Some properties of fruit juice produced by black raisins by traditional methods in Erbil region and changes during storage

Grape (Vitis vinifera) is one of the most grown fruits in Iraq and evaluated different ways. This study aimed to determine some properties fruit juice that traditionally produced from dried black grapes Erbil region consumed directly, make it durable by various methods, as well examine changes may occur during storage. For this purpose, grape juices were pasteurized other part was stored using Na-benzoate 500 ml glass bottles, at room temperature, under dark light conditions for 6 months. In products, pH, acidity, total dry matter, soluble ash, color, antioxidant (DPPH), Hydroxymethylfurfural (HMF) browning reaction phenolic substance (folin-ciocalteu) analyzes sensory evaluations made periodically. As a result statistical evaluations, There no difference between applications terms but there slight decrease L value after 4th month, depending on storage period, while samples show higher values HMF levels, levels increase significantly all 2nd TFM decreased. It has been determined products are highly appreciated properties, more appreciated, time does not have significant effect samples. addition, beverages can be easily long temperature with or without addition preservatives, only pasteurization, such product will demand.