Category: Uncategorized

Find out how to produce high quality wine from the professionals in the field.

LOREDO SRL is the market leader on the small and medium segment of winemaking equipment, winemaking products and agricultural equipment. With over 20 years of experience in the supply of winemaking equipment, we started our activity in the largest wine region of Romania, namely in Vrancea (southern region of Moldova). With the help of the experience gained with our clients, today we offer you professional and hobby solutions for obtaining a real wine.

Our ranges of crushing with peeling they allow the crushing and complete unbundling of the grapes, their productivity fulfilling the requirements of any vinification enthusiast as well as of the prestigious wineries. Continuing the vinification process and depending on the amount of must obtained after crushing, we recommend presses and hydraulic presses with which you can get a yield of up to 65-70%.

 

For each type of wine there is a special vinification process. In order to obtain red wine and aromatic varieties (Tamaioasa Romaneasaca or Muscat Ottonel) it is necessary to add extraction enzymes during maceration and fermentation after destemming. These enzymes will extract the color (in black grape varieties) and the aromas from the grapes. Along with the enzymes will be added the special yeasts and the activator (yeast feed). After fermentation, the pressing stage follows.

The process is similar for white wine. The difference is that a clarifying enzyme will be added to it, followed by the process of pressing and removing the pomace (without maceration). For fermentation we recommend the use of a yeast specific to the grape variety used. For these operations and for wine storage we offer the range of storage tanks made of food grade stainless steel AISI304.

The 20 years of experience and numerous tests performed in specialized laboratories have given us the necessary knowledge to be able to recommend a wide range of lees, enzyme, activators and stabilization solutions of wine.

After the first pritoc and the elimination of the sentiments will be used potassium metabisulphite or sulphur dioxide in the doses established by a preliminary analysis in the laboratory on the wine.

After the first pritoc, the wine is bentonized. Bentonization has the role of clarifying the wine, bentonite being in fact a clay that does not change the taste of the wine. The second pritoc consists in the elimination of the deposit obtained after bentonization. After the second pritoc follows protein stabilization of wine.

Before bottling, the wine is filtered with the help wine filter and filter plates. The wine filter together with the food cardboard filter plates retain the impurities in the wine, giving it clarity, without affecting the taste or color. Depending on the degree of impurities in the wine, you can start with a coarse filtration, then medium, fine and finally sterile. If after coarse filtration you notice that the wine is clear and no longer contains impurities you can proceed to fine filtration and then sterile.

Bottling of wine is the final stage of the vinification process and we advise you not to neglect it. The way you keep the wine is very important for preserving its quality. Therefore, in addition to the classic solution of bottle bottling, LOREDO SRL provides you with an innovative system that eliminates the risk of wine oxidation after opening. It's about the system Bag-in-Box bottling. This system consisting of a bottling device, bags and Bag-in-Boxes, not only gives a special look to the wine but also protects it from oxidation once the box is opened.

Now you can tell your friends how to produce high quality wine.

Besides the quality of the grapes, the secret of a truly quality wine consists in choosing the equipment and the products used, that's why we will always offer you the solutions you need. Loredo. We cultivate technology!

Vine Cutting and Tying - Where do we plant vines?

The pruning and tying of the vines are the most important maintenance and insurance operations of the harvest. But first let's see what places are ideal for planting logs. In order for the grape production to be at its maximum, we must take into account two factors: light and heat. The place where you want to plant the stump must be as sunny as possible during the day, these areas are: south, southwest, or southeast.

UAnother factor to keep in mind is the distance between the stumps. The planting distance must be at least half a meter to allow air circulation. By providing these conditions to the stem, it will benefit from a maximum amount of heat, and the ripening of the grapes will be done earlier, being more strongly colored and sweet.

It is advisable to avoid planting vines near trees or in shady areas. At the same time we must keep in mind that by planting the vine to beautify the yard, the vine to integrate harmoniously into the general appearance of the yard.

Taeration and Binding of the Vine

Vine grooming works are done in early spring, before the buds open (vegetation starts). For the vault and pergola type vine, a short cut is made, leaving fruit links made of onions at 1-2 eyes and cords at 4-5 viable eyes, and the production can reach over a hundred eyes at a vigorous and good hub. supported by fertilizers.

