Level 4 D1 Chap 9 - Harvest

Question 1

Question

Answer 1

Answer

Question 2

What is the typical sugar level in a grape harvested for still wine?

Answer 2

Between 19° and 25° Brix, which will convert into 11% - 15% abv wine

Question 3

What supplementary processes can increase the quality of grapes when machine harvesting is used?

Answer 3

• hand selecting undesirable fruit before harvesting
• using a bow-rod machine
• using an optical sorting machine on arrival

Question 4

What are the advantages of machine harvesting?

Answer 4

Faster and cheaper
Consistent availability
Harvesting at night is an option (cooler!)
Can pick the perfect date & then harvest quickly

Question 5

What are the disadvantages of machine harvesting?

Answer 5

May rupture grapes
Not cost-effective for small vineyards
Needs mono crop
Needs flat slope
Requires skilled labor
Major investment

Question 6

What are the advantages of hand harvesting?

Answer 6

Highly selective grape selection
Flexible for topography
Grapes can be transported in small crates, reducing crushing
Grapes can be harvested in whole bunches

Question 7

What are the disadvantages of hand harvesting?

Answer 7

• Cost
• Need a work force (available), who are trained & supervised
• Have to harvest during the day (maybe); high temps can lead to oxidation and spoiled by microbes.

Question 8

Which wines require grapes to be hand harvested?

Answer 8

• Whole-bunch pressed wines: e.g. bottle fermented sparkling wines
• Carbonic or semi-carbonic wines: e.g. Beaujolais
• Botrytis affected grapes

Question 9

What factors influence harvest timing?

Answer 9

1. Climate
2. Sugar levels - minimum alcohol levels may need to be reached
3. Forecast of rain
4. Aroma and tannin ripeness (usually determined by taste)
5. Wine style - e.g. later for botrytis, or off dry styles.