Post harvest management of grapes 2

Post Harvest Management
Of Grapes
Subtitle

Abstract
▪ Loss during harvesting and postharvest loss is common phenomena
in fruits and vegetables due to their perishable nature.The Indian
horticulture industry is making losses estimated at more than (US$
32.7 bn) annually due to poor post-harvest practices and facilities.
▪ The postharvest loss in grapes has been recorded by various workers
within the range of 8.23 to 16 per cent in the country.
▪ As per present estimate of 8.23 per cent, India is loosing about 223
thousand tonnes of grapes annually

Factors affecting Post-harvest losses
▪ Varietal impact: All varieties don’t express same shelf life. Each and
every variety has own expression after harvesting in term of postharvest
loss.
▪ Desiccation and Diseases: Table grapes are subject to two
important types of deterioration after harvest- desiccation and
decay.Desiccation is aggravated by high temperatures, low humidity and
air movement. It affects the stems before the berries, causing them to
turn brown and become brittle. Subsequent breakage of these dry stems
during handling results in the market loss called shatter.
The main causes which contribute postharvest losses in grapes are as:

▪ Insect-pests and diseases: Incidence of insect pests and
diseases is major cause to deteriorate shelf life of grapes.The life of
such grape bunches is shorter than normal bunches. Incidence of
thrips has not impact on physical loss but appearance of berries
affected badly and growers face economic loss.
▪ Improper harvesting and handling: Improper harvesting
and handling play very crucial role in postharvest loss of grapes.
Delayed harvesting reduces shelf life and results in increased
postharvest loss.The time of harvesting, prevailing temperature at
the harvesting, presence of moisture on the berries and handling of
grape bunches during harvesting are major regulating factors for loss

▪ Delay in pre-cooling: It is expected to precool the grapes
within three hours of harvesting. Delay in precooling results in water
loss leads to browning of rachis and reduced shelf life of grapes.The
bunches which not subjected to precool within specified duration
have more chances of berry shattering and postharvest losses
increased.
▪ Packaging: Packing and packaging material also influence
postharvest losses in grapes. Packing of improper grape types
(including ungraded, uneven ripened, uneven shape, size and colour
grapes), cracked, damaged and physically bruised grapes not only
responsible for post-harvest economic loss, it also affect shelf life and
increases the loss in physical manner also.

▪ Transportation: Delay in transportation from vineyards to
precooling chambers increase physical loss.The frequent visits
between vineyards and cooling chamber decrease water loss from
berries and grapes become fresh for longer duration. Beside it
transportation conditions also affect quantum of postharvest loss.
▪ Storage: Improper storage conditions as well as storage for a long
duration in such conditions always lead to increase water loss more
rapidly. It results in rachis browning and the visible postharvest loss
can be recorded. Storage conditions at the place of wholesale and
retail market has own impact of shattering of berries and poor shelf
life of remained barriers.

▪ Market:The process of marketing also affects freshness of
grapes.The faulty marketing process delays the supply of
grapes to retailers or wholesale supplier which results in more
postharvest loss.While well planned marketing process avoids
the delay in the supply of grapes to consumers and results in
lesser loss.Within domestic market, more postharvest loss
occurs in distant market than local. Grape produced from
Punjab region is very limited and supplied to local market only.
The grape produced in Sangli and Solpaur supplied to south
while grapes from Nashik supplied to Northern states. So the
postharvest loss will also be more in much distant markets than
local market.

Post harvest losses take place mainly at
▪ Harvesting
▪ Collection
▪ Pack-house
▪ Transport (farm to packhouse and to market/consumer)
▪ Wholesale
▪ Retail sale

Measures to reduce post harvest losses
▪ Post harvest practices in grapes vary variety to variety, market to
market and region to region.These practices mainly cleaning,
sorting, grading and packaging materials affect the post harvest life
of grapes which ultimately contribute to post harvest loss. Good
practices always followed in packhoue and prescribed packaging
materials including bubble pads, grape guard etc.; are used to
maintain the freshness in grapes in the channel of export market.The
practices followed in domestic market (local or distant) are entirely
different. Almost same post harvest practices are clones, Red Globe
etc. from Maharashtra and Karnataka and Anab-e-Shahi and
Dilkhush followed in domestic channels of grapes ofThompson
Seedless and clones, Sharad Seedless and fromAndhra Pradesh.
While practices are different in case of Bangalore Blue, Gulabi and
Flame Seedless in Karnataka,Tamil Nadu and Punjab, respectively.

