Department of Food Science and Technology, Punjab Agricultural University Ludhiana 141 004.
Perlette grapes were harvested on five different dates from 1st to 18th June. Studies were conducted to check the variations in the composition and quality of the prepared juice at different maturity dates. Preliminary trials were conducted to finalize the best combination for blending and reducing the tartness of early harvested Perlette grapes. Partial neutralization of the juice of early maturity, consitution of Perlette-Thompson Seedless grape-blend upto the extend of 60: 40 per cent, addition of sugar upto 5 per cent were found to be technologically possible for improving the quality of grape juice.
