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In the present article we study the production of grape molasses. Data drawn from a specified biolaboratory, are properly analyzed in order to detect factors that affect significantly the Brix value and the volatile acidity of the final product. The ground that is used for planting and a variety of grapes have been taken into account. Off-line statistical quality control techniques have been employed and the outcomes are displayed and discussed in detail.doi:10.4236/ojs.2016.62020 fatcat:u3los3nu6fghnbjg5u2bdrwrki