Because by pruning the vine is directly affected, it is necessary that these works be done by those who know the biological aspects of the respective varieties, the environmental conditions and the principles on which pruning is concerned. varieties, environmental conditions and of course the principles on which the cutting is based.

What you need to keep in mind before cutting vines:

You have probably heard these terms frequently. Dry pruning is performed during the vegetative dormancy period, and green pruning is done during the vegetation period, in extreme cases when the plant is affected by certain factors.

The best time to cut vines on land is from late February to early April.

The purpose of pruning the vine

1. Shape cuttingIt has - It is done in the second year from the planting of the stump, starting with February until April. These cuts are aimed at correcting the level of the vine (low, high or medium).

2. Fruit cutting - It is done in the 4th year after planting and has in mind the goal of balancing the way of growth with the desired production.. Also the cuts of fructification helps to obtain a much higher quality harvest.

3. Pruning of vines - it can also be applied in special cases in which the plant is affected by physical or climatic factors (frost, hail).

Choosing the cutting system

The choice of the cutting system is influenced by the length of the existing wooden elements on the hub:

- Rope - woody branch of the stem, characterized by age and specific dimensions (long cords can reach up to 20 eyes).

- heart - production element, smaller than the rope (maximum 7 eyes long)

- drill - small wooden elements, resulting from cutting the ropes (maximum 4 eyes). These elements perform different functions, they can be spare, replacement or even fruit.

- Rod ring - torque made of plug + rope.

• Short cutting system - suitable for varieties such as Feteasca Alba, Regala, Galbena

Production element - fruit plug (maximum 3 eyes), maximum 10 elements.

• High cutting system

Production element - fruit rope (8-16 eyes)

• Semi-tall cutting system - the combination of the two systems (short and high) which is the most common cutting system.

To be considered before cutting

Given the characteristics of the vine variety owned, the first step before pruning is to check the viability of the eyes. This check is done by checking different areas of the vine, healthy eyes are those that have a green color in the section, and those affected are those that have a brown color. The secret of a correct cut also consists in using suitable, sharp and disinfected tools.

Tying the vine

After you have finished cutting, the next step is to tie the strings. We recommend that you do not delay the tying of the vine because only during this period will the elasticity of the strings allow you to tie in the direction you want. The purpose of tying the ropes is to provide the vines with the ideal conditions for the development of the shoots, so that you have a healthy hub and a harvest as rich as possible.

The tools needed to tie the vine are:

Nicovala type scissors - eis used for cutting thicker branches (up to 25mm in diameter)

scissorsof foru vie - the classic spring scissors that can help you cut vines or branches with a diameter of up to 15 mm

Legatrice (with tape) - it is a perfect tool for those who have a large area of vines. It uses a simple fastening system based on special tape and staples with which you will be able to tie the strings in a very short time.

Raffia - tying with raffia thread is ideal for those who have a small area of vines

Wire-paper pliers - this binding system is a secure one (do not risk untying the connection) and will help you save time

Binding tube (2-3mm) - allows the development of the rope without tightening it during growth

Find out from the team Loredo about spring pruning and how to graft fruit trees. Spring pruning and grafting of fruit trees representof foofcountries essentialtessential andn the planttlaid of fruit trees. These are absolutely necessary for a producetie of quality and for the health of the tree. The cutting or grooming of trees is a mandatory work that aims at good growth of the tree and its capitalization. Any fruit grower should consider the following information before cutting or grafting trees in the garden or orchard.

Dry pruning of fruit trees

Toftaking up on land in fruit trees involves shortening or even andNDEPof& Disposal some branches. The grooming of these trees is doneof andEvery year sIt can have various objectives - tofyesterday deformation, tofyesterday regeneration, coft sand tofyesterday of fruiting. The cut is made with scissorsof of groffromof or a ironofstrofu for fruit growingof, a unor pofrtand green or woody trees, or even through toftaking up a branch andn totality. Once time rofprinted branches, the light can reach more usor to buds sand determineof a further development vigorousof of fruit.

