Grape Moisture Content
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Grape Moisture Content
ETS offers a valuable analytical tool for determining grape berry moisture. The analysis measures the total water content of berries and reports the results as percent moisture. ETS will offer next day results for samples in the lab before noon.
Water moves in and out of the berry through the berry vascular system and directly through grape skin. Changes in grape moisture during maturation have a strong affect on yield and all aspects of grape composition. These changes occur through dilution and dehydration and are influenced by vine water status, irrigation, weather and hang-time.
The loss of grape moisture at the end of the season is an integral part of the maturation process. Sugar levels above 23° Brix usually require some water loss. With increased hang time, percent moisture becomes the dominant factor influencing grape composition. Fluctuations in water content also have considerable yield effects. Decreases in grape moisture may have economic consequences.
Example of Variance in Moisture Content by Grape Maturation
Applications
This document is a compilation of information and views from various sources provided for the convenience of our clients. Information in this document is provided "as is" without warranty of any kind, either expressed or implied, including but not limited to the warranties of merchantability, fitness for a particular purpose and freedom from infringement. User assumes the entire risk as to the accuracy and the use of this document. This document may be copied and distributed subject to the following conditions: 1) All text must be copied without modification and all pages must be included; 2) All copies must contain ETS's copyright notice and any other notices provided therein; and 3) This document may not be distributed for profit. All trademarks are acknowledged. Copyright ETS Laboratories 2001-2010.
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Grape Moisture Content
ETS offers a valuable analytical tool for determining grape berry moisture. The analysis measures the total water content of berries and reports the results as percent moisture. ETS will offer next day results for samples in the lab before noon.
Water moves in and out of the berry through the berry vascular system and directly through grape skin. Changes in grape moisture during maturation have a strong affect on yield and all aspects of grape composition. These changes occur through dilution and dehydration and are influenced by vine water status, irrigation, weather and hang-time.
The loss of grape moisture at the end of the season is an integral part of the maturation process. Sugar levels above 23° Brix usually require some water loss. With increased hang time, percent moisture becomes the dominant factor influencing grape composition. Fluctuations in water content also have considerable yield effects. Decreases in grape moisture may have economic consequences.
Example of Variance in Moisture Content by Grape Maturation
Applications
- Changes in grape moisture content influence grape and wine composition and may be as important to picking decisions as standard sugar and acid measurements.
- Grape water content during maturation is very useful in understanding changes in °Brix, TA, pH, phenolic composition, and other harvest parameters.
- Percent moisture provides similar information for berry weight but is easier and faster.
- Grape water content is a sensitive indicator of vine water status and can be used to monitor irrigation.
This document is a compilation of information and views from various sources provided for the convenience of our clients. Information in this document is provided "as is" without warranty of any kind, either expressed or implied, including but not limited to the warranties of merchantability, fitness for a particular purpose and freedom from infringement. User assumes the entire risk as to the accuracy and the use of this document. This document may be copied and distributed subject to the following conditions: 1) All text must be copied without modification and all pages must be included; 2) All copies must contain ETS's copyright notice and any other notices provided therein; and 3) This document may not be distributed for profit. All trademarks are acknowledged. Copyright ETS Laboratories 2001-2010.
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