Measures to reduce post harvest losses
Bangalore Blue always in harvesting position, Gulabi harvested five times
in two years and Flame Seedless is harvested as single crop from single
pruned vines. Apart from variation in cropping pattern, different
packaging materials are used as per market.The Gulabi is supplied in
wooden baskets fromTheni and other areas ofTamil Nadu to Mumbai
market.The grape from Maharashtra reached in Northern markets during
January to April and same pre-used CFB boxes are again used for packing
of grapes grow in Punjab. Use of shredded papers as cushioning material
always save the berries from bruising and rupturing of berry skin. But
data on prevention of postharvest loss by using shredded papers in
packing is not available. As packaging materials affect shelf life and
freshness of grapes up to consumer, suitable data is lacking on these
aspects.

Flow chart for post harvest handling of
grapes
Harvesting
Pre cooling
sorting
Washing
Waxing/chemical
treatment
Sizing
Packing
Storage Transportation
Wholesaler
Restoring,resizing
and repacking
TRANSPORTATION RETAILER
CONSUMER

Harvesting
▪ Harvest represents the moment of detachment of bunches from the vine at
the proper level of maturity. It should be performed without mechanical
damage and product loss, as quickly as possible, minimizing the costs. At the
present, hand harvest is the only harvesting system for table-grapes.The
primary advantages of hand harvest are:
▪ - human picker can handle with care bunches avoiding mechanical damage.
▪ - selection of fruits starts on the vine because the picker selects maturity and
appearance.
▪ - multiple (generally no more than two) harvest for grading the bunches on
the vine.
▪ - minimum of capital investment.

Harvesting indices
▪ Standards of grape maturity
– Sugar level (sweetness)
– Acid level (acidity taste)
– Colour of the berries
▪ White cultivars: Green, amber, yellow
▪ Red cultivars: Pink, light red, dark red
▪ Black: Black is only option
– Sugar:acid ratio (20:1-35:1)

Sugar Content:
▪ A large proportion of the soluble solids in grape juice are sugars. Glucose
and fructose are the main sugars in the juice. At ripening, glucose and
fructose are usually present in equal amounts. Both fructose and glucose
are fermentable sugars and during fermentation, yeast converts these
sugars to alcohol and carbon dioxide. Generally, sugar levels are
expressed in degree Brix (a scale to measure total soluble solids) which
represents grams of sugars per 100 grams of juice. Levels between 18
and 24 °Brix are desirable, depending on variety and wine style. Sugar
level is measured with a refractometer. Juice is placed on a
refractometer glass and light travels through the juice to register on a
degree scale.The thicker the juice, the sweeter it is, the more it bends
the light, and the higher the °Brix that registers on the scale.

Acid Content:
▪ Next to sugars, organic acids are the most abundant solids present in
grape juice.They are responsible for the tart (sour) taste of juice and wine
and have noticeable influence on wine stability, color, and pH.The
predominant acids found in grapes are tartaric, malic and citric acids.
Malic and tartaric acids account for more than 90% of the total acids
present. During the early period of berry growth, the concentrations of
both acids increase in the fruit. At veraison, the soluble solids accumulate
in the fruit and the acid concentration decreases.Total acidity (TA, also
referred to as titratable acidity) is the actual amount of acid reserve in the
wine. Acid levels generally fall between 0.6 and 0.8 grams of titratable
acids/100 mL (%TA) at harvest.TA is measured by titrating sodium
hydroxide into a sample of grape juice to neutralize the acid in the juice.
This amount of sodium hydroxide is then used in a formula to determine
how much total acid is in the juice.

Harvesting
sugar levels
▪ International standards for USA, Europe, UK, Far East
(developed countries)
– Minimum sugar levels (degrees Brix)
▪ 15.5-17.5 degrees Brix
– Sugar:Acid ratio
▪ 20:1 to 25:1
▪ Cultivar differences are very great
▪ Standards are different for various cultivars

Level of pH:
▪ Acids upon dissociation in a juice solution liberate H+ ions, which are
measured and expressed in terms of pH.The pH is a measure of active
acidity in the juice and wine, and thus acidity and pH are related.The
pH level influences a wide range of factors in the wine including
microbial stability (spoilage), physical stability (protein, tartrate),
oxidation level, SO₂ activity, color and flavor. Generally, white grapes
are harvested at a pH of 3.1 to 3.3 and red grapes at a pH of 3.3 to 3.5.
A pH meter is used to measure pH and assesses the strength of H+
ions in solution and registers the number on a scale of 1 (acid H+) to 7
(neutral) and up to 14 (basic OH-).

