Harvest

Question 1

Titration

Answer 1

Used to calculate acidity levels by finding out how much substance in a solution by gradually adding measured amounts of another substance that reacts in a known way.

Question 2

Sugar levels

Answer 2

Amount of sugar in grapes by handheld refractometer. Most dry still wines harvested between 19 and 25 Brix which will convert to 11-15% alchohol.

Question 3

Machine Harvesting

Answer 3

Quality can be improved by selecting out undesirable fruit by hand first, using a bow rod shaking machine which is gentler than beating machines, investing in machines that sort, crush and add so2 to white grapes, rigorous sorting at the winery including removal of MOG (matter other than grapes) and unripe and rotten grapes.