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Video 9-How to get the juice from the grapes – preparing the grapes for fermentation – harvesting, sorting out, crushing, pressing, getting the juice – making must – fermented juice-Harvest season – whites before reds, light skin reds before dark skin-Whole family is out there in the field looking at the sugars and acids, how soft/hard, how much liquid, how tannic skins, what’s the weather -Pinot Grigio – one of the first to be harvested-Grapes harvested in the early morning, pre-dawn, almost at night, before sun comes up there is typically coldest part of the day – why?-Microbiological activity is at the slowest – cold retires activity – more in the vineyard-White film – yeast – microbe already on the grape (also can be fungus, molds, bacteria) everything want to attack the grape – acidobacter, lactobacillus – start to brown, oxidation – get it to winery as soon as possible-Humans pick fruit, mechanical pick up -Hand picking – old school, humans are smart (good/bad grapes), knowledge, wisdom, discernment (pick only the healthiest), can work on any terrain (flats/super steep), removal of material other than grape (M.O.G.) – leafs, woody stems, grass, birds nest producing best quality juice -Humans are expensive – want to be paid, 20-30 pickers, takes time -Mechanical – tractor with long legs – sits above the wine row, can go the whole night, way cheaper and faster-Weather – if something shows up quickly – with mechanical harvester can save more material – one of the major changes in 60-70 years (Italians?) – introduced in 1960s – not traditional -Cali, USA, Australia, some parts of France -