By: dgcarticle

Temecula wineries prepare for the busiest winemaking season of the year.

It is approaching the season when Temecula wineries begin their annual grape yield. In Temecula harvest starts a earlier due to the warm weather. Production time usually starts in the latter part of August with the white wines and ceases by October with the yield of the last of the red wines.

Winery managers and winemakers will be keeping a close eye on their vineyards over the next few weeks looking for the greatest degree of sugars and flavor to conclude when to begin picking. Winemakers will spend the last couple of months getting ready for bottling as much as possible of their current inventory to free up barrel and tank capacity and to get the chore out of the way before the chaos of gathering and crush (term used by winemakers for the processing of the gathering). Cellar managers will double check to establish their winemaking equipment is in working order and will start appointing workers to assist in harvesting the fruit and process the grapes into wine.

There are a number of various ways a winery may elect to yield and process the grapes. The following is one example for a red wine with open bin chemical change. When it is time to start, production crews will gather the fruit either by manually or with mechanical harvesters. When the fruit arrives to the crushpad (the place on the winery where the grapes are processed) they are loaded into the destemmer. The destemmer looks sort of likea tumble dryer. The grapes are thrown around inside the drum and the stems get spit out the side of the drum while the stemless grapes exit straight down into a bin. Once the grapes are free from their stems the winemaker will combine yeast to the bins full of grapes and leave the must (grape juice containing skins and seeds) sitting to ferment. This step can take anywhere from 3 to 5 days. The longer the winemaker leaves the grapes to stand with the grape skins the more the juice can extract color from the skins. During the whole time of fermentation the winemaker will monitor the sugar levels of the wine to check the process and will repeatedly punch down the grape skins that go to the top and cause a cap in order to achieve good juice to skin connection. Once the fermentation is done, the winemaker will squeeze the wine to get ride of the skins and seeds and transport the young wine to tanks for secondary fermentation.

During secondary fermentation the wine stays in large tanks until the wine dicsontinues yelding the gasses that form during this secondary phase of fermentation. The wine is then racked (the juice is sorted from any sediment that falls from the juice as it sits) and put into barrels for ageing.

As you can imagineenvision} this whole process is one on the most labor intensive and critical steps in the winemaking process. This time of year is when winemakers are very busy and look toward to a day of relaxation after harvest is done. Many winemaking regions celebrate the closing of harvest with a day of celebration. Wiens Family Cellars of Temecula will celebrate the competition of harvest with their annual Wiensfest on the 18th of October 2009. The celebration for wine club members and their guests will feature a grape stomp competition, German goodies, a cultural German Oompah band, costume contest and plenty of Wiens Big Reds and craft beer.

Article Directory:

| More

David Cragg retired two years ago after selling one web marketing company that supported IBM vendors and the second for Microsoft vendors. Dave offers his years of expertise at a fraction of what most SEO professional charge. Today he runs a group of Temecula Winery related web sites. Learn more at

Please Rate this Article


Not yet Rated

Click the XML Icon Above to Receive Wine and Spirits Articles Articles Via RSS!

Powered by Article Dashboard