Grooming fruit trees helps for the tree to regenerate. Tofyesterday fruit trees are madeof sand because the plant sof regenerate. Removing old shoots makes the tree's resources go only to young shoots. Another positive effect is to eliminate the risk of disease of the tree and to correct the position of the branches.

Cutting periods

This cleaning it is done most of the time firstofsummer early sand autumn, andat rest vegetative sand it must not be omitted in any formof. Regardless of whetherof talk about the trees in the garden or those in the orchard, they must be cleaned in order to achieve a producetie picked upof sand quality. If done too early, pruning can sensitize trees and make them more vulnerable to cold. And if the cutting is done too early, there is a risk of co-promotion of the entire orchard. As a point of reference, the cutting is done before the bud is opened because otherwise we risk that the buds will fall during the cutting operations..

URecommended:

Anvil type scissors - It is used for cutting thicker branches (with a diameter of up to 25mm)

Telescopic scissors - It is used for cutting branches with a thickness of over 25mm

Knife saw - Used for thick branches that cannot be cut with telescopic scissors

Scissors with extension - This special scissors with extension cord will help you reach the high branches without having to climb a tree

You can find many more in our stores in Focsani, Adjud, Odobesti, Panciu or online at www.fermier.ro.

Altoirea to fruit trees

Grafting trees It is the procedure by which portions of a plant are artificially combined with another plant, of inferior species, so that the latter takes over the qualities of the former and is one of the most important operations performed in an orchard. The main purpose is the vegetative multiplication of the trees, but the rootstock brings other benefits, such as the increase of the plant's resistance to diseases or to drought and frost.

Grafting methods

The grafting calendar for fruit trees includes two seasons: spring (March-May) and summer-autumn (July-September). Depending on the period, grafting is done in different ways. Iwhich are the main techniques used

1. Grafting into the cleft

It is the simplest and most used method, having the advantage that it can be done at any time during the spring. (from the end of February to the end of April). Grafting by splitting ensures rapid recovery of trees and allows the grafting of several varieties of fruit trees.

2. T-grafting with dormant buds

It is also known as ocular grafting, performed between July 15 and September 15. Like splitting, it is an effective and common method among fruit growers. It is made in full vegetative season, similar to the method mentioned above, the cut in the bark of the rootstock being made this time in the shape of the letter T. One of the variants used is the so-called grafting in sleeping eyes, which can be applied to species such as lemon, rose or bat.

3. L-shaped grafting under the bark

This method involves cutting (not splitting) the graft and rootstock in a similar style so that they can be held together. Finally, to seal the wounds, the graft thus created is covered with tape grafting and grafting mastic.

4. Grafting under the bark

Grafting under the bark is one of the simplest methods of vegetative propagation, the whole process starting from making a graft in the bark of trees.

The stages of tree grafting

Grafting trees is made according to a precise scheme, which includes the following steps:

Preparing the rootstock

Only branches with a maximum diameter of 6 cm are used. This will be shortened by a precise cut, the resulting wound needing to be smoothed with a special knife, used in viticulture and fruit growing. The smoothed end is split in half, at a depth of about 5-6 cm, and a wooden feather is inserted in the middle of the cut.

Graft preparation

The shoots chosen for grafting must come from healthy trees. They are carved at the base, in the shape of a feather, the cuts being applied 1 cm higher than the bud. The cut is made as precise and clean as possible, with the help of a knife.

 

grafting

The graft feathers are inserted into the slit of the rootstock, taking care that the buds remain outside. The free branch space is covered with mastic and wrapped with grafting tape to ensure healing and prevent infection of the plant.

Recommended tools:

Grafting shears - It has a very sharp edge with which you can cut in one go, without harming the plant.

Mastic for grafting - It is used for rapid healing and prevents infection of the area and oxidation

High band - It's perfect for bandaging the graft. It has self-adhesive properties when stretched. The tape has a high wax content which prevents it from drying out and allows air to enter.

Grafting knife - It is an easy-to-handle tool with which you can make precision incisions for grafting.

The Loredo team is at your disposal for any kind of information related to grafting on fruit trees, and not only. It is available both in the store Loredo, as well as in the store Farmer, tools necessary for a successful harvest and production.

