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UC study links vine-dried raisins to market sensing shifts
UC Davis researchers compare on the vine and tray dried raisins noting DOV raisins are drumpler moister with finer wrinkling and a fruitier taste while tray dried raisins are stickier chewier and bumpier. Consumer tests with Fiesta and Selma Pete varieties show distinct preferences, suggesting niche markets for different drying methods.
MENTIONED IN THIS ARTICLE
University of California
UC Davis
Hildegrade Heymann
UC Davis Department of Viticulture and Enology
California
San Joaquin Valley
USDA
UC Viticulture
Matthew Fidelibus
Stephen Vasquez
Fresno County
George Leavitt
Fidelibus
Heymann
Earl Rocca
Rocca