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.5 Brix.Trying to make a big redwine from under-ripe grapes is not realistic, and if the growers harvest criteria is not compatible with thestyle of wine planned, the winemaker should look for another source of grapes.Who will pick and theprice of the grapes should be clearly established when purchases are made from outside sources.Harvest time depends on many factors, and picking times vary from year to year.The grape varieties,vineyard location, soil, weather conditions and irrigation schedules all influence harvest times.Rain late inthe season often delays picking by a week or two.Many variables are involved, and accurately predictingwhen grapes will be ripe is nearly impossible.Consequently, winemakers should keep in touch with thevineyard and follow the development of the grapes as they ripen.Then the winemaker will be ready toprocess the grapes promptly when harvest time finally arrives.Expecting commercial growers to sell their highest quality fruit to home winemakers is not realistic.Commercial growers prefer to use their best quality fruit to entice large wineries into multi year contracts.Five, seven or even ten year fruit contracts are often beneficial to both the grower and the winery.Practically all of the highest quality wine grapes are sold under long term contracts, so home winemakers arealways at a disadvantage when attempting to buy quality grapes on the open market.A few homewinemakers plant their own vineyards and produce estate wines simply because high quality grapes are sodifficult to buy.Warm FruitOxidation and other changes start to occur when the grapes are picked, and fruit should be loaded,transported and processed quickly to minimize these changes.However, exceptions to the above rule are46 sometimes necessary when grapes are picked late in the afternoon on a hot day.Under these condition, thegrapes may be very warm.Hot fermentations are difficult at best, so in this situation, letting the fruit sitovernight and cool down may be the lesser of two evils.Larger wineries cool warm fruit with largerefrigeration systems.Small wineries and home winemakers try to avoid warm fruit.On harvest day, smallproducers get to the vineyard early while the grapes are cold.Then they load, transport and process thegrapes quickly.Unfortunately, home winemakers seldom have much control over when or how the grapes are picked.Large vineyards must cater to local wineries, and grapes going to a winery are usually the first to be pickedand loaded.Handling small quantities of grapes is often difficult for large vineyards, and the grower isusually doing the home winemaker a favor.Therefore, when a home winemaker picks up a ton of grapes,he or she often has little choice and must accept warm fruit picked late in the day.Growing GrapesMany professional and amateur winemakers prefer to grow their own grapes because having completesupervision of the vineyard gives the winemaker the greatest control over grape quality.Most homewinemakers are never able to purchase really high quality fruit, so when a home winemaker is determined tomake quality wines, his only alternative is to plant a small vineyard.When suitable space and water areavailable, planting a few hundred vines is a practical solution to the high quality fruit dilemma, and morehome winemakers are becoming growers.Materials for a standard two-wine trellis and a drip irrigation system range in cost from $1,000 to $4000per acre.Sometimes, secondhand vineyard materials can be found, and the savings can be quite large.Vines can be grown on their own roots in areas where the phylloxera root louse is not a problem.Cuttingscan be planted in these areas, and cuttings are easier, faster and less expensive to plant than rooted stock.Often cuttings can be obtained for nothing each year at pruning time, and when cuttings are planted withreasonable care, a 95 percent take can be expected.YieldsCrop yields from any vineyard depend upon the grape variety, weather, soil conditions, water, etc.Yieldsof one to two tons of grapes per acre are common in old, unirrigated, coastal vineyards.In the CentralValley, heavily fertilized and irrigated vineyards planted with Carignane, Grenache or Zinfandel grapes oftenproduce twelve or more tons per acre.However at these high crop levels, the color is deficient, the acidlevel low and overall fruit quality is often poor.Yields of four or five tons per acre can be expected for well grown, high quality grape varieties.If an acrecontaining 600 vines produces four tons of grapes, each vine would be producing about 13 pounds ofgrapes.Thirteen pounds of grapes will make about a gallon of wine, so an average vine might produceabout one gallon of wine each year.However, one gallon of wine per vine may be too optimistic for small,isolated vineyards.Such yields apply to large, mature vineyards managed by