Harvesting equipment
Harvesting scissors

Refractometer
▪ Instrument that measures degrees Brix
▪ Helpful instrument to determine the ripeness
levels of the grapes
▪ Planning essential for the start of harvest
– Client may discard the fruit if minimum
sugar levels are not adhered to
▪ Specialised and expensive instrument that
needs careful handling, cleaning and
regular calibration with distilled water
▪ Vital instrument for any grape grower

Harvesting
Thus, the picker performs the following
operations:
▪ bunch selection using color and eventually
dimension as selection criteria.
▪ detachment of the bunch selected by
keeping the bunch in one hand and than
with sharp scissor cut the stem.
▪ bunch trimming and cleaning (removal or
decayed and moldy berries).
▪ place gently the bunch in the box, without
pressing or squeezing.

Pre-Cooling
Pre-cooling is done to reduce the field
heat, moisture loss and subsequently
increase the storability of grapes.
Fruit needs to be pre-cooled to a
temperature below 4.40 C within six
hours after harvesting in cold rooms,
forced air coolers, refrigerator cars and
tunnels.
Cooling of grapes is generally carried out
in special rooms attached to the cold
storage units.

Sorting
▪ Grading is mainly done based on
the size and colour of the grapes to
maintain uniformity of berries in a
package
▪ While grading, size of the berry is
the criterion but not the size or
shape of the bunch

Washing
▪ The effect of grape washing was evaluated at winery scale in
two premium white and red vinifications inTrentino (Italy).
White and red grapes were washed in winery scale with 1 %
citric acid solution, and the compositions of the musts were
compared with that of the untreated controls.The metal and
pesticide content of musts were well different if grape
contamination was detectable.The yeast content of musts was
also reduced by the washing procedure.The fermentation rate
was measured in musts inoculated with native yeast
(spontaneous fermentation) and with two differently prepared
starter cultures. In all cases the fermentation rate was higher
with washed grapes.

▪ Introduction Grapes to be used in winemaking are maybe the only
raw material that is not washed before processing.This is probably
due to avoid risks of sophistication or adulteration of wines with
water addition, but in this way everything that is present on grape
skins, like chemicals and microorganisms, but also leaves, parts of
stems and sometimes of soil, can contaminate the musts. A
reduction of these external abiotic contaminants, by washing the
grapes before their crushing, could reduce the stress of yeast during
fermentation. Moreover some pesticides (i.e. copper) can delay the
yeast growth and lead to stuck or sluggish fermentations (Regueiro
et al. 1993).

Storage
▪ The shelf life of grapes is only one week at
room temperature
▪ The storage life of grapes can be increased
by employing suitable means to reduce
desiccation, decay due to growth of fungi
▪ Pre-cooled grapes are packed in corrugated
boxes in 4.5/5/9 kgs and kept in cold storage
▪ Boxes are specially designed with
perforations to allow cool air to pass through
▪ The boxes are palletized to facilitate easy
handling

SO2 Injury
▪ Handling and storage are the two points
which requires more attention. For table
grapes, the problem related to the
concentration of SO2 in the storage room as
well as in the shipping box are update and
several times lots of table grapes are
blocked in the European Market due to high
concentration of SO2. Unfortunately the
concentration of SO2 in the box is
conditioned by the relative humidity inside
the plastic bag and so difficult to control. In
the injury provoked by the SO2 on the
berries and on the rachid is shown.

Packing
▪ Table grapes meant for local
market are picked and
packed directly in containers
in the field
▪ Table grapes meant for long
distance markets and those
for overseas markets are
packed differently in the
packing shed

▪ Raisin, juice and wine grapes are subjected to suitable treatments and
processed
▪ Different types of containers are used for packing grapes in India
▪ For the European market, bunches of grapes of approx. 300 to 700 gms. are
packed in food grade plastic pouches

Types of packaging
Paper bags
Panets
Sponge (loose)
Loose
Plastic carry bags

Strength of boxes to prevent pressure
on clusters below

Transportation
▪ Table grapes are mostly transported
through roadways for local, short
distance or long distance markets
▪ About 5 % of the produce is
transported by rail and the quality of
produce transported through air cargo
is almost negligible
▪ The cold chain for grapes is
maintained meticulously right from
pre-cooling state to selling of the
same

▪ The produce for international market
is sent through refrigerated vans by
road upto the sea port and then again
by sea in refrigerated containers in
the ships to their respective
destination

Natural Resins
Natural Raisins
Naturals are the most demanded raisins the world over
especially in U.S.A and Scandinavian countries.They are
dark in colour with natural bloom intact intact with
rather tough skin, meaty and having characteristics of
oxidized flavour.The surface is dry, non sticky, non oily
and they do not cake in storage (Zhang, 2006).

