Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice

Table 1

Physicochemical properties of processed and fresh unripe grape juice.

Physicochemical property	Grape varieties
	Verjuice	Tfayfihi	Baytamoni	Black	Obeideh
Density	Fresh (g/cm^3)
	Processed (g/cm^3)	1.01^b,c ±0.001	1.01^b,c ±0.001	1.00^b ±0.0004	0.97^a ±0.003
Titratable acidity	Fresh (%)	3.79 ±0.024	3.45 ±0.023	3.66 ±0.245	4.09 ±0.023
	Processed (%)	4.10^b ±0.009	3.95^a ±0.026	4.51^c ±0.031	4.45^c ±0.038
pH	Fresh	2.59 ±0.010		2.56 ±0.006	2.52 ±0.012
	Processed	2.52^a ±0.006	2.55^b ±0.010	2.54^b ±0.006	2.55^b ±0.006
Total soluble solids	Fresh (°Brix)
	Processed (°Brix)	4.68^ab ±0.529	4.68^ab ±0.173	5.38^b ±0.289	4.45^a ±0.289
Color intensity	Fresh
	Processed	0.970^c ±0.014	1.180^d ±0.007	0.876^b ±0.007	0.719 ^a ±0.002
Browning index	Fresh	0.243^c ±0.005	0.322^d ±0.004	0.192^a ±0.004	0.202^b ±0.003
	Processed	0.428^b ±0.061	0.432^b ±0.002	0.390^b ±0.001	0.228^a ±0.003
Total polyphenols	Fresh (mg/L)
	Processed (mg/L)	531.96^b ±32.508	667.20^c ±38.500	676.10 ^c ±6.803	263.37^a ±35.707
% of H2O2 scavenged by polyphenols	Fresh (%)
	Processed (%)	91.76^b ±0.425	91.38^b ±2.154	72.88^a ±2.948	66.96^a ±4.760
Total suspended solids	Fresh (g/L)
	Processed (g/L)	40.05^b ±1.329	34.39^a ±2.064	40.01^b ±2.853	32.27^a ±0.454
Moisture percentage	Fresh (%)
	Processed (%)	95.85^b ±0.185	95.80^b ±0.147	94.58^a ±0.420	94.88^a ±0.270

A significant difference exists between the parameter of fresh and the processed sample of the same variety using an independent -test. Means (of the same parameter between different processed varieties) with different letters are significantly different () according to Tukey’s HSD test. “a,” “b,” “c,” and “d” are denoted on the means of physiochemical test results of processed verjuice samples, where “a” is denoted to the highest mean value and “d” to the lowest mean value.