LECTURE # 7 Véraison & Harvest (Grape #5) Harvest day is determined by the ripeness of the grape as measured by sugar, acid, and tannin levels Winemakers also base their decision to pick based on the style of wine they wish to produce . You could harvest merlot grapes in the early of September and made a style of wine. If you harvest the same grape late of November you got a different composition and make different wine. Véraison; represent the transition from berry growth to berry ripening. The onset of Véraison is in July- August. It is making berries big, Is when start to chemical change the berry into something else together. Many processes are making the Véraison 1. The color of the grape takes form: red/black or yellow/green depending on the grape varieties. The red grape are going to take many colors, the green grapes are no take too much colors. 2. The berries start to soften as they build up sugars. Start in July until November. 3. The berries begin to grow dramatically as they accumulate glucose and fructose. 4. The pH increases as acids (mostly malic acid) decrease. Main acids to know: tartaric and malic. Tartartic acids remain about the same throughout Véraison and the harvest season, but Malic acids are start to burned up during respiration throughout the ripening/harvest season. It is not disappear just the malic acid is low at the end of the processes. Long ripeness period or long growing season is a good grape year. That’s mean more sugar, and more sugar means more alcohol. The long season, the more color they can get, and the more tannis components they can get, because the tannic is a component in the grape skin . Caverned is a green grape, no matter how long it is in the vineyard. It is a generic code for that. Caverned sauvignon is a dark skin. If it is a short season for Caverned sauvignon it will be not much color, no much sugar, or alcohol, but if it has a long season will be a lot of sugar and alcohol . Pinot Noir is a light red skin grape; it no got to more color change, different for Zinfandel that is a dark skin grape. The last point is the long season got a acids got down. GREEN/WHITE GRAPES; RED/BLACK/BLUE GRAPES 1. Chardonnay, Riesling, Sauvignon Blanc 1. Cabernet, Merlot, Pinot Noir. 2. Ripen sooner, as don’t have to wait on color 2. Ripen later, as have to wait on color 3. Less tannis, tannic structure 3. More tannins, tannic structure 4. More malic acid….the green apple “bite” 4. More tartaric.. the “mouth pucker”; less Malic acid 5. Shorter growing season, cooler climates. 5. Longer growing season, hotter climates.
- Fall '17