Enological Studies of Divided Grape Clusters

Abstract

Harvested grape clusters were divided into two parts and were separately fermented. The upper cluster contained more reducing sugar, and less acidity (less malic acid) than that of lower cluster.
The resultant wine from the upper clusters was organoleptically evaluated.
In practice, it was recommended to harvest two times: at the first harvest time the lower clusters were cut off, and the upper clusters were harvested after two weeks. The must from the upper clusters had much sugar content and less acidity.