Automated color sorting of hand harvested chardonnay

Falconer, Robert, Liebich, Briony and Hart, Allen (2006) Automated color sorting of hand harvested chardonnay. American Journal of Enology and Viticulture, 57 4: 491-496.


Author Falconer, Robert
Liebich, Briony
Hart, Allen
Title Automated color sorting of hand harvested chardonnay
Journal name American Journal of Enology and Viticulture   Check publisher's open access policy
ISSN 0002-9254
Publication date 2006
Sub-type Article (original research)
Volume 57
Issue 4
Start page 491
End page 496
Total pages 6
Editor Judith McKibben
Place of publication Davis, CA
Publisher American Society for Enology and Viticulture
Language eng
Subject 070604 Oenology and Viticulture
Abstract 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.
Keyword sorting
spoilage
unripe
MOG
quality
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
Australian Institute for Bioengineering and Nanotechnology Publications
 
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