When the berries are so dry that by pressing with
fingers juice cannot be squeezed out of them,
they are ready for curing.The paper trays are
rolled into cigar like roles without turning, the
edges. For about 20 days they remain in the
vineyards. During this period (curing) the berries
develop uniform moisture content.The moisture
content is reduced to 13-15 per cent.They are
placed in sweat boxes for 2-3 weeks to allow the
moisture equilibrated.They are then fumigated
with methyl bromide and packed after grading
(Krishnamurthy, 1985). Before storing they are
fumigated with Sulphur dioxide to prevent any
roting.

Wine preparation
▪ Winemaking, or vinification, is the production of wine.
▪ Although most wine is made from grapes.
▪ Mead is a wine that is made with honey being the primary
ingredient after
▪ water

Wine Production : Main Steps
Viticulture
Harvesting
Stemming/Crushing
Fermentation Draining
Pressing
Mixing
Clarification Aging
Bottleing

1. Viticulture
Factors which influence grape’s flavor:
• climate of the vineyard’s region
• drainage around the vines
• humidity of the region
• sun exposure.
• soil quality

2. Harvesting
• Grappes are picked up by hand or
mechanically
• Descision of harvest informed by level of
sugar and acid
• weather forecasts

3. Stemming/Crushing
Stemming is the separation of
the stems and grapes (which
are sends to the press)
Crushing: A horizontal press squeezes the
broken grapes, separating the fresh juice (must)
from the skins (marc)
After crushing starts the fermentation process.

4. Fermentation
• sugar and acids that naturally
react with wild yeasts
• Vineyard adding their own yeasts
• fermentation can take from 10 to
30 days to convert natural sugar
to alcohol.

5. Draining
Liquid wine is drained from the vat without being pressed and go into
barrels (free-run wine). The remaining pulp retains about 20% of the
wine.

6. Pressing
▪ The remaing pulp, after draining, is pressed to squeeze out the press
wine. The press wine tends to be dark, harsh and unpalatable, and is
mixed with free-run wine to produce something decent.

7. Mixing
The free-run wine and press wine, always from the same source, are
mixed together in appropriate ratios to obtain the desired balance.

8. Clarification
Clarification is the step of stabilization of fermentation. During clarification all
remaining solids are removed from the fermented liquid.
Clarification done in numerous ways:
▪ fining, a process that calls for the addition of substances that cause the solids in the
liquid to adhere to one another and sink to the bottom of the vat
▪ running the liquid through coarse and fine filters
▪ siphoning the liquid off the top of the fermenting vats after the solids have settled
to the bottom

9. Aging
The final stage in vinification is aging the
wine. At this point, the clarified wine is
transferred into either wooden barrels or
metal vats in which the wine is allowed to
further mature and develop flavors. If a
winemaker chooses to age the wine in
wooden casks, he will be allowing the wine
to pick up flavors from the wood, adding
greater depth to its flavors. While this can
add body to some wines, keep in mind that
the “woody” flavor isn’t suited to all types
of wine, hence the use of metal vats.

10. Bottleing
▪ The final step of wine production.
▪ A dose of sulfite is added to help preserve
the wine and prevent unwanted
fermentation in the bottle.
▪ The wine bottles then are traditionally
sealed with a cork, although alternative
wine closure such as synthetic corks and
screwcaps, which are less subject to cork
taint, are becoming increasingly popular

Crushing and primary
(alcoholic) fermentation
▪ Crushing is the process when gently squeezing the
berries and breaking the skins to start to liberate
the contents of the berries.
▪ the harvested grapes are sometimes crushed by
trampling them barefoot or by the use of
inexpensive small scale crushers.
▪ larger wineries, a mechanical crusher/destemmer is
used.

Secondary (malolactic) fermentation
and bulk aging
▪ During the secondary fermentation and aging
process, which takes three to six months, the
fermentation continues very slowly.
▪ The wine is kept under an airlock to protect the
wine from oxidation.
▪ Proteins from the grape are broken down and the
remaining yeast cells and other fine particles from
the grapes are allowed to settle.
▪ The secondary fermentation usually takes place in
either large stainless steel vessels with a volume of
several cubic meters, or oak barrels, depending on
the goals of the winemakers.

