***Lecture 7 - Grape Verasion & Harvest .docx - Lecture#7 Mid-August to late November is average harvest time in Northern Hemisphere o Flipped in

***Lecture 7 - Grape Verasion & Harvest .docx -...

This preview shows page 1 - 3 out of 8 pages.

Lecture #7 Mid-August to late November is average harvest time in Northern Hemisphere o Flipped in southern hemisphere Exact time to harvest is determined by the ripeness of the grape as measured by sugar, acid, and tannin levels o Winemakers also base their decision to pick based on the style of wine they wish to produce It changes throughout the ripening/harvest season You could make an entirely different composition out of an entirely different grape o Other consideration is the type of grape you are growing How good was the season, how much longer do we let it sit on the wine In general, first stage is that the grape just grows o Use solar energy to make grapes o Load up with organic acids to make bigger and start putting sugar into Not a matter of the leaves and solar energy to make sugar… grapes undergo more changes that simply just getting bigger o Veraison: represents the transition from berry growth to grape ripening Boyer doesn’t even know if this term is French Chemically change the berry into something else During Verasion o 1. The colors of the grape take form Red/black or yellow/green depending on the grape varieties UP TO THIS POINT, ALL GRAPES ARE JUST GREEN If a white/green/yellow skin grape: they do not take on much color Red grapes take on color o 2. The berries start to soften as they build up sugars Mostly organic acids and solids before July onwards, they get softer and softer up until they rot in the vine in November/December if you let them sit on the vine that long o 3. The berries begin to grow dramatically as they accumulate glucose and fructose o 4. (most importantly), pH increases as acids (mostly malic acids) decrease Main acids to know: Tartaric: remain about the same throughout veraison and the harvest season Malic acid: are burned up during respiration throughout the ripening/harvest season Before version: the little green balls of grapes have all these acids already in them o Throughout the veraison, malic starts to go away (not all of it) o Before, the grapes are the most acidic they are ever going to be Becomes less acidic as they stay on the vine Will be lower in acids
Image of page 1
GOOD!!! As the growing season length increases, sugars (alcohol) increases, colors (tannins) increases, and overall acids (malic) DECREASES o No frost, great sunshine, everything has gone great, was a longer warmer season o Green grapes (like chardonnay), it doesn’t matter how long they sit in the vineyard since they won’t turn red o Cabernet Sauvignon: red grape If it was a shorter season, it won’t pick up as much color Like Zinfandel or Cerroir? Sryah? o There are some reds that due to their genetic code, just don’t get that dark Pinot Noir (light red grape, will achieve maximum color) o Malic acids are the ONLY THING TO DECREASE Overall acidity will go down Green/white grapes (chardonnay, Riesling, sauvignon blanc) o They will not pick up any more color, no matter how long the growing season is o Ripen sooner, as they don’t have to wait on color o
Image of page 2
Image of page 3

You've reached the end of your free preview.

Want to read all 8 pages?

  • Spring '12
  • John Boyer
  • Sauvignon blanc,  July

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

Stuck? We have tutors online 24/7 who can help you get unstuck.
A+ icon
Ask Expert Tutors You can ask You can ask You can ask (will expire )
Answers in as fast as 15 minutes