Harvesting
Harvesting in viticulture refers to the process of collecting ripe grapes from the vine, marking the culmination of the growing season and the starting point of wine production. The timing and method of harvesting play a decisive role in the style, quality, and ageing potential of the finished wine[1].
Background
Harvesting has been central to winegrowing since antiquity, with historical records from the ancient Greeks and Romans documenting festivals and rituals associated with the grape harvest[2]. Traditionally carried out by hand, the practice remained largely unchanged for centuries until the introduction of mechanical harvesters in the late 20th century, which transformed vineyard logistics and labour requirements.
Timing and Decision Factors
Determining the optimal harvest date is a critical decision for viticulturists and winemakers. Grapes are typically harvested when a balance between sugar concentration, acidity, and phenolic maturity is achieved[3]. This decision may be influenced by grape variety, intended wine style, weather forecasts, and regional regulations. Early harvesting can preserve acidity and produce lighter wines, while later harvesting may lead to higher sugar levels and richer flavours.
Methods of Harvesting
Manual harvesting involves pickers cutting grape bunches from the vine, allowing careful selection of healthy fruit and minimising damage[4]. It is often preferred for premium wines and in vineyards with difficult terrain. Mechanical harvesting, by contrast, uses specialised machines to shake grapes from the vines, enabling rapid collection over large areas. While efficient and cost-effective, it may result in the inclusion of leaves, stems, and damaged berries, requiring further sorting at the winery.
Impact on Winemaking
The timing and method of harvest can significantly influence fermentation kinetics, flavour development, and the structural components of the wine[5]. Grapes harvested in cooler conditions, such as at night or in the early morning, can retain freshness and aromatic intensity, while fruit picked in heat may ferment more quickly and produce different flavour profiles. Gentle handling during harvest helps preserve berry integrity, reducing oxidation and microbial spoilage risk.
See also
References
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Peynaud, The Taste of Wine: The Art and Science of Wine Appreciation, Wiley, 1996, ISBN 978-0471113769.
- ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, ISBN 978-0128161180.
- ↑ Wine Australia, “Grape harvesting”, wineaustralia.com.
- ↑ Hidalgo Togores, Tratado de Viticultura, Mundi-Prensa, 2002, ISBN 978-8484761743.