Malolactic fermentation
▪ Malolactic fermentation occurs when lactic acid bacteria
metabolize malic acid and produce lactic acid and carbon
dioxide.
▪ Malolactic fermentation can improve the taste of wine
that has high levels of malic acid, because malic acid, in
higher concentration.
▪ White wines vary in the use of malolactic fermentation
during their making.

Preservatives
▪ The most common preservative used in winemaking
is sulfur dioxide.
▪ It added in one of the following forms: liquid sulfur
dioxide, sodium or potassium metabisulphite.
Another useful
▪ Sulfur dioxide has two primary actions, firstly it is
an anti microbial agent and secondly an anti oxidant.
▪ In the making of white wine it can be added prior to
fermentation and immediately after alcoholic
fermentation is complete.

Wine grapes varieties
▪ Cabernet
Sauvignon:
▪ Made popular by the red
wines from France’s
Bordeaux region, this grape
is now grown in most of the
world’s popular wine
regions.The wines from this
grape are usually medium to
full bodied with an aroma
that is reminiscent to
blackcurrants or cassis.

▪ It is rarely blended with other
grapes and best known for wines
that are fruity and earthy.The
colour of Pinot Noir wines tend
to be lighter.
Pinot Noir:

▪ This green-skinned grape originated
in the Burgundy region.This
medium to light body wine can be
acidic and features flavours and
aromas that range from apple to
pear to green plum.
Chardonnay:

Merlot:
▪ The most planted grape varietal in
Bordeaux and equally popular in Chile
and Italy, this grape results in full
bodied wines with a deep colour. One
reason why many wine makers blend
this with a Cabernet Sauvignon.

Grape juice preparation
▪ Grape juice composition
The composition of grape juice is similar to that of whole grapes except
that crude fibre and oils, which are primarily present in the seed, are
removed. Sugars, acids, methyl anthranilate (in Vitis labruscana),
volatile esters, alcohols and aldehydes are major flavour constituents.
Glucose and fructose are the major sugars present in grape juice.The
quality of grape juice largely depends upon sugar level, acid content
and flavour constituents such as methyl anthranilate and other
volatiles, tannins and colour substances. Changes that occur in grapes
during growth and maturation determine quality of the juice.

Flow sheet for preparation of grape
juice
Grapes
Washing
Removal of
stalk
Crushing
Juice
extraction
Filtration
Clarification
Filtration Bottling
Crown
corking
Pasteurization
Cooling storage

Harvest and postharvest factors
influencing grape juice quality
Morris (1985) found that in harvest maturity, the flavour and sugar/acid ratio
of Concord juice was directly related to maturity, making harvest dates crucial
determiners of juice quality.
Effects on the quality of machine-harvested grapes can be altered or
influenced by six major factors: harvested.
▪ Type of machine
▪ Cultivar
▪ Production system
▪ Harvest temperature
▪ Interval between harvesting and processing
▪ Postharvest handling system.

How to prepare grape for preserving
▪ As with all fresh produce, grapes are best preserved within
24 hours after harvesting.
▪ Until you are ready to prepare fresh grapes for preserving,
store them unwashed in a very cold (32°F to 40°F)
refrigerator, in very humid conditions (80%-90% RH), such
as plastic bags with holes. Grapes readily absorb odors, so
be sure to store them away from foods such as bananas,
apples, onions and cabbage.

How to prepare grape for preserving
▪ Properly stored grapes will stay fresh about one week. But examine
the storage bags every couple of days for visible moisture and
immediately air out any bags with any condensation.
▪ To prepare grapes for preserving, wash fruit, and pull off and discard
stems. Also discard any grapes that are moldy or soft.
▪ Leave grapes whole or cut in half and remove seeds as directed in the
recipe.You may wish to pretreat light-colored green grapes for
browning, which can occur especially near the stem.

Food preservation methods for fresh table
grapes
1. Fresh or frozen grape juice
▪ Prepare about 3½ pounds grapes per quart, cut in half and removed
seeds if present. Measure fruit into a saucepan, crush slightly, and add
one cup hot water for each quart of fruit. Cook over medium heat,
stirring frequently, for 10 to 15 minutes or until soft.Transfer to a fine
mesh strainer, or colander lined with a double layer of dampened
cheesecloth, and set over a bowl. Drain undisturbed for two hours.
Discard solids in the strainer (or use to make jam or fruit leather). In a
saucepan, combine juice with one tablespoon sugar (or to taste). Sugar
may be omitted, but helps retain color and flavor. Refrigerate juice and
use within three days, or transfer to freezer-safe container and freeze up
to 12 months. For shelf stable storage, process grape juice in a boiling
water bath canner.

