)

TSS/TA

Total quantified anthocyanin4 (mg M3GE/L)

Instrumental Colour

L*

a*

b*

Blend A5

13.3e

110c

0.75d

19.7bc

17.7 b

24.8a

15.7bc

10.7a

6.8ab

Blend B6

17.1b

130b

1.12a

21.1ab

15.3d

24.2a

16.0ab

8.77b

7.2a

Blend C7

18.2a

150a

1.15a

18.4c

15.8d

24.5a

15.3c

9.42b

5.9c

Blend D8

16.6c

148a

0.99b

21.7c

16.7c

24.9a

15.5bc

7.64c

6.0bc

Commercial grape juice

16.3d

130b

0.81c

16.1d

20.3a

5.4b

16.40a

8.77b

6.7ab

P-value9

0.0001

0.0001

0.0001

0.0001

0.0001

0.0001

0.0118

0.0043

0.0035

TSS, Total soluble solids
1Sum of the concentrations of glucose and fructose quantified by HPLC.
2TA, Percentage titratable acidity (g tartaric acid equivalence/100 mL)
3Sum of the concentrations of tartaric, malic and citric acids quantified by HPLC.
4 Total anthocyanin concentration measured using pH differential method (M3GE, malvidin-3-O-glucoside equivalence)
5Blend A: ‘Castel 19637’ : water (3:2; v:v)
6Blend B: ‘Castel 19637’: ‘Sovereign Coronation’ : water (2:1:0.5; v:v:v)
7Blend C: ‘Castel 19637’: ‘Lucie Kuhlman’: water (2:1:1; v:v:v)
8Blend D: ‘Castel 19637’: ‘Lucie Kuhlman’: ‘Sovereign Coronation’: water (2:1:1:0.25; v:v:v)
9ANOVA P–values showing the effect of juice products on the considered variables
Means (n=3) followed by different letters (a-d) within the same column represent significant differences according to Duncan’s Multiple Range test (p<0.05).
Table 2: Physicochemical characteristics of grape juice blends and a commercial product.