After an autumn with a lot of work, in which we took care of the fermentation, filtration and stabilization of the wine, it's time to think about bottling.

We definitely want to make sure that our wine production will be kept in optimal conditions for a long time.

How do we know the wine is ready for bottling?

A wine ready to be bottled is clear, stabilized and healthy, having all the expected characteristics in terms of alcohol concentration, acidity, SO2 content, microbiological content, taste, smell and color.

Before bottling, the wine goes through three stages:

• pulling the yeast;
• bentonization and extraction of wine from bentonite;
• filtration with filter plates.

About the stage of filtering and stabilizing the wine, you can find the essential information in the previous article.

White and rose wine it is filtered sterile, in one or more filtrations, depending on the load. Sterile filtration through plates with extremely fine pores ensures the elimination of all yeast particles.

Red wine go through the same stages of pritoc, but sterile filtration is not recommended, so as not to lose the desired color.

there it is bottling solutions that you have at your disposal.

Bottling wine in bottles

It is considered the standard, thanks to its elegant appearance, but also because it allows the aging of the wine to its maximum potential. At the same time, bottles have the advantage of allows visual evaluation of the wine at any time, are hygienic, keep the qualities of the wine intact and allow personalization with the help of labels.

It is advisable to use transparent bottles for white and rose wine and colors, for red wine.

How do you proceed?

• Prepare the bottles - wash them well with softened water and disinfect them with SO2 solution.
• Fill the bottles with a dispenser gun. Leave a space of 10-15 mm from the surface of the wine at the level of the cork.
• Install the plug with the help dopuitorului, as soon as possible after filling the bottle, to avoid oxidation. Corks are ideal, because they make a tight closure and contribute over time to the wine bouquet.
• Install the hood heat-shrinkable plastic and wine label.

If you want to keep as much wine on the shelf as possible, we recommend using it quality plugs, of clogged cork, with smooth, non-porous ends.

After bottling, keep the bottle upright for a few hours, so that the stopper fits perfectly in the bottle and closes tightly.

Then, the bottles will be stored horizontally, so that the wine is in permanent contact with the cork - thus preventing the cork from drying out and air from entering the bottle.

Important: Carry out the bottling process in a sterile and hygienic environment.

Bottling of wine in a bag-in-box system

Depending on the amount of wine you have to bottle, you can opt for various bag-in-box devices. A semi-automatic bag-in-box machine or the automatic can significantly shorten the time required to fill the bags. They have a filling capacity that varies between 2-30L, depending on the bottling bags used and can be used both for bottling wine and for bottling juice.

Another advantage of this system is that the wine does not oxidize after we open the bag. As the wine runs out, the bag tightens and prevents air from entering.

What do you need for the bottling process?

• dosing gun connected to an electric pump that performs the transfer of wine;
• hose;
• tight bags special, provided with tap;
• support for fixing the bags;
• special boxes cardboard, for practical packaging of bags.

Therefore, the correct bottling of the wine guarantees that your wine will keep its qualities over time. The choice of a bottling procedure or another will depend on the available budget, as well as the consumption habits.

Good luck!

Team Loredo

Wine filtration

Find out about filtering wine from Loredo, market leader on the small and medium segment of winemaking equipment, winemaking products and agricultural equipment.

From the harvest until the moment we happily pour a good and crystalline wine into the glass seems to be a long way, but it doesn't have to be that way.

The place of the "troublemaker" is in folklore and in old stories. Today, wine clarity is not optional: it is a basic attribute that tells us about the maturation of the wine and its quality.

In order not to prolong the settling process until next autumn, the specialists recommend to intervene with special cleaning products.

Next, we will learn more about this stage - a filtration and stabilization of wine, depending on its color.

What are the means of clarifying and stabilizing the wine?

Bentonizarea is the most efficient and recommended solution for clarifying and stabilizing wine.

bentonite it is a substance of natural origin that increases its volume and acts electrostatically, in order to attract and absorb the particles suspended in the cloudy wine and to favor their deposition at the bottom of the vessel.

Clarification is required 75-150 g of bentonite for every 100 liters of wine.

