RT Journal Article
SR Electronic
T1 Automated Color Sorting of Hand-Harvested Chardonnay
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 491
OP 496
DO 10.5344/ajev.2006.57.4.491
VO 57
IS 4
A1 Robert Falconer
A1 Briony Liebich
A1 Allen Hart
YR 2006
UL http://www.ajevonline.org/content/57/4/491.abstract
AB 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.