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November 2006
Assessing Ripeness Through Sensory Evaluation
Many aspects of fruit ripeness can be assessed right in the vineyard through touch, taste and sight.
by Mark Greenspan
Your fruit is at 24 Brix, and your winery representative informs you that you might be able to pick in about two weeks. Your claims that sugar levels are good are met with head bobs of understanding that morph into head shakes indicating, "Sorry, the fruit is not yet flavor-ripe." Objective measurements of fruit ripeness (sugar concentration, acidity and pH) are now seen to be supplementary information, acting only as a signal telling the winery when to start visiting the vineyard to taste the f...
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