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The objective of this work was to prepare juice with two varieties of sugarcane, yellow (Saccharum officinarum) and purple (Saccharum robustum) acidified and bottled in twist off glass bottles, and that meets the parameters of good quality for human consumption. The two varieties were compared with values obtained for the variables color, flavor and consistency, through a sensorial analysis with untrained panelists. The results show a statistically significant difference p <0.05 of the 3 variables compared in the two samples.