Transactions of the ASAE · 1977 · 12 citations · 0 references
AgricultureEnologyFood ScienceWine ChemistryWine MicrobiologyWine Quality ControlJuice ExtractionMicrobial Control In WinemakingWine Quality AssessmentGrape Quality AssessmentGrape SamplingHandlingQuality Control System DesignSoluble Solids ContentSoluble Solids DeterminationWine Quality ManagementWine Yeasts
ABSTRACT OF the 261,000 grape hectarage in California, 45 percent is raisins, 40 percent is wine and 15 per-cent is fresh. Systems have been developed for hauling the wine grapes to wineries in either open gondola tanks or in closed tanks that control contamination by wild yeasts where grapes are crushed in the field. A quality control system was developed for use in sampling and inspection for either handling system. Cores of bunches, berries or juice are withdrawn from top to bottom of gondolas or tanks. Samples are deposited on standard grading tables and graded for mold, yeast content, and soluble solids.