they can only work on level lands cant differentiate between ripe and not ripe

They can only work on level lands cant differentiate

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they can only work on level lands cant differentiate between ripe and not ripe, rotten and not rotten damage fruits causes oxidation not sorting MOG unwanted maceration ° ° cost prohibitive saved money on harvest means put money somewhere else ° the machines have improved over time ° ° stackable bins weight is a lot don’t want to crush grapes ° ° want to get fruit out, but don’t process right away ° you may refrigerate them
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° sorting tables 1-3 better quality, more sorts ° ° sorting out MOG ° white grapes only one sort usually ° refined red wine another sort individual berries ° ° crushing breaking the skin of berries ° destemming just taking the stem/stalk out ° pressing squeezing out the juice ° ° Portugal is really the only place that uses their feet to stomp grapes ° When we extract juice, we want to get most sugar possible We don’t want to smash seeds or stems too much Feet are strong enough to break berries, but we cant break seeds or stems ° ° Crusher destemmer ° ° Most reds Crushing and destemming happens when they get to the winery We want to save the skins Keeping stems will lead too many tannic components and flavors
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o Not a zero sum game o Pinot noir ° Whites Leave stem on all together o Who knows how many No color, and basically no tannic structure ° ° Pomace Grape skins, seeds and junk ° ° Maximize juice Blender Hydraulic press But we cant do it, too much smashing ° Basket press ° Horizontal screw press ° Bladder press Like horizontal There is a balloon inside of it ° ° Different pressings Press grapes at different levels to get different things Central o Pips Intermediate zone o jelly Peripheral zone o Just under skin o Color o Tannins
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Most juice comes out naturally 60-70% o free run ° pressed is other 30-40%, but got stuff in it ° the harder you press=more tannins ° continued pressings are structurally different: lower sugars lower acids higher pH higher tannins ° ° different batches you can mix and match these balanced and finished etc. ° ° pomace used as fertilizer third pressing is excessive basically o more tannins grappa or marc o brandy’s o use the pamace and ferment it o base alcohol o distill it into a liquer o like moonshine intense bitterness pressing for reds doesn’t happen until end of primary fermentation kill the juice as much as we can acetobacteria consumes alcohol and creates acetic acid (vinegar) ° SO2 Sulfur dioxide ° ° Must °
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lecture 10: Must Manipulation 01/23/2017 ° Must
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A slurry of fresh pressed grape juice that also contains the skin, seeds, stems of the fruit ° we want to retard microbiological processes as much as possible chill the fruit while waiting for it to be processed ° after crushing/destemming/pressing you may chill your must/juice to settle it down even more ° °
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