2.Canned grape juice
▪ In a saucepan over medium-high heat, heat freshly made grape juice
to 190°F; adjust heat as needed and keep juice at 190°F for five
minutes. Do not boil. Keep juice hot while filling jars; adjust
headspace to ¼-inch. Process pints or quarts for 15 minutes .

3.Verjus or verjuice (“green juice”)
▪ Verjuice refers to underripe grapes (either red or
green), not green grapes.The following is an old
French recipe that macerates fruit with sugar and
alcohol: Coarsely chop about one pound
underripe red or green grapes. Press through a
fine mesh sieve to make one cup juice. Place juice
in a sterilized one-quart jar. Add 1⁄two cup
chopped grapes, 1⁄4 cup granulated sugar, two
cups 80-proof vodka, and 1⁄two cup white
vinegar. Cover jar and refrigerate for two months.
Strain liquid and transfer to a sterilized jar.
Discard solids.Verjuice keeps indefinitely. Use to
deglaze pan sauces for poultry or ham.

4.Grape jelly
▪ In a heavy stainless or enamel saucepan,
stir together one cup grape juice and 3/4
cup granulated sugar. Boil over high heat,
stirring constantly, until sugar dissolves.
Refrigerate and use within one month. For
longer storage, keep jam hot while filling
jars; adjust headspace to ¼-inch. Process
half-pints or pints for 10 minutes (at 0 to
1,000 feet).

5.Canned whole grapes (raw pack)
▪ For each quart (2 pints), prepare four cups
whole grapes and about two cups light
syrup.To make syrup, in a saucepan, stir
together stir together 2 cups water and
1/2 cup sugar; bring to a boil and stir until
sugar has dissolved. Keep liquid hot while
filling jars. Ladle a small amount of hot
canning liquid into a hot jar. Add prepared
(raw) grapes; pack tightly without
crushing, and add hot liquid to cover.
Adjust headspace to ½-inch. Process raw
pack grapes in pints for 15 minutes or
quarts for 20 minutes (at 0 to 1,000 feet).

6.Pickled grapes (hot pack)
▪ Prepare 2¼ pounds fruit per quart. In a
saucepan, stir together 1½ cups sugar,
1/2 cup vinegar, 1/2 cup grape juice or
water, 1/2 stick cinnamon, 2-3 whole
cloves, and one teaspoon black
peppercorns. Bring to a boil, reduce heat,
and simmer 10-15 minutes. Remove and
discard spices. Add prepared whole
grapes. Cook five minutes. Cool, cover,
and refrigerate up to one month. For
longer storage, fill hot canning jars with
hot grapes and pickling liquid; adjust
headspace to ½-inch. Process hot pack
pickled grapes in pints or quarts for 15
minutes (at 0 to 1,000 feet).

7.Dried grape leather
▪ Leathers are snack foods made from purées that are
spread thin and dried until supple and chewy. For best
results with grapes, first prepare juice from seedless
grapes; then make leather from the leftover strained
fruit and skins. If desired, add one tablespoons sugar or
honey, and/or one tablespoon lemon juice to every cup
of fruit purée . Preheat oven or food dehydrator to
130°F o 140°F. Line drying tray with plastic wrap.
Spread purée 1⁄4 to 1⁄2 inch thick on liner. Dry until
leather is evenly pliable and firm with no soft spots.
Peel from liner while still warm. Cut or roll into serving
pieces. Cool before wrapping pieces individually. Store
in an airtight container in a cool, dry place up to 2
months. Freeze for longer storage.

8.Grape (wine) vinegar
▪ Dissolve 1⁄4 packet wine or beer yeast in a
small amount of tepid water. Let stand
10-15 minutes, or until foamy. In a clean
and sanitized 1-quart glass jar, add two
cups room-temperature (red or white)
grape juice. Cap it and shake to mix
thoroughly. Add more juice, filling the jar
no more than 3⁄4 full. Cover the jar with a
clean piece of clean cheesecloth (or a
towel). Store at warm room temperature
(70°F to 75°F), away from light (for
example, in a cupboard). It should be
ready in 2-4 weeks, or when it tastes
pleasantly tart. Use within 12 months.

