The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties
The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three tre...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/402 |
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| author | Robert C. Bruce Pauline Lestringant Charles A. Brenneman Hildegarde Heymann Anita Oberholster |
| author_facet | Robert C. Bruce Pauline Lestringant Charles A. Brenneman Hildegarde Heymann Anita Oberholster |
| author_sort | Robert C. Bruce |
| collection | DOAJ |
| description | The impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (<i>w</i>/<i>w</i>) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness. |
| first_indexed | 2024-03-09T00:57:29Z |
| format | Article |
| id | doaj.art-45666c6ea6f54f2f881ee2b63bdcf3b1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T00:57:29Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-45666c6ea6f54f2f881ee2b63bdcf3b12023-12-11T16:48:48ZengMDPI AGFoods2304-81582021-02-0110240210.3390/foods10020402The Impact of Optical Berry Sorting on Red Wine Composition and Sensory PropertiesRobert C. Bruce0Pauline Lestringant1Charles A. Brenneman2Hildegarde Heymann3Anita Oberholster4Department of Viticulture and Enology, University of California, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, CA 95616, USADepartment of Viticulture and Enology, University of California, Davis, CA 95616, USAThe impact of optical berry sorting was investigated using Grenache, Barbera, and Cabernet Sauvignon grapes from Yolo County, California in 2016. Optical sorting parameters were adjusted to remove underripe berries and material other than grapes using color parameters. Wines were made from three treatments, control (no sorting), sort (accepted material), and reject (material rejected by the optical sorter). The rate of rejection was approximately 14.9%, 3.9%, and 1.5% (<i>w</i>/<i>w</i>) for Grenache, Barbera, and Cabernet Sauvignon, respectively. Chemical composition in the finished wines was analyzed by the Adams-Harbertson assay and reversed-phase high-performance liquid chromatography for phenolics, and head-space solid-phase microextraction gas chromatography mass spectrometry for aroma profiling. In general, optical sorting was successful in removing underripe berries and material other than grapes as evidenced by lower ethanol levels and higher concentrations of total phenolics and tannin (due to the inclusion of material other than grapes) in wine made from rejected material. Despite this, no difference in final ethanol content and minimal differences in phenolic composition were observed between control and sort treatment wines for the three varieties studied. Differences were observed in the aroma profiles of the reject treatments for all three varieties compared to sort and control; however, few compounds differed significantly between the sort and control treatments. Descriptive sensory analysis revealed that panelists had difficulty distinguishing aroma, taste, mouthfeel, and color parameters among wines made from different treatments for all three varieties. Thus, optical sorting had minimal impact on wine sensory properties using the varieties and vineyards studied. Optical sorting may be used to differentiate and sort for different ripeness levels using color as a primary criterion; however, the impact on the resulting wine is likely dependent on the initial variability in grape ripeness.https://www.mdpi.com/2304-8158/10/2/402grapeswineoptical berry sortingphenolicsvolatilesdescriptive analysis |
| spellingShingle | Robert C. Bruce Pauline Lestringant Charles A. Brenneman Hildegarde Heymann Anita Oberholster The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties Foods grapes wine optical berry sorting phenolics volatiles descriptive analysis |
| title | The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties |
| title_full | The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties |
| title_fullStr | The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties |
| title_full_unstemmed | The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties |
| title_short | The Impact of Optical Berry Sorting on Red Wine Composition and Sensory Properties |
| title_sort | impact of optical berry sorting on red wine composition and sensory properties |
| topic | grapes wine optical berry sorting phenolics volatiles descriptive analysis |
| url | https://www.mdpi.com/2304-8158/10/2/402 |
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