|
The harvest is here, and many wineries already have started the crush.
The harvest is here, and many wineries already have started the crush. In the Santa Cruz Mountains, harvest generally runs from mid-September to late October, or even early November. Every grape-growing region matures at different times primarily because of weather. What constitutes whether the grapes are ready to be picked is based on the winemaker’s discretion. Generally, we look at sugar and pH. The sugar level, otherwise known as Brix, can be measured on-site using a refractometer. The total Brix in the fruit will determine what the final alcohol content of the wine will be and will also impact the maturity of the fruit. To produce a dry table wine, between 11 percent and 14 percent alcohol, one should harvest the grapes at about 20 to 25 Brix. In addition to the pH, winemakers also take into consideration the berry flavor, tannin development and weather forecast. There are two main ways grapes are harvested: mechanically and manually. Mechanical harvesters use large tractors to “pick” the fruit off the vines. But with this type of system you might also receive non-grapes — leaves, leaf stems, metal debris, rocks — and increased chances of moldy grape clusters. The most desirable method of harvesting is hand-picking. Only ripe clusters are picked, and rotted clusters, unripe clusters or grapes with other defects are left untouched. The most-desired time to harvest fruit is early in the morning before the fruit gets warm, or later in the afternoon as it starts to cool down. However, once the fruit is picked it still needs to be transported to the crush pad. Distance between vineyard and crush pad will affect when harvesting takes place. While driving around, it is fun to look out for some of the larger trucks carrying big picking bins filled with fruit, wondering which winery they are going to. This is also an exciting time to go wine-tasting at places where they produce the wines. Right now, makers are working around the clock, seven days a week, so you are bound to see the crush take place, the pressing, wine movement or simply smell the beautiful aromas of the wine-making process.
 |
Post New Event
Subscribe to this comment's feed
Brix, Must Specific Gravity, Grape Must Density, Must Sugar Content, Must Sugar Mass Fraction, Potential Alcohol from Must
Pick any 2 measurement scales for the PA202x model at $435 or Pick any 5 to be programmed into the PA203x at $525, you decide. Our goal is to help you achieve the highest level of refractometer precision in your vineyard management and winemaking.
For more information or to place an order call 800-358-1100, Kathy @ x-210 or Michael @x-112, or access MISCO’s web site at www.misco.com.