Tasting evaluation of table grape varieties is a comparative qualitative assessment of the grapes and berries of different table grape varieties. The evaluation is performed without tools or agents, only with external senses such as seeing, smelling, tasting, ie organoleptically, usually according to 10-point scale.

I. The external appearance of grapes and berries (in points):

2 points - exceptionally beautiful grapes and berries in size, shape and color

1.5 points - beautiful grapes and berries, large enough

1 point - sufficient grapes and berries in appearance and size

0.1 point - ugly small grapes and berries. It is given to various optical errors such as uneven ripening of berries, grape density, degree of pollination (berries small as peas), etc.

II. The taste and aroma of berries (in points):

5 points - very fine taste with balanced content of sugar and acid in combination with a strong pleasant fragrance

4 points - harmonious taste, can be combined with a soft, pleasant fragrance

3 points - the taste is simple but fully satisfying for table grapes

2 points - the taste is unharmonic, rough, with sharp acidity, overly bitter, etc.

1 point - bad, unpleasant taste, almost inedible for fresh consumption

Each variety has its own distinctive flavor, but it is not differentiated. Only in some varieties (Muscat, Izabela) is the taste noticeable. The following varieties are classified according to the degree of aromaticity and different aroma shades. Is evaluated.

Primarily, the berry juices, density and texture of the fruit (crisp, flowing, slimy, decaying), sound thickness, separation of the kernels from the pulp, core size, are first assessed the taste characteristics. Grape is the most pleasant taste experience with the best harmony of the aromas, that is, if you have no clear feeling of a component (sugar or acids) when consumed. When the sugar content is uniform, the grapes appear to be sweeter with less acid.

III. Characteristics of the shell and pulp consistency (in points):

3 points - shell almost invisible when consumed, fruit juicy, soft and fleshy

2 points - Feeling lightly on the skin when consumed, torn to pieces, pulp firm, but not coarse

1.5 points - Shell and pulp are satisfactory, when consumed without unpleasant feelings

1 point - bowl thick, coarse, separated from the very juicy pulp in the form of a bag

0.1 point - shell thick, coarse, pulp decaying or slimy, a large number of seeds in the berries

Tasting evaluation of table grape varieties is preceded, for example, by the gluco-azidometric analyzes and is the first test of new vine varieties. Tasting is particularly useful for table grapes. However, it is also of great importance for the evaluation of grapes, suitable for the production of juices, must and wine.