experienced grape growers.Small vineyards are more difficult to manage successfully, and small, isolated vineyards are more susceptibleto deer, coyote, rabbit, bird, bee and wasp damage.Home vineyards planted with Cabernet orChardonnay grapes often average about two tons per acre.47 GETTING READYConscientious winemakers take a complete inventory of winemaking materials and supplies, and orders forneeded cellar supplies are placed.Then all of the equipment is assembled, inspected and repaired severalweeks before harvest time.Then when each piece of equipment is in good working order, all of theequipment is cleaned carefully.Conscientious winemakers are prepared to make wine long before the firstgrapes of the season are picked.SuppliesOrders for winemaking supplies should be placed several weeks before harvest time because suppliers arevery busy just before and during a crush season.Home winemakers often get together and orderwinemaking supplies in commercial quantities to reduce their winemaking costs.For example, a 500-grampackage of Prise de Mousse active, dry yeast cost $8.50 in 1997.The cost of a 5-gram envelope of thesame yeast was $0.75, so buying yeast in five gram envelopes can be expensive.Home winemakers bottling twenty or so cases (50 gallons) of wine a year will need the followingwinemaking supplies each crush season.Tartaric and citric acid.Active dry wine yeast.Malolactic bacteria (optional)Yeast nutrients (Di ammonium phosphate, yeast hulls, Superfood, etc.).Sulfite powder.Fining materials (bentonite, gelatin and Sparkolloid)Filter materials (pads or cartridges).Laboratory test chemicals.Sanitation materials (chlorinated TSP, Clorox, etc.).EquipmentMost winemakers assemble, inspect and test their equipment several weeks before harvest time.Allmachinery should be checked for rust and corrosion, and motor powered equipment should be inspectedfor cracked belts and frayed electrical cords.Rusty equipment should be scraped, sanded or sandblasted.Then the clean surfaces can be painted.When all repairs are complete, the equipment should be tested forproper function.When everything is in good working condition, the equipment should be scrubbed with achlorinated TSP solution.Then the equipment should be rinsed with clean water several times and drainedcompletely.All winemaking equipment should be in good working condition, clean and ready for usebefore the first grapes are expected [ Pobierz całość w formacie PDF ]
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.5 Brix.Trying to make a big redwine from under-ripe grapes is not realistic, and if the growers harvest criteria is not compatible with thestyle of wine planned, the winemaker should look for another source of grapes.Who will pick and theprice of the grapes should be clearly established when purchases are made from outside sources.Harvest time depends on many factors, and picking times vary from year to year.The grape varieties,vineyard location, soil, weather conditions and irrigation schedules all influence harvest times.Rain late inthe season often delays picking by a week or two.Many variables are involved, and accurately predictingwhen grapes will be ripe is nearly impossible.Consequently, winemakers should keep in touch with thevineyard and follow the development of the grapes as they ripen.Then the winemaker will be ready toprocess the grapes promptly when harvest time finally arrives.Expecting commercial growers to sell their highest quality fruit to home winemakers is not realistic.Commercial growers prefer to use their best quality fruit to entice large wineries into multi year contracts.Five, seven or even ten year fruit contracts are often beneficial to both the grower and the winery.Practically all of the highest quality wine grapes are sold under long term contracts, so home winemakers arealways at a disadvantage when attempting to buy quality grapes on the open market.A few homewinemakers plant their own vineyards and produce estate wines simply because high quality grapes are sodifficult to buy.Warm FruitOxidation and other changes start to occur when the grapes are picked, and fruit should be loaded,transported and processed quickly to minimize these changes.However, exceptions to the above rule are46 sometimes necessary when grapes are picked late in the afternoon on a hot day.Under these condition, thegrapes may be very warm.Hot fermentations are difficult at best, so in this situation, letting the fruit sitovernight and cool down may be the lesser of two evils.Larger wineries cool warm fruit with largerefrigeration systems.Small wineries and home winemakers try to avoid warm fruit.On harvest day, smallproducers get to the vineyard early while the grapes are cold.Then they load, transport and process thegrapes quickly.Unfortunately, home winemakers seldom have much control over when or how the grapes are picked.Large vineyards must cater to