Here are the results of the juice analysis for the berry samples collected this morning.
| 8-Sep-11 | |||
| Cultivar | °Brix | pH | TA |
| Traminette N | 18.5 | 3.22 | 0.747 |
| Chambourcin MVEC | 21.9 | 3.28 | 0.846 |
| Chambourcin F | 21.4 | 3.24 | 0.829 |
| Norton NN | 22.1 | 3.62 | 1.249 |
| Norton NS | 21.7 | 3.29 | 1.330 |
| Norton F | 22.3 | 3.41 | 1.081 |
| Catawba R | 18.7 | 3.30 | 0.859 |
| Catawba W | 17.6 | 3.21 | 1.060 |
I attended a workshop on the subject given by Michael Lenoardelli and Andy Allen of the ICCVE. Last week, Raul and Dr. Wilker went through the training process with me using several varieties. Today, Raul and I conducted a sensory analysis of Traminette, Chambourcin MVEC and Chambourcin F berries.
You feel and taste the pulp, skin and seeds and then rate from 1 to 4 (4 is most ripe) in 4 categories – taste and textural pulp ripeness; Aromatic pulp ripeness; skin ripeness and seed ripeness. Then you add up the categories for each variety. Our results for the day were Traminette – 12 and 14; Chambourcin MVEC – 13 and 14; Chambourcin F – 15 and 15.
We are just learning on this one!!