YCC 2 |
| Grape quality is a frequently used term. However, definitions of grape quality and how to objectively measure it are much rarer. Historically, grape quality has been determined somewhat subjectively and empirically through a combination of vineyard location, previous performance of the grower, visual judgment of vineyard health, and visual assessment of defects when the grapes arrive at the winery. Harvest decisions have been made using sensory and sugar/titratable acidity analyses of grapes in the vineyard. The E & J Gallo winery has implemented a Grape Assessment program that provides chemical measurements from vineyard and winery delivery grape samples to supplement the historical measures of quality and to support harvest decisions. This presentation will demonstrate how several Analytical Chemistry methodologies are used within the Gallo Grape Assessment program. |
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Chemistry of Wine
1:30 PM-4:30 PM, Sunday, 10 September 2006 San Francisco Marriott -- Pacific Room I, Oral
Younger Chemists Committee |