ABSTRACT: Plain yogurt was prepared by adding 5 or 10% rectified grape juice (RGJ) or 3% sucrose to concentrated milk. Influence of the sweeteners addition on fermentation, and on syneresis, rheological, and sensorial properties after 14 d of storage was analyzed. Addition of a 10% RGJ increased the fermentation and reduced the lactic acid production; however after 14 d of storage the pH and L‐lactic production were similar to the control. Syneresis was not affected by sweeteners addition. The storage modulus (G′) andloss modulus (G″) were slightly different from the control in samples added to a 5 or 10% RGJ. The panelists found that yogurt added to a 10% RGJ was significantly ( P < 0.001) sweeter than the control and also significantly ( P < 0.001) sweeter than those added to a 3% of sucrose.