RT Journal Article
SR Electronic
T1 Density Separations of Wine Grape Berries and Ripeness Distribution
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 95
OP 105
DO 10.5344/ajev.1966.17.2.95
VO 17
IS 2
A1 V. L. Singleton
A1 C. S. Ough
A1 K. E. Nelson
YR 1966
UL http://www.ajevonline.org/content/17/2/95.abstract
AB It was shown that juice Brix is the primary factor determining grape berry density and that the whole berry's density is about 98% of the density of its juice. This was true for several density classes of two seeded varieties harvested on several dates in two different locations. Preliminary tests indicate similar relationships with other varieties. Juice Brix from segregated berries Based on these tests is expected to be near or slightly above the Brix of the most dense sucrose solution in which they will sink, if they float in a solution one Brix unit more dense. The data presented show the validity and value of the relatively easy technique of density segregation in characterizing a grape berry population. Varietal wine prepared from two musts at essentially the same average Brix is often quite different. Part of this difference may lie in the ripeness distribution making up the average Brix, and density segregation can elucidate this point. Application of the methods outlined to the detection, study, and use in variety selection of a characteristic physiological limit to sugar accumulation warrants further study. The technique is capable of selecting fruit from a single harvest so that ripeness differences relatively free of weather differences can be studied. Berries of relatively rare composition can be selected from a large population. Further study may even disclose commercial utility in making quality separations among whole clusters or, eventually, mechanicaly harvested berries.