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
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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