TY - JOUR T1 - Automated Color Sorting of Hand-Harvested Chardonnay JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 491 LP - 496 DO - 10.5344/ajev.2006.57.4.491 VL - 57 IS - 4 AU - Robert Falconer AU - Briony Liebich AU - Allen Hart Y1 - 2006/12/01 UR - http://www.ajevonline.org/content/57/4/491.abstract N2 - 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. ER -