Soluble solids profile of Brazilian Vitis labrusca and hybrid grape musts, from the 2012-2022 harvest

The increase in the production, marketing and consumption of grape juices has been constant in recent years. This is directly related to consumers' search for products with proven health benefits, due to their characteristics and nutritional properties. Grape juice produced from Vitis labrusca L. and hybrids thereof is significantly different from those produced from Vitis vinifera L., being the soluble solids content as one of the most relevant parameters. Data collected in real Brazilian production situations demonstrate that the soluble solids content of juice from V. labrusca L. is below the minimum Brix level of 16.0 established at the General Standard for Fruit Juices and Nectars (CXS 247-2005) for a representative portion of the production (around 44%), varying mainly due to the variety, vintage, edaphoclimatic conditions. Therefore, the main objective of this study was to verify the soluble solids profile, expressed in degrees Brix (at 20 degrees C), in grape musts of Vitis labrusca L. and hybrids thereof, produced in Brazil, from the 2012-2022 harvest. In this sense, experimental musts of the main grapes used in the elaboration of grape juices in Brazil were analyzed, totalling 1624 samples. Modelling these data by a normal distribution, it is observed that 33.8% of the production is in the range of 14-16 degrees Brix, 10% is below 14 degrees Brix and 56.2% is above 16 degrees Brix. However, for some varieties in some years, more than half of the production is in the range between 14 degrees and 16 degrees Brix, which points to the need to re-discuss the 16 degrees Brix limit of CXS 247-2005.

Automated summary

The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.