It goes without saying that the first stage is to grow the gʀᴀᴘᴇ. At Kimmel, we grow a range of gʀᴀᴘᴇs, from red to wʜɪᴛe. Our red varieties include Chambourcin, DeChaunac, and Frontenac, while our wʜɪᴛe varieties include Edelweiss, Lacrosse, and Vignoles. Gʀᴀᴘᴇs are greatly impacted by climate. The gʀᴀᴘᴇ varietals grown at Kimmel are all cold-tolerant. These varieties can withstand the harsh winters and icy spring frosts in Nebraska. Different parts of the world are known for particular wines, which are grown best in the climate of that location, because climate plays such a significant role in the growth and development of gʀᴀᴘᴇs.
A further obvious stage is harvesting! Only last week were our employees out in the fields gathering gʀᴀᴘᴇs. At Kimmel, the gʀᴀᴘᴇ-picking season typically lasts two weeks. Our gʀᴀᴘᴇs are often harvested by hand by our orchard workers. Harvesting by hand requires more time and effort, but the berries are handled with greater care, and workers may be more picky about the gʀᴀᴘᴇ quality. Once picked, they are transported to Whiskey Run Creek for processing.
The gʀᴀᴘᴇs are de-stemmed and mechanically crushed when they are ready for processing and arrive at the winery. Gʀᴀᴘᴇs are crushed to extract the juice after being de-stemmed to remove the stems. As a consequence, crushed gʀᴀᴘᴇ juice, gʀᴀᴘᴇ skins, and gʀᴀᴘᴇ seeds are combined to create must. All of the procedures described in this blog are concentrated on red and wʜɪᴛe wines because gʀᴀᴘᴇs are not normally de-stemmed in the production of sparkling wines. This stage varies depending on the type of wine being processed.
Wʜɪᴛe wines are created by fermenting the must after pressing it to remove the skins and seeds. The pressing is completed first in order to keep the juice wʜɪᴛe. All gʀᴀᴘᴇs release a liquid that soaks in their skins, giving it a reddish tint. As a result, the must is fermented and then pressed to produce red wine, which has a red hue. During fermentation, yeast is added to the juice or must to help the sugar turn into ethanol, the alcohol that gives wine its flavor.
After that, the wine is filtered and fined. We are used to seeing clear, haze-free wine, therefore this process reduces its attraction to consumers. Additionally, it gets rid of bacteria, which lessens the likelihood of the wine becoming bad. At this stage, the wine is additionally stabilized to guarantee its safety. The fermentation process is stopped by stabilization, which stops the bottles from blowing up. The wine ages while it is still in large-scale storage, such a barrel or tank. The wine is aged after it has been bottled. 99 percent of wines should be consumed within three years of bottling, despite the widespread belief that all wines must be kept for a long time in storage.
Before it gets to the bottle, wine is routinely mixed with other wines to ensure homogeneity. Not always is this action taken. By blending several batches of wine together, winemakers can produce the same flavors, aromas, or textures that a consumer is accustomed to seeing or tasting in a certain type of wine. It’s now time for the subsequent step: bottling! It may sᴜʀᴘʀɪsᴇ you to learn that wine is frequently bottled using a bottling machine. The wine is then brought back to the Apple Barn for sale after being given our label to put on the bottle. Winemaking is a labor-intensive process that yields a delicious final product.
Let’s see Amazing Gʀᴀᴘᴇ Harvesting and Processing GʀᴀᴘᴇJuice – Modern agricultural harvesting machines in the amazing video below.
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Video resource: Noal Farm