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Am. J. Enol. Vitic. 42:1:76-78 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Physical and Chemical Characteristics of Raisins from Several Countries

Anton J. Bongers 1, R. T. Hinsch 1, and V. G. Bus 1

1 USDA-ARS European Marketing Research Center, Marconistraat 38, Rotterdam, The Netherlands.

The physical and chemical characteristics of raisins collected in commercial warehouses in The Netherlands were evaluated. Raisin samples were collected three times at four-month intervals. A total of 255 samples from 51 lots from six countries were collected during the survey. The physical characteristics of raisins from different countries varied, while chemical characteristics were fairly consistent. The physical characteristics found are probably the result of varietal, cultural, and processing differences. Countries with the least sophisticated technical capabilities showed the highest amounts of capstems and damaged berries. Foreign material, which is most objectionable in raisins, differed in percentage, however, not significantly. Raisins from the USSR were most uniform in color. Raisins from the USA had the highest amount of acid and the lowest solid to total acid ratio.

Key words: raisins

Submitted on February 12, 1990






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Copyright © 1991 by the American Society for Enology and Viticulture.