D1 Harvest

Question 1

Choosing the date of Harvest

Answer 1

Traditionally choosen once potential alcohol has reach between 9.5-11%abv.
However, nowadays a focus on aroma and tannin ripeness is considered more important.

Ripeness can be measured by:
- Sugar level, by handheld refractometer (between 19-25 prix for still wines convert to 11-15%abv)
- Acidity level, by titration.
- Aroma and tannin ripeness, by taste.

The date of harvest may change for specific wine styles.

Question 2

Harvesting options - Machine harvesting

Answer 2

For inexpensive to mid price.
Nowadays to improve quality the grower can:
- remove undesirable fruit by hand before
- gentler shaking machine
- choice of a latest machine that can crush grapes and add SO2 to limit oxidation.
- sorting in the winery, including removal of MOT (matter other than grape)

ADV:
- Faster and cheaper
- Can be done at night. Cooler temperature reduce microbial spoilage and oxidation, preserve freshness and save cost of refrigeration.

DIS:
- less gentle than hand-harvesting
- grapes are off the stem rather than whole bunches. (whole bunches avoid any oxidation or extraction of phenolic compounds)
- Unsuitable if grower has several different varieties
- Unsuitable for slopes
- Competition for machines at the best time for harvest
- The purchase of a harvester is costly.

Question 3

Harvest option - Hand harvesting

Answer 3

Premium wines.
Whole bunches is required for sparkling wines, carbonic or semi carbonic maceration, and to harvest grapes only affected by botrytis.
Also, for steep slopes and bush vines.
Remove the whole grape bunches.

ADV:
- Highly selective
- Gentler than machine harvesting. Avoid oxidation and microbial spoilage.
- Suits slopes

DIS:
- More expensive, requires labour.
- Done during the day therefore does not avoid warm temperature, increasing chance of oxidation and spoilage. Does not save cost on refrigerator.