Chapter 13: General Winemaking Options

Question 1

What is the primary danger to grapes when transporting to the winery?

Answer 1

Grapes are vulnerable to oxidation and to ambient yeasts and acetic acid bacterial, especially as higher temps are experienced

Question 2

How does a winemaking mitigate the risks associated with transporation to the winery?

Answer 2

• Harvest and transport at night when temps are low or at sunrise if doing by hand
• Add SO2 for its anti-oxidant and anti-microbial properties at harvest
• Reduce grapes’ temperatures by putting them in cold storage room once received at winery
• Sanitize harvesting equipment/bins to reduce chance of microbial infection
• Collect and transport grapes in small crates to minimize crushing

Question 3

How are hand harvested grapes protected on transport to winery?

Answer 3

• Transport in small crates to winery for quality purposes or because it’s a small production; means minimal crushing, therefore reducing oxidation of juice and threat from spoilage
• tip small crates into larger bins; however, this involves some crushing of grapes and, therefore, without SO2, oxidation and increased threat from spoilage; risk decreased with addition of SO2 (potassium metabisulfite)

Question 4

How are machine harvested grapes protected on the way to the winery?

Answer 4

Typically some release of juice in large containers the grapes are transported in, so some will add SO2 and some will sort the fruit, crush the grapes and add SO2 before transporting the juice to the winery