local wineries, and grapes going to a winery are usually the first to be pickedand loaded.Handling small quantities of grapes is often difficult for large vineyards, and the grower isusually doing the home winemaker a favor.Therefore, when a home winemaker picks up a ton of grapes,he or she often has little choice and must accept warm fruit picked late in the day.Growing GrapesMany professional and amateur winemakers prefer to grow their own grapes because having completesupervision of the vineyard gives the winemaker the greatest control over grape quality.Most homewinemakers are never able to purchase really high quality fruit, so when a home winemaker is determined tomake quality wines, his only alternative is to plant a small vineyard.When suitable space and water areavailable, planting a few hundred vines is a practical solution to the high quality fruit dilemma, and morehome winemakers are becoming growers.Materials for a standard two-wine trellis and a drip irrigation system range in cost from $1,000 to $4000per acre.Sometimes, secondhand vineyard materials can be found, and the savings can be quite large.Vines can be grown on their own roots in areas where the phylloxera root louse is not a problem.Cuttingscan be planted in these areas, and cuttings are easier, faster and less expensive to plant than rooted stock.Often cuttings can be obtained for nothing each year at pruning time, and when cuttings are planted withreasonable care, a 95 percent take can be expected.YieldsCrop yields from any vineyard depend upon the grape variety, weather, soil conditions, water, etc.Yieldsof one to two tons of grapes per acre are common in old, unirrigated, coastal vineyards.In the CentralValley, heavily fertilized and irrigated vineyards planted with Carignane, Grenache or Zinfandel grapes oftenproduce twelve or more tons per acre.However at these high crop levels, the color is deficient, the acidlevel low and overall fruit quality is often poor.Yields of four or five tons per acre can be expected for well grown, high quality grape varieties.If an acrecontaining 600 vines produces four tons of grapes, each vine would be producing about 13 pounds ofgrapes.Thirteen pounds of grapes will make about a gallon of wine, so an average vine might produceabout one gallon of wine each year.However, one gallon of wine per vine may be too optimistic for small,isolated vineyards.Such yields apply to large, mature vineyards managed by experienced grape growers.Small vineyards are more difficult to manage successfully, and small, isolated vineyards are more susceptibleto deer, coyote, rabbit, bird, bee and wasp damage.Home vineyards planted with Cabernet orChardonnay grapes often average about two tons per acre.47 GETTING READYConscientious winemakers take a complete inventory of winemaking materials and supplies, and orders forneeded cellar supplies are placed.Then all of the equipment is assembled, inspected and repaired severalweeks before harvest time.Then when each piece of equipment is in good working order, all of theequipment is cleaned carefully.Conscientious winemakers are prepared to make wine long before the firstgrapes of the season are picked.SuppliesOrders for winemaking supplies should be placed several weeks before harvest time because suppliers arevery busy just before and during a crush season.Home winemakers often get together and orderwinemaking supplies in commercial quantities to reduce their winemaking costs.For example, a 500-grampackage of Prise de Mousse active, dry yeast cost $8.50 in 1997.The cost of a 5-gram envelope of thesame yeast was $0.75, so buying yeast in five gram envelopes can be expensive.Home winemakers bottling twenty or so cases (50 gallons) of wine a year will need the followingwinemaking supplies each crush season.Tartaric and citric acid.Active dry wine yeast.Malolactic bacteria (optional)Yeast nutrients (Di ammonium phosphate, yeast hulls, Superfood, etc.).Sulfite powder.Fining materials (bentonite, gelatin and Sparkolloid)Filter materials (pads or cartridges).Laboratory test chemicals.Sanitation materials (chlorinated TSP, Clorox, etc.).EquipmentMost winemakers assemble, inspect and test their equipment several weeks before harvest time.Allmachinery should be checked for rust and corrosion, and motor powered equipment should be inspectedfor cracked belts and frayed electrical cords.Rusty equipment should be scraped, sanded or sandblasted.Then the clean surfaces can be painted.When all repairs are complete, the equipment should be tested forproper function.When everything is in good working condition, the equipment should be scrubbed with achlorinated TSP solution.Then the equipment should be rinsed with clean water several times and drainedcompletely.All winemaking equipment should be in good working condition, clean and ready for usebefore the first grapes are expected [ Pobierz całość w formacie PDF ]