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Estimating Grape Maturity by Sensory Analysis - Grape Maturity Series

Aude Watrelot, Jennie Savits, Maureen Moroney
To estimate grape harvest maturity, technological parameters including total soluble solids or °Brix, pH and titratable acidity are commonly measured. In addition to the increase of °Brix and pH and the decrease of titratable acidity during berry ripening, qualitative parameters can be used to evaluate the right time to harvest. The qualitative parameters are skin tannins, seed color, berry detachment, and berry aroma and flavors. Evaluation of these parameters involve four senses: taste, visual, touch and smell.

Pages / Length: 4
Publication Date: 12/2020
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Permanent link for this product: https://store.extension.iastate.edu/product/16074