Transportation to the Winery Flashcards
What are the threats to quality when the grapes are being transported from the vineyard to the winery?
- oxidation
- ambient yeasts
- acetic acid bacteria
What are 5 measures that can be taken to reduce the risk?
- harvesting and transporting the grapes at night
- addition of SO2 to the grapes at time of harvesting
- reduction of the grapes’ temperature by putting them in cold storage
- sanitizing harvesting equipment and bins
- collecting the grapes in small crates to minimize crushing
How is machine harvested fruit typically transported?
In large containers with some release of juice
Why are black grapes less vulnerable to oxidation?
They contain more phenolic compounds with antioxidative properties
What is the purpose of harvesting grapes at night or at sunrise?
to lower temperatures and minimize threats
What is the purpose of adding SO2 during harvesting?
to provide antioxidant and antimicrobial properties
What is the purpose of reducing the grapes’ temperature at the winery?
to minimize threats of oxidation and microbial infection
What is the purpose of sanitizing harvesting equipment?
To reduce the chance of microbial infection
Why are small crates used for hand-harvesting grapes?
To minimize crushing and reduce oxidation of the juice
What are the options for transporting hand-harvested grapes to the winery?
Transporting in small crates or tipping into larger hoppers
What are the potential risks of tipping small crates into larger hoppers?
- crushing of grapes
- oxidation
- increased threat from spoilage organisms
What is the purpose of using proactive measures during transportation?
To minimize crushing, oxidation, and threat from spoilage organisms
What is the role of ambient yeasts during transportation?
They pose a threat to grape quality
What is the role of acetic acid bacteria during transportation?
They can turn alcohol into acetic acid, causing vinegar-like flavors
What is the role of SO2 during harvesting?
It provides antioxidant and antimicrobial properties
