The book "Sensory Test on Grape Must by Natural Preservative (Resveratrol)" offers a comprehensive investigation into the preservation of fruit juices using natural preservatives, particularly resveratrol, instead of chemical additives like sulfur dioxide. The author, Charanpreet Kaur, presents the results of sensory tests conducted to analyze consumer taste perception. In the study, grape must from white grapes was used, and a triangle test was performed with an untrained panel to evaluate the acceptance and quality of juices treated with natural preservatives. The findings of this research are crucial for developing methods for the safe storage and enjoyment of fruit juices without the use of harmful chemicals.