Abstract
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.
- Accepted March 1977.
- Published online January 1977
- Copyright 1977 by the American Society for Enology and Viticulture
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Vol 28 Issue 4
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