Cellar management will check twice to establish their winemaking equipment
Cellar management will check twice to establish their winemaking equipment is in proper order and will begin assigning workers to help harvest the fruit and process the grapes into wine. The longer the winemaker leaves the grapes to stand with the grape skins the more the Barrel Screw Accessories juice can draw forth color from the skins.
It is getting close to the time when Temecula vineyards begin their cycle for the grape harvest.
When it is time to begin, production crews will gather the fruit either by manually or with mechanical harvesters. Once the grapes are free of stems the winemaker will add yeast to the bins filled with grapes and leave the must (grape juice containing skins and seeds) setting to ferment. Many winemaking regions celebrate the completion of harvest with a day of festivities. During the whole time of fermentation the winemaker will keep watch of the sugar levels of the wine to gauge the process and will repeatedly punch down the grape skins that float to the top and cause a cap in order to accomplish good juice to skin contact. When the grapes arrive to the crushpad (the location on the winery where the grapes are processed) they are placed into the destemmer.
During secondary fermentation the wine stays in large tanks until the wine stop bringing about the gasses that form during this second phase of fermentation. This is the time of year when winemakers are extremely busy and look forward to a day of relaxation after harvest is done. The grapes are thrown around inside the drum and the stems get spit out the side of the drum while the stemless grapes fall toward the bin. Production time usually starts in late August with the white wines and stops by October with the harvest of the last of the red wines. Winemakers will have spent the last couple of months getting ready for bottling as much as practical of their current inventory to free up barrel and tank capacity and to get the chore out of the way before the chaos of harvest and crush (term used by winemakers for the processing of the harvest).
This step can take anywhere from 3 to 5 days. Vineyard management and winemakers will be keeping a close eye on their vineyards through the next couple of weeks examining for the optimum level of sugars and flavor to conclude when to begin picking. The festivities for wine club members and their friends will feature a grape stomp contest, German goodies, a cultural German Oompah band, costume contest and plenty of Wiens Big Reds and craft beer. In Temecula harvest starts a bit early due to the warm weather. Once the fermentation is done, the winemaker will press the wine to remove the skins and seeds and transfer the young wine to tanks for secondary fermentation.
The destemmer looks sort of likea tumble dryer. There are a number of different ways a winery may decide to harvest and process the grapes. The following is one example for a red wine with open bin fermentation. The wine is then racked (the juice is sorted from any sediment that separates from the juice as it sits) and placed into barrels for ageing. As you can imagineenvision} this whole process is one on the most labor intensive and critical steps in the winemaking process. Wiens Family Cellars of Temecula will celebrate the competition of harvest with their annual Wiensfest on October 18, 2009.Temecula vineyards prepare for the busiest winemaking occasion of the year.
When it is time to begin, production crews will gather the fruit either by manually or with mechanical harvesters. Once the grapes are free of stems the winemaker will add yeast to the bins filled with grapes and leave the must (grape juice containing skins and seeds) setting to ferment. Many winemaking regions celebrate the completion of harvest with a day of festivities. During the whole time of fermentation the winemaker will keep watch of the sugar levels of the wine to gauge the process and will repeatedly punch down the grape skins that float to the top and cause a cap in order to accomplish good juice to skin contact. When the grapes arrive to the crushpad (the location on the winery where the grapes are processed) they are placed into the destemmer.
During secondary fermentation the wine stays in large tanks until the wine stop bringing about the gasses that form during this second phase of fermentation. This is the time of year when winemakers are extremely busy and look forward to a day of relaxation after harvest is done. The grapes are thrown around inside the drum and the stems get spit out the side of the drum while the stemless grapes fall toward the bin. Production time usually starts in late August with the white wines and stops by October with the harvest of the last of the red wines. Winemakers will have spent the last couple of months getting ready for bottling as much as practical of their current inventory to free up barrel and tank capacity and to get the chore out of the way before the chaos of harvest and crush (term used by winemakers for the processing of the harvest).
This step can take anywhere from 3 to 5 days. Vineyard management and winemakers will be keeping a close eye on their vineyards through the next couple of weeks examining for the optimum level of sugars and flavor to conclude when to begin picking. The festivities for wine club members and their friends will feature a grape stomp contest, German goodies, a cultural German Oompah band, costume contest and plenty of Wiens Big Reds and craft beer. In Temecula harvest starts a bit early due to the warm weather. Once the fermentation is done, the winemaker will press the wine to remove the skins and seeds and transfer the young wine to tanks for secondary fermentation.
The destemmer looks sort of likea tumble dryer. There are a number of different ways a winery may decide to harvest and process the grapes. The following is one example for a red wine with open bin fermentation. The wine is then racked (the juice is sorted from any sediment that separates from the juice as it sits) and placed into barrels for ageing. As you can imagineenvision} this whole process is one on the most labor intensive and critical steps in the winemaking process. Wiens Family Cellars of Temecula will celebrate the competition of harvest with their annual Wiensfest on October 18, 2009.Temecula vineyards prepare for the busiest winemaking occasion of the year.
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