Popular grapes varieties
▪ Thompson seedless:
▪ They constitute more than 50%
of India’s grape production (It is
also exported).This seedless
variety is characterized by its
slightly elongated shape and
medium-thin skin. It is also used
in the production of raisins
(Thompson Seedless is the
American name for Sultana
grapes).

Sonaka seedless:
▪ It is a green variety similar to
theThompson seedless

▪ They received a Geographical
Indication (GI) in 2013 and has
been grown in the Bengaluru-
Chikkaballapur region for over
150 years. Known for its sharp
foxy flavour, these small blue
grapes are used both for table
consumption and for jams,
preserves and juices.
Bangalore blue grapes:

▪ Sharad and Jumbo grapes are the
popular seedless varieties grown
in India.The Sharad varietal is
crisp and comes in shades of
black to purple and are usually
oval-shaped.The Jumbo grapes
are similar but come in larger
clusters.
sharad
jumbo
Seedless blue grape varieties:

▪ They are among the largest
round berries of all red grapes.
Most of these grapes sold in
India are imported from
California and get their pale red
colour from their anti-oxidant
properties.
Red globes grapes:

Anab-e-Shahi
This variety is grown in the states of Andhra
Pradesh, Punjab, Haryana and Karnataka. It
is widely adaptable to different agro-
climatic conditions.This variety is late
maturing and heavy yielding. Berries are
elongated, medium large, seeded and
amber coloured when fully ripe. Juice is
clear and sweet withTSS 14-16%. It is highly
susceptible to downy mildew. Average yield
is 35 t/ha. Fruits have a good keeping quality
and mostly used for table purpose.

Gulabi:
This variety is grown inTamil Nadu.
Berries are small in size, deep purple,
spherical and seeded.TheTSS is 18-
20%.Variety has a good keeping
quality and is used for table purpose.
Variety is not susceptible to cracking
but it is susceptible to rust and downy
mildew. Average yield is 10-12 t/ha.

Bhokri:
This variety is grown inTamil Nadu.
Berries are greenish yellow, medium
large, seeded with medium thick skin.
Juice is clear with 16-18%TSS.Variety
has a poor keeping quality and is used
for table purpose. It is susceptible to
rust and downy mildew. Average yield
is 35 t/ha/year.

Kali Sahebi:
This variety is grown in the states
of Maharashtra & Andhra Pradesh
on a small scale. Berries are large,
oval cylindrical, reddish-purple and
seeded.TheTSS is 22%.Variety is
susceptible to rust and downy
mildew. Average yield is 12-18
t/ha.The variety is suitable for
table purpose

Perlette:
This variety is grown in the states of
Punjab, Haryana and Delhi. Berries are
seedless, small sized, spherical to slightly
ellipsoidal and yellowish-green in colour.
The juice is clear and green with 16- 18%
TSS. Keeping quality is good and is used
for table purpose.Variety is not suitable
for raisins due to compactness of clusters.
It is highly susceptible to anthracnose.
Average yield is up to 35 t/ha.

Hybrid varieties
1.Arkavati
It is a cross between 'Black Champa' and 'Thompson Seedless'. Berries are
medium, yellowish green, ellipsoidal-spherical, sweet, seedless with 22-25%TSS.
It is multi purpose variety used for making raisins and wine
2.Arka Hans
It is a cross between 'Bangalore Blue' and 'Anab-E- Shahi'. Berries are yellowish
green, ellipsoida lspherical, seeded with pleasant flavour.TheTSS is 18-21%.
Variety is used for wine making.
3.Arka Kanchan
This late maturing variety is a cross between 'Anab-E- Shahi' and 'Queen of the
vineyards'. Berries are golden yellow, ellipsoidal to ovoid, seeded, with pleasant
'Muscat' flavour.The variety has aTSS of 19-22% and suitable for table purpose
and wine making.Variety has a high yield potential but with poor keeping quality.

4.Arka Shyam
It is a cross between 'Bangalore blue' and 'Black Champa. Berries are
medium large, shiny black, spherical to ovoid, seeded, with mild
flavour.The variety is resistant to anthracnose. It is suitable for wine
making and table purpose.
5.Arka Neel Mani
It is a cross between 'Black Champa' andThompson Seedless'. Berries
are black seedless with crispy pulp having 20-22%TSS.The variety is
tolerant to anthracnose. Average yield is 28 t/ha. It is suitable for wine
making and table purpose.