At the same time, bentonite is the basis for the stabilization of white and rosé wines, preventing their breakage, thanks to its deproteinizing properties.

To stabilize the wine correctly, recommendation Fermier.ro is to perform laboratory tests first, to determine whether or not you will use certain stabilization products.

How do we stabilize white wines and red wines?

The stabilization process is initiated after you have drawn the wine from the yeast, shortly after the alcoholic fermentation has ended.

Stabilization includes 4 steps:

• adding sulfur dioxide, if not added to the must, in the doses recommended on the package, to prevent oxidation and to stabilize the color, aroma and taste of the wine.
• Bentonizarea - add bentonite in the proportion indicated above.

Bentonite is prepared by mixing it with water (in proportion of 10%) until it is well homogenized. Then leave it aside for 24 hours, mix, filter out impurities and lumps and only then add it to the wine, stirring vigorously.

The cleansing treatment reaches its effectiveness in 2-5 days, as the case may be.

• Bentonite wine extraction - After 3-5 days, drain the wine from the bentonite deposit. It is recommended to send some samples to the laboratory for analysis and, depending on the result, it is decided if it is necessary to intervene with other stabilization products.
• Wine filtration, which you will achieve through a plate filter.

This last step not only ensures a perfect appearance of the wine, but also removes the rest of the microorganisms, yeasts and other sediments from the wine.

How do we stabilize red wines?

And red wines need "help" to prevent oxidation and stabilize them properly.

Red wine stabilization steps include addition of sulfur dioxide and plate filtration, as in the case of white wines and rosé wines. To the extent that your goal is to obtain a light and very clear red wine, we recommend that you also use bentonite, but in smaller doses (maximum 40 g / 100 liters of wine).

Advice: Laboratory tests can be useful to calculate the optimal amount of bentonite to stabilize a red wine.

Therefore, after we have completed the alcoholic fermentation stage, the intervention with bentonite is absolutely necessary to obtain a clear wine. Bentonization is inexpensive, It is easy to do by anyone and it is very effective, significantly speeding up the bottling of the wine.

You should also know that bentonite does not affect the taste or aroma of wine at all, so you only have to gain.

Good luck!

Find out about yeasts and enzymes and why we need them from Loredo, market leader on the small and medium segment of winemaking equipment, winemaking products and agricultural equipment.

We continue our foray behind the scenes of winemaking with an "episode" about grape maceration and alcoholic fermentation.

From the day of harvesting and crushing, the fruits of the vine naturally begin to transform and go a long way to the much appreciated liqueur in the glass. However, this road is not subject to chance. The winemaker's skill is complemented by current innovations, which turn winemaking into a perfectly controlled process.

We're talking about selected yeasts and enzymes, which favors a high production yield, a faster fermentation of the must and a high quality finished product.

We will see further what role do these substances have in obtaining a good wine and how we should use them.

What are enzymes and how can they help us in the maceration process?

The role of enzymes is known since ancient times, but was researched only much later.
Today, these substances of a protein nature - in fact, are found on the shelves of specialty stores and are used as a reaction catalyst in the winemaking process.

It is important to know that enzymes are natural products, do not contain genetically modified organisms (GMOs), being obtained by processing mold cultures.

Enzymes support the processes that occur naturally in the maceration stage. They work
in several directions:

• enzymes for clarification

They are used especially at white wines, but also rosés, to reduce the viscosity of the wort and speed up its clarification.

A lower viscosity of the must translates into a better pressing yield - more ravac must, which will be pressed and filtered more easily. Enzymes for clarification can also be used as a treatment for mold-affected grapes.

 

• enzymes for flavor extraction

And they are all destined white grapes. This type of enzyme has a double action: on the one hand, it helps must clarification, on the other hand, facilitates the extraction of aromas from the skin of the grape specific to the variety, helping to obtain a more fragrant wine. We can't do without the aroma enzymes when we work to obtain some wines famous for the bouquet!

 

• enzymes for color extraction

They are intended red grapes, acting deeply on the skin of the grape. Enzyme extract the color, tannins (responsible for color stability), but also aroma and at the same time increases the yield on pressing.

