Abstract
The present investigation was conducted at College of Horticulture, Rajendranagar, during the year 2023. The experiment was laid out in completely randomized design. The research experiment was conducted to evaluate qualitative parameters of different juice varieties of grape. The results revealed that maximum TSS (21.05 ⁰B) and brix/acid ratio (42.96) were recorded in T1 – H-516. Maximum pH was recorded in T6 – Manjari Medika (4.03) and highest titrable acidity was recorded in T5 – Gulabi X Bangalore Purple (0.71%). Reducing sugars were highest in T1 – H-516 (17.24%), whereas total sugars were maximum in T4 – Concord (28.56%). Juice recovery was recorded maximum in T6 – Manjari Medika (71.80 %).
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