Chemical and sensory analyses were designed to evaluate 14 traditional wine grapes grown in Arkansas as to their suitability for varietal grape juice. Six were classified as red or pink grapes: Chancellor, Cabernet Sauvignon, Villard noir, Gewurztraminer (pink when heated), Cynthiana, and Noble, and seven were white grapes: Aurore, Cayuga, Carlos, Chardonnay, Seyval, Vidal, Verdelet and White ... [Show full abstract] Riesling. Concord (red) and Niagara (white), traditional juice grapes, were also included in the study. All were processed by immediately pressing, heat processing at 60°C, heat processing at 80°C, and 24 h skin contact following pressing. Juices were evaluated 1 month after processing and again after 5 months storage at 37°C. The preferred treatments for white grape juices were the immediately pressing treatment of Niagara and Aurore and the 24-h skin contact treatment of Niagara, Verdelet and Vidal. Only the flavor of Verdelet and Aurore were ranked as high as the Niagara by a trained sensory panel. Generally, a nonheat treatment was ranked highest for flavor of the red juices, with the exception of Gewurztraminer, a pink juice when heated. Except for Villard noir, all of the red juices were ranked as good or better than Concord. White cultivars were closely ranked for color, with Vidal and Chardonnay being ranked lowest after storage. Heat treatments were generally ranked higher than nonheat treatments in color for the red and pink juices. Chemical analyses of the juices indicated that all cultivars were harvested within an acceptable pH range.