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Automated Color Sorting of Hand-Harvested Chardonnay

¹ Research fellow, Australian Institute for Bioengineering and Nano-technology, University of Queensland, St. Lucia, Queensland 4072, Australia; ² Sensory analyst, Provisor Pty Ltd, Urrbrae 5064, Australia; and ³ Research winemaker, Seppelt Wines, Fosters Wine Estates, Great Western, Victoria 3377, Australia.

^* Corresponding author [email: r.falconer{at}uq.edu.au]

Rachis, raisins, rotten, and sun-burnt berries were removed from hand-harvested Chardonnay by automated color sorting. Rejected material comprised 4% (w/w) of the crop. Wine was made from sorted and unsorted fruit and was subjected to chemical and sensory analysis. Chemical analysis found that the sorted wine had a higher total phenolic level, pH, and residual sugar content. Sensory analysis showed sorted wine significantly differed in two attributes: higher tropical fruit aroma and higher sweetness. The two wines could not be strongly differentiated in other sensory characteristics, showing great similarity in palate attributes.

Key words: sorting, spoilage, unripe, MOG, quality