Grapes and nothing else!
In Brazilian 100% grape juice, the only ingredient is ripe grapes, there is no added water, sugar, artificial aromas or flavors. This is why they are deliciously nutritious.
But it's not just any grape variety that can result in tasty juice. Producers use special varieties capable of providing the juice with aromas and flavors similar to those present in the natural fruit. These varieties are called hybrids or American, including Isabella, Concord, Bordo (or Ives) and Niagara.
Brazil is a large producer of such kind of grapes, being basically the only country in the world to cultivate them on a commercial scale. These grapes are harvested when reaching the perfect balance between sugar concentration and acidity.
Production details may vary from company to company, but in all of them the principal is the same: the drink is made by simply heating the grapes, without the necessity of adding any other ingredient or raw material. This is the only way to obtain natural, pleasant juice of high nutritional value.
main grape varieties
suitable for juice
Choose the grape variety to learn more:
- Niagara Branca
- Bordo (Ives)
This is a favorite for juice making and was introduced to the state of Rio Grande do Sul during the second half of the 19th Century, brought over from Massachussets in the United States. It was not the fruit’s sugar level, which is relatively low, that has attracted producers, but its aromatic potential and flavor concentration.
Whenever cultivated adequately, this grape produces abundant harvests. It is of early harvest compared to other varieties. It is a rather rustic vine, which oftentimes negates the need for spraying. This grape is also excellent for consumption in natura.
Due to its extreme versatility, Isabella is the most cultivated grape variety in the state of Rio Grande do Sul. Besides making delicious juice, this grape is consumed fresh and used to make compotes, jams and preserves and as a raw material for vinegar, wine and distilled drinks.
The outstanding flavor of this grape can be used as a parameter for describing the typicality of hybrid or American grapes as a whole. The vines are highly fertile, of ample productivity and require little intervention or specific maintenance.
Niagara is the source of a large portion of white juice available today, a relatively new option in the market. The grape’s aroma and flavor combination has been highly accepted by Brazilian consumers, both as juice and for in natura consumption.
These vines are extremely resistant to diseases and of easy maintenance and therefore easily found in vegetable gardens and domestic gardens. This grape came to the country via the state of São Paulo in 1894 and soon spread, gaining commercial scale especially in the states of Rio Grande do Sul, Santa Catarina and Minas Gerais.
This grape plays a strategic role in the grape juice productive chain due to its intense and deep color. Frequently, its must is mixed with other red varieties, helping to compose a more vibrant and attractive color. This feature allows for the grape to be highly disseminated in all regions where grape juice is produced.
It is resistant to diseases, and is also commercialized fresh, although on a lower scale compared to other varieties. This is another grape with origin in the United Sates, but first went to Portugal, the country responsible for introducing the variety to our vineyards.