RT Journal Article SR Electronic T1 Physical and Chemical Characteristics of Raisins from Several Countries JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 76 OP 78 DO 10.5344/ajev.1991.42.1.76 VO 42 IS 1 A1 Anton J. Bongers A1 R. T. Hinsch A1 V. G. Bus YR 1991 UL http://www.ajevonline.org/content/42/1/76.abstract AB 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.