Saturday, 28 November 2015

28.11.15 Harvesting from Knife to Machine

Carmelo García, professor of analytical chemistry and coordinator of the Master in Vitiviniculture at the University of Cádiz (UCA) gave a talk on technical innovation at the Scientific Symposium in celebration of the 80th anniversary of the DO Sherry titled “Oenological renovation and technological innovation in Jerez over the last 80 years.

Carmelo Garcia (foto:lavozdigital)
Carmelo listed in detail the evolution of all the processes required for the elaboration of wine right from the start: the harvest. One of the key aspects and which differentiates the process now from that of centuries ago has much to do with climate change, which has caused the advancement of the harvest from September to August.

Technological change goes hand in hand with the entire production process, from harvesting with the traditional knife to the use of machines which now pick nearly 85% of the grapes. The grapes are no longer brought in in canastas (traditional baskets), and few are sunned outside. Now there are acclimatised chambers devised by UCA, where humidity and temperature are controlled and the grapes can dry in perfect conditions in half the time and with guaranteed quality.

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