PT  - JOURNAL ARTICLE
AU  - C. Loinger
AU  - S. Cohen
AU  - N. Dror
AU  - M. J. Berlinger
TI  - Effect of Grape Cluster Rot on Wine Quality
AID  - 10.5344/ajev.1977.28.4.196
DP  - 1977 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 196--199
VI  - 28
IP  - 4
4099  - http://www.ajevonline.org/content/28/4/196.short
4100  - http://www.ajevonline.org/content/28/4/196.full
SO  - Am J Enol Vitic.1977 Jan 01; 28
AB  - The loss in quality of white wine resulting from the use of grapes at various stages of rot injury was determined. Grapes with 0% produced wine of best quality. Clusters with 5-10% rotten berries resulted in a marked reduction in wine quality, though still acceptable. With 20-40% rot, the decrease in quality was more marked. Wine from clusters with 80% rot was totally rejected. An increase in cluster rot was accompanied by parallel reductions in both yield per unit area and the quantity of juice obtained per unit of grape weight.