Lecture 9 - Let loose the juice.docx - Lecture 9 – let...

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Lecture 9 – let loose the juiceThis video is preparing the grapes for fermentationoIncludes harvesting, when, how, sort, crushing, de-stemming, pressingFermentable juice aka MUSTPinot grigio, then chardonnay, then pinot noir, cabernet sauvignon a month laterWhen to harvestGrapes are harvested in the early morningoAs early as possibleoMaybe even pre-dawn or middle of the nightoReasoning behind it is coldest just before dawnoOnce you cut the grapes off, they are deadoWe do not want microbiological activity interveningThis is at its minimum and slowest at dawnWhite film on grape is yeastthat is a microbiological organismoYou also have molds and fungus in vineyards, bacteria, viruses, m?oAll of these want to attack our grapes before you cut the grapes off the vineoFruit turning brown is microbiological browning which is bad!!!!!How are we going to harvestoHandpicking: classicalBenefitsHumans are smart (even the dumb ones). You can teach easily

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Term
Spring
Professor
BOYER
Tags
Cabernet Sauvignon, Petit Verdot, Pinot grigio

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