Do you know the qualitative evaluations that growers and winemakers make? Read More to know!

Most of us are wine lovers and love trying tasting wine whenever given an opportunity! However, there is a lot more than what we usually know about the wines and grapes grown for production of wines. Hence, here we bring you some of the qualitative evaluations that growers and winemakers maker before production of wine! 

According to the experts, there are various aspects of grape maturity which decide the best time to harvest wine grapes. These could be quantitative and determined based on the degree of accuracy from low to high, while some others can be qualitative which can be more subjective. There is also a wide variance of maturity time from one type to another. Nashik is also referred to as the wine capital of India. Thus there are many wine resorts in Nashik. As the city of Nashik is closer to Mumbai, this city has also provided weekend gateways near Mumbai.

A question might strike your mind, as to how the grape growers know the perfect time of wine harvesting.The best wine growers know much more about the ripeness of wine grapes. They frequently taste the wine grapes and very well know, as to when to pluck them for wine preparation. Following are some of the Qualitative evaluations, made by growers and winemakers:

Soft Berries –

At the initial level of evaluating soft berries, the state of berries is identified as berries dehydrate slightly, and the texture of the pulp softens as the grapes ripen with time. After the grapes are fully ripe, upon squeezing, the berries turn less firm and the skin becomes a little soft but not wrinkled like a raisin. 

Red Fruit Flavours –

Raw and under ripe grapes often have a herbaceous smell and taste like asparagus.Ripe grapes have less of such a herbaceous character, more plum and cherry like characteristics. 

Brown Seeds –

The colour of grape seeds changes from green to brown as the berries ripen. In most varieties, the pointed ends of the seeds (the “beaks”) are the last parts to turn brown. According to many experts, 80 – 90% of the seeds should be brown before harvest.

A Clean Stem –

When the grapes are fully ripe, the stem can be pulled off the berry easily. Afterwards, little or no pulp or skin tissue will be attached to the stem.

Ideally speaking, sugar content is the primary indicator of grape ripeness. Many growers and winemakers do rely on sugar readings to decide when the grapes are ripe.

You might have got an idea, as to the processing and harvesting of wine. Ultimately, you can rock on with the delicacies of wine.