13.3 Grape Reception - Chilling

Question 1

Why are warm temperatures in the winery a problem?

Answer 1

Warm temps increase oxidation rate.
Chilling preserves fruity aromas and impedes spoilage organisms.

Question 2

What are 2 ways to chill grapes? What are the pros and cons of each method?

Answer 2

1) Refrigeration Unit
* Good for whole bunches
* Takes time, may slow processing but can act as extra storage

2) Heat Exchanger
* Can chill if grapes are in more fluid format (e.g., MH, destemmed/crushed)
* Chill fast

Question 3

Name 2 cons with using refrigeration units or heat exchangers for chilling grapes.

Answer 3

1. Equipment costs
2. Energy costs

Question 4

Instead of refrigeration units, how else can winemakers ensure that grapes stay cool?

Answer 4

Night or dawn harvesting.