Morning Ya'll,
Well by the end of today we will be five tons closer to the end of our harvest. We will be picking Pinot Noir for sparkling wine. The incredible weather that we have had the past few weeks has really accelerated ripening. Earlier in the week samples of the Pinot Noir were taken for analysis. At this time we look at three different numbers these are Brix, pH, and Titratable Acidity.
What are Brix, pH, and Titratable Acidity? Well, Brix is the measure of sugar in the grapes. We all know Thompson seedless grapes that are purchased at the local supermarket... Well these are typically around 16 degrees Brix. The grapes that are picked for sparkling wine are around 19 degrees Brix. The grapes for table wines are typically in the range of 22.5-24 degrees Brix. As you can see wine grapes are really sweet. "Why are these not sold in stores if they are so sweet?" These are not sold in stores because they have very thick skins, the grapes are small, and they have lots of seeds. The average consumer wants a large grape, thin skins, and no seeds. Thompson seedless would not make a very good wine.
pH is a tougher subject to explain. I will keep it simple. The range for pH is between 0 and 14. A pH below 7 is considered acidic and a pH greater than 7 is considered basic. A pH of 7 is neutral. Water has a pH of 7. Okay, if you want to think acidic think lemons and limes. These have a pH below 7. If you want to think basic, think milk. This has a pH greater than 7. We look at pH to help us determine how ripening is happening in the clusters. The optimal pH for wine depending on the type of wine we are producing is in a range of 3 - 3.7 on average.
Titratable Acidity is a measure of the total quantity of acids in the grapes. This is important once again because it allows us to measure ripening. As I mentioned in an earlier email that the berries are super acidic before veraison, but once veraison begins sugars accumulate. As we accumulate more sugars the amount of acidity decreases.
Another factor and very important one in picking is flavor. Tasting the berries to assess flavor is critical and equally important in determining ripening. The numbers can indicate one thing, but the flavor is critical to determine the day to pick.
The most important factor and one that we have zero control over is weather. As we all know we have a storm coming our way. This is concerning for us, but the vineyard is equipped to handle strong winds and rains. All of the posts, wires, and hardware in the vineyard helps us to handle the environmental factors. Our sandy soils allows for quick percolation of water through our root zone. The most important thing for us in the vineyard that these storms move quickly through our area. This time of year we are watching the weather very closely to help us determine when to pick. Well, stay dry and if you have any questions please feel free to ask!
Cheers,
Juan.
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