Physico-Chemical Properties of Juice in Different Wine Varieties of Grape (Vitis vinifera L.)

Physico-Chemical properties of juice in thirteen wine grape varieties (eight coloured and five white) were evaluated to assess the feasibility of growing wine grape varieties under Southern Telangana conditions. Observations recorded on physico-chemical properties of juice revealed that juice recovery was maximum in Chenin Blanc (78.38%) among the white varieties and in Pusa Navrang (77.75%) from the coloured ones. Total Soluble Solids (TSS) of juice in different varieties ranged from 15.43oB to 21.95oB .Maximum TSS was recorded in Cv. Shiraz followed by Cabernet Sauvignon while minimum content of was observed in Italia. The titrable acidity of juice ranged from minimum of 0.51% in Ruby Red to maximum of 0.92% in Chenin Blanc and all the varieties were found to be within the standard range as reported by Karibasappa and Adsule, 2008 i.e. (dry table wines require high acidity of 0.6 to 0.9%, while sweet dessert wines require 0.5 to 0.6% acidity). pH of the juice ranged from 2.96 (Italia) to 3.53 (Athens) which indicated that as per the pH norms, all the varieties screened are suitable for making wines except Italia. Highest total and reducing sugar content of juice was observed in Shiraz (19.28% and 15.38%) followed by Chenin Blanc (19.07% and 15.21%) and on the other hand, minimum total sugar content (13.14%) was recorded by Cv. Italia and reducing sugar content in Pusa Navrang (7.84%). The results signifies the potential `for cultivation of wine grape varieties under Southern Zone of Telangana.