This results in a lighter red must, easier to filter, with a distinctive aroma and a complex taste.

 

How are enzymes applied and prepared?

Consider adding extraction or clarification enzymes yet from the day the grapes were crushed, to benefit from the maximum potential; but you can also add them directly to the press.

Optimal application temperature of enzymes is between 5 and 65 degrees Celsius.

Dosage the amount recommended by the manufacturer (written on the package) for 100 kg of crushed grapes / 100 liters of must and dissolve it in 10 parts water. You will administer the mixture directly.

Important: We recommend that you do not administer the enzymes at the same time as sulfur dioxide or in combination with bentonite, which inhibits the action of the former.

Advice: If you have unwrapped a pack of enzymes and have not used the full amount, keep the rest in a cool place for a limited time.

Fermentation - why intervene with selected yeasts

Yeasts are the ones that turn must into wine, by the rough action of sugars.

As an element of curiosity: although the ancients also enjoyed wine, the way in which grape juice becomes alcoholic was clarified only in 1815, by the French chemist Joseph Louis Gay-Lussac. Later, Louis Pasteur was the one who discovered that yeasts are the ones that make a sugar solution to ferment.

Therefore, fermentation happens naturally, thanks to the yeasts already present in the must, but this natural process is influential.

We are talking about situations in which low temperatures slow down, prolong fermentation or even stop it faster than necessary, causing defects in color, taste, smell and alcohol concentration. We can counteract these effects by adding selected yeasts - they can speed up or even restart alcoholic fermentation.

Adding culture yeasts means, in fact, to achieve a controlled fermentation and to remove the uncertainty: to we get a good yield, to know how long the vinification will last and to have the guarantee that we will obtain a wine at the desired parameters.

Other benefits worth mentioning:

• a must to which the selected yeasts have been added ferments faster, evenly and completely;
  yeasts make the most of the alcoholic potential of wines, by comparison with spontaneous fermentation;
• the development of aromas specific to the grape variety is favored;
• there are various varieties of culture yeasts, which can act in a wide range of temperatures;
• harmful microorganisms are removed from the must.

Important: Do not administer sulfur dioxide during the fermentation process!

If you haven't done this before the must starts to boil, wait until the tumultuous fermentation is over.

How do we choose the selected yeasts and how do we apply them?

The producers come with a wide range of yeasts, each with its own technical data sheet. Choosing the right selected yeast depends on:

• grape color;
• the particularities of variety and aroma;
• alcoholic potential;
• vinification temperature;
• the particular objective - if we want to ferment, to resume a spontaneous fermentation that has stagnated or to ferment a must.

The culture yeasts are in granular state and need to be rehydrated in order to be added to the must. It is dosed in between 20 - 40 g per 100 liters of must, depending on the type and condition of the grapes.

A package of 500 g (enough for about 2500 liters of must) mix with 5 liters of warm water (35 - 40 degrees Celsius) with the addition of 1 - 2 % of sugar and leave for 15 minutes to form mayonnaise.

Careful! Avoid thermal shock by gradually incorporating the yeast mixture into the wort mass. If there is a difference of more than 10 degrees Celsius between the must and the mayo, the yeasts are inactivated.

How to proceed:

Take an equivalent amount of must and heat it so that it is 8-9 degrees Celsius less than mayonnaise and mix. Repeat the procedure and gradually incorporate the yeast mixture into the must.

An extra help

Immediately after administering the mayonnaise, we recommend adding a fermentation activator (Loredo.ro recommends guilty). It "feeds" the yeasts, favoring their multiplication and development in a controlled way. Receiving nutrients from the activator, the yeasts will not "pay attention" to the nutrients in the natural component of the wine.

To remember

As we have seen, the fermentation activator, along with yeasts and enzymes they make the difference between a spontaneous vinification, subject to risk and a professional, controlled.

enzymes they allow us to obtain a greater amount of must, they speed up the clarification and help to filter the wine, they release the aromatic potential from the grapes and they can intensify the color of the wine.

For example, a red wine will enhance its ruby hue.

yeasts it offers us the advantage of a controlled fermentation, regardless of the weather conditions and implicitly, the certainty of a healthy and settled wine. At the same time, they can serve in case of difficult or atypical fermentations, balancing the effects of other chemical elements.

