Verjuice from premature thinned grape berries

Description: To improve bunch and berry quality of table grapes, thinning of premature berries is practiced widely. This practice is performed two times, first at 3-4.mm berry size while second at a berry size of 8-10 mm. During the practice of berry thinning at 8-10 mm berry diameter, an average of 4 t berries/acre are removed. Hence, there are opportunities to utilize this waste in producing Verjuice, which will not help in sustaining the profitable viticulture by utilizing the waste to generate wealth, it will provide a different product to food industry also.

Key features and benefits:

• Utilization of Watse to generate wealth
• It have pleasant acidic taste, able to replace vinegar and lemon juice
• Natural preservative to extend the shelf life of various type of foods
• Acceptable to improve the flavor of meat dishes
• Suitable an ingredient for refreshing cocktails and mocktails

Stakeholders: Grape processors, juice and food industry, hotel and restaurants, etc.