Which method is used to chill grapes delivered as berries at reception?

• A. Refrigerator (whole cluster)
• B. Heat exchanger (berries)
• C. Cold store
• D. Ice bath

Answer: (B)

Rapid chilling of incoming berries is essential to preserve grape quality, as it slows respiration and slows degradation right at reception. When grapes arrive as berries, a heat exchanger in the processing line is used to cool them quickly and uniformly as they pass through, without immersing them or damaging the fruit. This method is gentle on delicate berries and integrates smoothly into the intake process, keeping temperatures low and maintaining quality.

Suboptimal options don’t fit the situation: refrigeration designed for whole clusters isn’t suitable for berries because they’re not being kept intact; cold storage is for holding fruit rather than the immediate reception chill; an ice bath risks water uptake, bruising, and dilution, and isn’t as controlled or rapid as a heat exchanger.