For example, if the vine in question was treated during growth.

Fermentation activator supports the multiplication and action of yeast and thus increases its performance.

Are low cost products, if we look at the small amount needed for each liter of must and the large effects on yield and quality.

I am without a doubt at the fingertips of any winemaker, regardless of previous experience or the size of its vineyard, whether it produces for sale or strictly for own consumption.

For more information about yeasts and enzymes do not hesitate to contact the team Loredo.

Good luck with that!

Find out when and how the grapes are harvested from the team Loredo, market leader on the small and medium segment of winemaking equipment, winemaking products and agricultural equipment.

The long-awaited time of harvest has arrived, the moment when, we all hope, the work in the vineyard for over a year is rewarded with a healthy production that will ensure the best quality wine.

A long time picking grapes it was seen as an occasion for family reunion and therefore established by empirical methods.

Religious holidays, the phases of the moon, the color of the seeds in the grape, the fall of the beef leaves or the position of the strings were in the past considered criteria according to which the viticulturists chose the favorable moment for the harvest.

Today, fortunately, research and technology offer us the correct answers and the advantage of modern tools, with which we can determine precisely when is the right time to harvest the grapes.

More than representing a date in the calendar, it is given by the physiological maturity of the grains and the amount of sugar contained, directly reflected in the quality of the wine.

Why is it important to pick grapes at the right time?

In the process of ripening, the grape accumulates sugars, loses acidity and accumulates a series of substances that will give it its distinctive imprint.

There are 3 stages in this journey: parga, maturation and overripeness.

Parga begins with changing the appearance and composition of the bean and lasts between 10-20 days. Depending on the variety, the grapes can enter the vineyard from mid-July to mid-August.
maturation it is marked by the increase of the grain, with the accelerated accumulation of sugar and the decrease of acidity.
After sedimentation of the maximum value of sugar in the grape (full maturity), the curve is descending; we are talking now about supramaturare.

Thus, a harvest harvested in Parga will give a wine with high acidity and a low alcohol content, while one harvested at overripeness will be marked by quantitative losses and will result in a more alcoholic wine.
There are, indeed, situations in which grapes are deliberately left on the stalk longer to be harvested late - varieties grown in large vineyards, which are certainly exceptions. For ordinary wines, the key to quality is to establish precisely the interval in which the grapes are in the stage of maturation.

How to choose the right time to harvest grapes

The specialized literature has specific recommendations for the quantity of grape sugar necessary to obtain the desired alcoholic strength and for establishing the opportune harvesting moment:

• for a table wine with an alcoholic strength of approx. 8.5%, a sugar content of at least 145 g / l
• for high quality wines, with a recognized geographical indication (DOC-iG) with an alcoholic strength of at least 10.5% and a sugar content of 179 g / l
• for wines with a controlled designation of origin from grapes harvested at full maturity (DOC-CMD) with an alcoholic strength of at least 11% and a sugar content of 187 g / l
• for wines with a controlled designation of origin from grapes harvested late (DOC-Ct), a sugar content of at least 213 g / l for dry red wines and at least 220 g / l for other varieties
• if wines with a controlled designation of origin harvested to ennoble the grains - with attack of noble mold or from raisins (DOC-CiB), a sugar content of at least 240 g / l

A very important aspect: if you have a large area of vines and estimate that the harvest will take longer, it is necessary to start harvesting before the grapes reach full maturity.

We offer you a illustrative example:

Do you want to get a wine with alcohol 12% vol. For this, the grapes must contain approx. 205 g sugar / liter. Estimated that you will harvest via for 24 days.

To obtain a good wine, you will start harvesting 12 days before the grapes reach maturity (at about 170 g sugar / liter) and you will extend it 12 days after the peak of maturation.

By correlating the wines from these stages, you will get the right final product.

How we prepare for harvesting grapes - what tools we need

If earlier we found out when the grapes should be harvested, now we are going to discuss how to harvest the grapes correctly.

We saw what are the recommended values of sugar depending on the type of wine. How can we measure correctly to anticipate the harvest period?

