Production of grape juice cordial from Bangalore Blue grapes.

A hihgly acceptable grape juice cordial was prepared from Bangalore Blue grapes, which are too acid for table use or wine production. Must from destalked crushed grapes was heated for 10 min at 55-60 degree C, treated with pectolytic enzyme concentrate for 3 h at 40 degree C or overnight at room temp. (22-28 degree C), pressed, racked for 24-48 h at 4-5 degree C, and the supernatant siphoned off, filtered and sweetened with 10% sucrose syrup to 45 degree Brix. The composition of grapes, juice and cordial, processing data and calculated cost of the cordial are tabulated and the process is illustrated by a flow-sheet.