Lecture 9 - Let loose the juice.docx - Lecture 9 \u2013 let loose the juice This video is preparing the grapes for fermentation o Includes harvesting when

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

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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
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  • Spring '12
  • John Boyer
  • Cabernet Sauvignon, Petit Verdot,  Pinot grigio

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