Grape Juice beverages Sensory attribute1 Colour Sweetness Sourness Astringency Viscosity Overall acceptability Hue Intensity Blend A2 11.0 11.4 6.7c 8.1b 7.7b 4.0 8.6 Blend B3 11.0 11.3 7.3bc 9.7a 8.9ab 3.9 7.7 Blend C4 11.2 11.9 8.1ab 8.6ab 8.6ab 3.6 8.8 Blend D5 11.4 11.3 8.2ab 8.7ab 9.2a 3.8 8.0 Commercial grape juice 11.6 10.9 9.1a 5.2c 5.4c 3.3 8.4 P-value6 0.7676 0.3397 0.0072 0.0001 0.0001 0.6811 0.7405 1Descriptive panel evaluation of attributes on 15 cm scale. 2Blend A: ‘Castel19637’: water (3:2; v:v) 3Blend B: ‘Castel19637’: ‘Sovereign Coronation’ : water (2:1:0.5; v:v:v) 4Blend C: ‘Castel19637’: ‘Lucie Kuhlman’: water (2:1:1; v:v:v) 5Blend D: ‘Castel19637’: ‘Lucie Kuhlman’: ‘Sovereign Coronation’: water (2:1:1:0.25; v:v:v) 6ANOVA P–values showing the effect of juice products on the considered variables Means (n=18) followed by different letters (a-c) within the same column represent significant differences according to Duncan’s Multiple Range test (p<0.05).

Table 4: Descriptive sensory analysis of grape juice beverages by trained panelists.