Berry Sensory Analysis: A Common Language for Describing Maturity

Posted on March 10, 2015

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Eglantine Chauffour of Enartis Vinquiry leads training sessions for growers and winemakers on the use of BSA.

Eglantine Chauffour of Enartis Vinquiry leads training sessions for growers and winemakers on the use of BSA.

If everyone on your winegrowing and winemaking teams shares a common language, there’s less risk involved when it comes to making crucial decisions. Few would argue that the most crucial decision a winemaker faces is when to pick. Beyond establishing intentions for the style and quality of the finished wine, making confident, proactive picking decisions relies on accurately assessing levels of ripeness. This acquired skill is on that vineyard managers and winemakers typically master through trial and error as they learn to speak the same language when describing degrees of fruit maturity and other sough-after qualities.

Using the analytical method of Berry Sensory Analysis (BSA), a technique to describe the characteristics of grape maturity developed by Jacques Rousseau at the Institut Cooperatif du Vin in Montpellier, France, and introduced in Northern California by Enartis Vinquiry in 2006, winemakers can c

onfidently assess fruit quality for specific wine styles and, in turn, gain more control over harvest timing decisions and production methods.

Read the entire article here: Berry Sensory Analysis