We will correlate the evolution of carbohydrate accumulation with the mass of 1000 grapes, following the moment when the sugar accumulation curve reaches the maximum level, specific to each variety.

We will need specialized measuring instruments: a mustimeter, (densimeter) and / or a refractometer.

These laboratory utensils are precise and allow a scientific approach, with results that leave no room for ambiguity, unlike traditional methods of assessing the degree of ripening of grapes.

• Mustimetrul is a special densimeter for determining the sugar content of one liter of must or the potential alcohol content of the wine to be obtained. It is used together with a tall cylindrical glass made of transparent glass, in which the mustimeter can float freely, without touching the bottom or the walls of the vessel and to allow a clear reading of the result. The instrument is inserted into the clarified wort and after it is in equilibrium, the gradation at the liquid level is read.
• refractometer it also determines the percentage of sugar in the must, but uses another method: the refractive index of the liquid. In order to obtain correct measurements and prevent errors, use only clear must, kept in a cool place and avoid the must that has already entered fermentation. Careful! The wort enters fermentation shortly after crushing - if you want to use the refractometer, make sure the wort is cold clarified.

To obtain the must intended for measurement, collect grains of the same variety from different bushes (located at least 20 stubs away / hectare).

It is advisable to choose more ripe grains, both healthy and damaged (if applicable). Avoid picking whole grapes, take better portions from as many different bunches as possible.

These details are meant to make sure you pick a representative sample for your cultureand that the measurement results will be correct. Harvest approximately 1.5 - 2 kg of grapes to get 1 liter of must and crush them with a smashing.

These analyzes must be repeated every 2-3 days during the ripening stage of the grapes, until you find that the sugar values are those recommended above.

What is the correct technique for harvesting grapes and how will we transport the harvest

It is important to remember that no matter how high the grape production is, once the grapes have reached maturity, their harvesting will be done in stages, according to:

• variety (we will not mix different varieties; harvest red and white grapes on different days / shifts);
• wine assortment which we produce;
• the health of the grapes (we will use for vinification only healthy grapes, which do not show traces of diseases or pesticide residues);
• Weather Forecast (cold and humid weather accelerates the depreciation of already affected grapes and can drastically affect production)

The grapes depreciate quickly; therefore, they will be processed immediately. Keep this in mind when planning your transport from the vineyard to the winery!

To collect as quickly and efficiently as possible, it is recommended to organize teams of two collectors in each row. Start harvesting in the morning, after sunrise.

They will cut the stalk with a sharp knife or knife, so that they do not need to pluck or bruise the bunches and lose the berries. It is advisable to harvest the grapes from the bottom to the top of the bush.

The grapes will be carefully placed in plastic buckets, baskets or crates placed in a place away from the sun, which will then be unloaded in larger vessels at the end of the row.

Avoid maneuvers that can lead to crushing of the stubble in the storage vessels, so as not to trigger the irreversible oxidation process.

Pont: start harvesting in the middle of the row and you will waste less time unloading the grapes at the end of the row.

Transport and crushing of grapes it will be done on the same day. If the harvest is depreciated (moldy grapes), we recommend that you administer a solution of sO2 (approx. 15-20% of the total amount used for vinification) in the transport vessels in which the grapes are located.

Before starting the harvest, don't forget to prepare the barrels for vinification! The new wooden vessels will go through the detangling process, and the used ones will be evaluated. If it is in good condition, it will be washed in two or three waters, drained and then disinfected with smoked wicks or sulfur rings. If they have defects (bad smell, deposits), special detergents will be used. Rinsing with water is sufficient for polyethylene or stainless steel barrels.

Therefore, in order to enjoy a good glass of wine from our own production, we cannot speak of optimal periods from the calendar point of view, but only of the moment when the grapes reach full maturity and acquire the right amount of sugar.

Loredo recommendation for a wine with an alcoholic strength of 11-12%, to measure with the help of the right instruments the amount of sugar and to initiate the harvest at 190-220 g / liter of must.

For more information on when and how to harvest grapes, we can also visit our online store Fermier.ro.
This way you will vinify correctly and it will not be necessary to intervene later for correction or stabilization.

Rich harvest!