Transportation to Winery

Question 1

How can you minimise risk of oxidation and microbial spoilage during transportation to winery?

Answer 1

-harvesting and transporting at night- cool temps
-SO2- anti-oxidant and anti-microbial
-chill- cold storage room
-sanitising equipment
-collecting and transporting in small crates-minimising crushing

Question 2

What are the 2 hand harvesting transportation options?

Answer 2

-small crates- for quality or simply small scale grape growing
-large hoppers. Without protective measures= crushing grapes=oxidation/microbial spoilage