Harvest

Question 1

Ripeness

Answer 1

Sugar levels - 19-25* Brix to convert to 11-15%abv
Acid levels- pH meter or titration
Aroma and tannin ripeness- determined by taste

Question 2

Machine harvest quality measures

Answer 2

Selective hand thinning of undesirable fruit prior to machine
Bow rod shaking machine is gentler and more effective
Latest machinery has optical sorting and can crush white and add SO2 to limit oxidation
Rigorous sorting at winery

Question 3

Advantages of Machine Harvesting

Answer 3

Faster and cheaper in large vineyards
Avoids issues of worker reliability and availability
Harvest can happen at night for cooler fruit to reduce spoilage and retain fruitiness
Timing of harvest more controllable

Question 4

Disadvantages of machine harvesting

Answer 4

Less gentle than hand harvest - not suitable for whole bunch fermenting or for delicate white wines
Renting or owning a harvester is not cost effective for small vineyards
May not be suitable for multi varietal planted plots
Not suitable for steep vineyards or with limited access
Quality of work is only as good as skills of operator
Competition/timing for rental when not owned
Purchasing is a major investment

Question 5

Advantages of hand harvesting

Answer 5

Selective bunch by bunch to remove diseased, under or over ripe, undesirable fruit
Suitable for steep slopes, irregular rows, mixed plantings
Crushing of grapes avoided if handled carefully and stacked in small crates

Question 6

Disadvantages of hand harvesting

Answer 6

More expensive in med to large vineyards May
Requires availability of reliable work force + training and supervision for standards
Harvest more likely to happen in daylight- fruit to be received warmer, increasing spoilage chances