Comparison of grape juices produced under a subtropical climate based on physiobiochemical traits and sensory attributes focusing on consumers appreciation

Grape juice quality characterization is essential for commercial success of grape juice industry. This work helps enable decision-making regarding the grape cultivar selection and blends to promote high-quality juices. It shows eight grape juices cultivars physio-biochemical and sensory characterization by applying a multivariate approach. Cultivars evaluated were ‘Isabel Precoce’, ‘BRS Violeta’, ‘BRS Magna’, ‘Bordô’, ‘Concord Clone 30’, ‘BRS Cora’, ‘BRS Rúbea’ e ‘BRS Carmem’, onto the ‘IAC 766-Campinas’ rootstock, which came from parentals known worldwide. The total phenolic compounds content in juices ranged from 97.6 to 296.6 mg 100 mL −1 . Juice from ‘BRS Carmem’ showed in the highest ratio (31.71) and sugar content (24.5% w/v), besides the highest rates out ten for color (8.52) and taste (8.11). It was the preferred more than others by 51% of panelists. It sugars (RSC) and soluble solids content/titratable acidity ratio had moderate to strong correlations with sensory attributes. Negative acidity correlation was observed among color and taste, attributes which strongly influenced purchase intent and re-purchase of grape juices by buyers/consumers. Overall acceptance was strongly associated with taste and texture. Almost 40% of panelists definitely would purchase ‘BRS Carmem’ juice and 23.50% of them probably would purchase ‘BRS Magna’ juice. Bordô cultivar juice stands out from the others with the highest contribution of the total phenolic compounds and total anthocyanin, followed by ‘BRS Violeta’ This study provides scientific evidence to support grape cultivar selection and blending strategies for producing high-quality grape juices under subtropical growing conditions.