Lecture 9 - Let loose the juice - Lecture 9 u2013 let...

Lecture 9 – let loose the juice
 This video is preparing the grapes for fermentation
o Includes harvesting, when, how, sort, crushing, de-stemming, pressing
 Fermentable juice aka MUST
 Pinot grigio, then chardonnay, then pinot noir, cabernet sauvignon a month later
 When to harvest  Grapes are harvested in the early morning
o As early as possible
o Maybe even pre-dawn or middle of the night
o Reasoning behind it is coldest just before dawn
o Once you cut the grapes off, they are dead
o We do not want microbiological activity intervening
 This is at its minimum and slowest at dawn
 White film on grape is yeast  that is a microbiological organism
o You also have molds and fungus in vineyards, bacteria, viruses, m?
o All of these want to attack our grapes before you cut the grapes off the vine
o Fruit turning brown is microbiological browning which is bad!!!!!
 How are we going to harvest
o Handpicking: classical
 Benefits  Humans are smart (even the dumb ones). You can teach easily