6.Arka Shweta
It is a cross between 'Anab-E-Shahi' andThompson Seedless'. Berries
are yellow, ovoid, seedless with 18-19%TSS. Average yield is 31 t /ha.
Variety is used for table purpose and has a good export potential.
7.Arka Majestic
It is a cross between 'Angur Kalan' and 'Black Champa'. Berries are deep
tan coloured, uniform, round, seeded with 18-20%TSS.Variety is
tolerant to anthracnose. Average yield is 38 t/ha.Variety has a good
export potential.

8.Arka Chitra
It is a cross between 'Angur Kalan' and 'Anab-E-Shahi'. Berries are golden
yellow with pink blush, slightly elongated having 20-21%TSS.Variety is
tolerant to powdery mildew. Average yield is 38 t/ha.The berries are very
attractive and thus suitable for table purpose.
9.Arka Krishna
It is a cross between ''Black Champa' and 'Thompson Seedless'. Berries are
dark coloured, seedless, round to ovoid with 20-21%TSS. Average yield is
33 t/ha.The variety is suitable for juice making.

10.Arka Soma
It is a cross between 'Anab-E-Shahi' and 'Queen of vineyards'. Berries are
greenish yellow, round to ovoid. Pulp is meaty and has 'Muscat' flavour
with 20-21%TSS.The variety is tolerant to anthracnose, downy mildew
and powdery mildew. Average yield is 40t/ha. It is good for preparing
white desert wine.
11.ArkaTrishna
It is a cross between 'Bangalore Blue' and 'Convent Large Black'. Berries
are deep tan in colour, round to ovoid with 22-23%TSS.Variety is resistant
to anthracnose and tolerant to downy mildew. Average yield is 26 t/ha. It
is a good variety for wine making.

Exotic Varieties
Italy
Table & Processing Purpose
ItaliaVictoria
Portugal
Processing purpose
Assario.

USA
Processing purpose
Almeria
Table Purpose
Muscat ofAlexandria, Emperor,
Cardinal, Rebier, Queen, Calmeria,
Italia, Flame
calmeria

Exotic Varieties
Tokay, Flame
Seedless, Ruby Seedless.
Table & Processing Purpose
Jupiter, Mars, Neptune, Reliance,
Saturn, Sunbelt andVenus.
EuropeanVarieties
Processing Purpose
Cabernet, Sauvigon, Chardony,
Merlot, Riesing.
Ruby seedless
chardony

References
1. http://www.homepreservingbible.com/2442-10-food-preservation-
methods-for-fresh-table-grapes/
2. https://digitalcommons.usu.edu/cgi/viewcontent.cgi?referer=&http
sredir=1&article=1206&context=extension_curall
3. https://nchfp.uga.edu/how/can_07/grape_jelly_powder.html
4. https://www.slideshare.net/raiuniversity/bsc-agri-i-po-h-unit-43-
cultivation-practices-of-grape
5. https://www.researchgate.net/publication/323410016_Winery_and
_Grape_Juice_Extraction_By-Products

6. http://apeda.in/agriexchange/thrust_product/Varieties/08061000.ht
m
7. https://food.ndtv.com/food-drinks/the-different-types-of-grapes-for-
eating-making-wine-1664561
8. https://www.sciencedirect.com/topics/immunology-and-
microbiology/grape-juice
9. http://www.fao.org/tempref/docrep/fao/004/y2515e/Y2515E05.pdf
10. https://slideplayer.com/slide/10193637/
11. https://www.learnpick.in/prime/documents/ppts/details/4271/wine-
production-and-fermentation

References
12. https://extension.psu.edu/table-grape-production
13. http://shodhganga.inflibnet.ac.in/bitstream/10603/139147/12/12_ch
apter%204.pdf
14. http://www.madehow.com/Volume-4/Raisins.html
15. https://www.slideshare.net/durixivfr/download-pdf-grapes-crop-
production-science-in-horticulture-trial-ebook?qid=53cb7762-7433-
4a05-844a-8bf0fdd0aeaa&v=&b=&from_search=5
16. https://newforyou.space/?book=1845934016
17. https://newuserclick.com/?rd=1&s1=danang&s2=DownloadPDF&q=
Grapes+%28Crop+Production+Science+in+Horticulture%29

References
18. https://www.youtube.com/watch?v=2OBq1HSOTfs
19. https://www.youtube.com/watch?v=KglXV_KG4j0
20. https://images.google.com/?gws_rd=ssl

Submitted by
CAWA/2016-19
CAWA/2016-20
CAWA/2016-21

Post harvest management of grapes 2

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