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Density separations of wine grape berries and ripeness distribution



Density separations of wine grape berries and ripeness distribution



Amer J Enol Viticult 17(2): 95-105



Grape berries were separated into density classes by flotation on sucrose solutions. Juice Brix was the primary factor determining berry density, with the berry averaging about 98% as dense as its juice. Five harvests about a wk. apart were examined for density distribution with Cabernet Sauvignon and White Riesling varieties grown in 2 areas. Possible experimental and practical applications of such separation and characterization of grape populations are discussed. Grapes accumulate sugar up to a fairly definite physiological limit, and a further increase in concentration is produced primarily by dehydration.

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Accession: 014411523

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