DMACC Viticulture & Enology Program
Berry Sensory Analysis Seminar
Not certain when to harvest grapes? Grape ‘ripeness’ is not a well defined endpoint because it varies based on the product that will be made from the fruit and because every vineyard, crop level, and growing season will impact when grapes are ripe. The standard fruit quality parameters of brix, pH, and TA are valuable information to know when determining when to harvest fruit, but only go so far. Harvest decisions should be made in conjunction with this information, but they do not look at the aroma, flavor, color, etc of the fruit, which is at least equally important. Sugar levels and pH do not always rise in direct correlation with acid reduction and flavor development, so ‘ripe’ is at best ‘a moving target’.
Last fall we had the opportunity to attend one of the berry sensory analysis seminars based on this information in the Finger Lakes region of New York. The seminar looked out how to properly sample a vineyard in order to get representative fruit and then went through the analysis of the berries. Each participant was guided though a hands on assessment of a series of around 20 physical and flavor characteristics that were evaluated from provided berry samples. The process was valuable because it allowed the fruit to be assessed based on the individual berry components that indicate ripeness and will impact the wine made from the grapes. By the end of the seminar the participants were trained in an easy, quick, reliable, and repeatable method of assessing fruit quality parameters and were provided with a publication to use for future reference.
In our region with our variable climate and lack of extensive historical grape data, this berry assessment method could be valuable for both grape growers and wineries to give them another tool to judge when to pick fruit. This does not replace looking at brix, pH, and TA, but works in conjunction with them. Many of our grape varieties do not follow the standard ‘rules’ of ripeness outlined in other regions and this tool will be valuable for these situations.
During the 2008 season Dr. Gianni Trioli from the Vinidea Italy organization will be giving a series of seminars around North America to guide grape growers and wine makers through the steps of berry sensory analysis. He will be doing seminars in Ontario, Canada, and in the west coast in CA, OR, WA, and has graciously fit a stop in the Midwest to Iowa. Grape growers and winemakers are encouraged to attend this seminar to look at determining ways to assess fruit parameters to provide valuable information when pick our fruit at its optimal quality. This will provide both grape growers and wine makers with common ground to try to produce the best fruit and wine from our vineyards.
The seminar will be held at the DMACC Ankeny campus on September 10 from 3-7pm and registration will be $135 to pay for speaker costs. Please take the opportunity to partake in this valuable event that we are excited to bring to Midwest.
If you have any questions about this seminar and other classes that DMACC offers. please feel free to contact Randall Vos at rjvos@dmacc.edu or 515-965-7310. Take a look at the link to the BSA brochure for more details and registration information.
Date/Time: Sept 10, 2008, 3–7 p.m.
Location: DMACC Ankeny Campus, Ankeny, Iowa
Cost: $135 per participant
Registration Due: August 29, 2008
» Download Registration Form & brochure [.PDF]
Ankeny