experimenting with harvest dates


A bit of fun from David Clark – will be interesting to follow….

Agree? Disagree? Anything you'd like to add?

There are 6 responses to “experimenting with harvest dates”

  1. Paul Miserez11th December 2008 at 11:30 amPermalinkReply

    Absolutely interesting stuff! Am eager to read more about this…

  2. Chris Robinson11th December 2008 at 11:54 amPermalinkReply

    Did you keep records on the Brix and acid levels of the grape musts from each selection? That would be interesting especially if oyu can correlate that with rain and sun conditions that may have been outliers in that period?

  3. Ray Walker11th December 2008 at 8:16 pmPermalinkReply

    I totally agree with Chris. brix and ph levels would be great to add to the stats. I wonder if there will be notable differences between samples in color/aroma/complexity after several years.

  4. David12th December 2008 at 7:03 amPermalinkReply

    Hi All,

    I did measure the juice density at each date, but unfortunately not the pH – which reminds me that I should buy a pH meter. For what it’s worth the densities were: 1085, 1087, 1090, 1090, 1091, 1090, 1093.
    It’s too early to say much about the flavours, but my first impression was that the difference isn’t as big as I expected. Certainly the later samples have deeper colours and also some reduction aromas. I wonder if the reduction in the later samples is due to reducing nitrogen levels as the grapes ripen?
    Probably worth noting the period was generally sunny, but rather cold so ripening was quite slow.

  5. Ray Walker12th December 2008 at 5:44 pmPermalinkReply

    David thanks for replying. Thanks to your post I looked up the densities which brought me to the sg charts. I’ve only used a hydrometer in checking brix. Are densities used more often in Burgundy? Great potential alc numbers btw.

  6. David14th December 2008 at 4:15 pmPermalinkReply

    Pre-harvest most people talk about dégré potentiel (potential alcohol) and indeed refractometers and hydrometers sold here are usually calibrated directly with that scale. Dégré potentiel is normally defined as the concentration of sugar (in g/l) divided by 16.83. For some reason Brix is never used.

    Once fermentation has started everybody talks about density (in kg/m3).

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