Transport to Winery

Question 1

When would you use handpicking (6)

Answer 1

1) carbonic maceration
2) whole bunches required
3) noble rot
4) quality selection
5) small plot of land
6) Cooler climate

Question 2

When would you use machine harvesting (6)

Answer 2

1) hot weather
2) large area
3) cheaper grapes / wine
4) cheap labour
5) smaller picking window (they’re quicker than manual picking)
6) night harvesting (temperature)

Question 3

How do you minimise the risks of oxidation during harvest and transport to the winery?

Answer 3

1) pick when it’s cool - at night if using a machine. Or a sunrise harvest if handpicking
2) avoid crushing the grapes, so transport them in small containers
3) if using a harvester, you can add SO2 to the grapes once they’ve been collected
4) Ensure the crates and other equipment are spotless and sanitised
5) cold storage once arrived at the winery