13.2 General Winemaking Options: Transportation to Winery

Question 1

What are the 2 main options for transporting hand-harvested grapes to the winery from the vineyard?

Answer 1

1. Small Crates

2. Large hoppers (bins)

Question 2

Why would a producer transport grapes in hand-harvested small bins? Give an example.

Answer 2

• quality purposes
• small-scale grape growing
• Example: Italy, 1 hectare, use tractor to transport the grapes

Question 3

Why are small crates beneficial for transporting hand-harvested grapes?

Answer 3

Minimal crushing of grapes and therefore limited oxidation and microbial spoilage

Question 4

How might transportation in large bins affect the hand-harvested grapes? What might be needed to minimize the affects?

Answer 4

• Crushing of grapes
• Oxidation
• Potentially microbial spoilage
• Minimize affects: add SO2 (potassium metabisulfite)

Question 5

How are machine-harvested grapes typically transported?

Answer 5

• already been destemmed
• larger containers with some release of juice
• might add SO2 at this point (typical of larger estates)

Question 6

After grapes are picked, what vulnerabilities are exposed? What conditions worsen these vulnerabilities?

Answer 6

• oxidation
• ambient yeasts + acetic acid bacteria (turns alcohol to acetic acid (vinegar))
• higher temperatures

Question 7

Why are black grapes less vulnerable to oxidation after harvest?

Answer 7

They contain more phenolic compounds that have anti-oxidative properties

Question 8

What 4 measures can be taken to minimise the threat of oxidation?

Answer 8

1. Harvesting grapes at night when temperatures are lower or harvesting at sunrise if harvesting by hand
2. Addition of SO2 for its anti-oxidant and anti-microbial properties at the time of harvesting
3. Reduction of the grapes’ temperature by putting them in a cold storage room once received at the winery
4. Sanitising harvesting equipment/bins.