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Knowing when the grapes are properly ripe is dependent on determining specific parameters of the grapes. The most obvious quality of the ripening process is the taste. But more specific information is needed if the grapes are to be used for making wine.
As the grapes ripen, there is a gradual increase in the grape's sugar content. When the sugar content reaches 20% sugar or more, the grapes are considered ripe. A simple determination of sugar content is done using a scientific instrument known as a refractometer. A refractometer relates the index of refraction of the juice to percent sugar in the juice.
A second parameter indicating grape quality is the degree of acid (sourness) in the grapes. This can be measured by titration of a juice sample. Titration is a process where a measured amount of basic standard is added to a sample of juice to exactly balance the acid in the sample.
The results of this test, in conjuction with the sugar content, help the grower determine the ripeness of the grapes.
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A little refreshment after a morning's work. |
Titrating the acidity of the grapes on the spot. |
When parameters for harvest have been met, it is time to pick!
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Weighing buckets of grapes at harvest |
There's a nice bunch |
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Wines made by this Madison, WI customer recently won ribbons in both the Wisconsin and Indiana State fairs. |
Two youngsters and their dad with the product of a morning harvest. |
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Grapes for the crusher. |
More grapes for the crusher. |
