Grapes should be harvested at their optimal physiological maturity. In red varieties this means when the tannins are noble (not astringent) and color pigments are at the.
At this point we initiate the maturation phase usually in oak barrels or in oak tanks and follow it with chemical analysis and by tasting the young.
The winemaker, adds nutrients for the yeast and estimates the time the juice will be in maceration with the skins in that he decides when to stop according to his.
White grapes instead are not fermented with the skins, but rather just the juice (therefore they are crushed and then pressed to separate the juice from the.
The enologist is trained to evaluate the quality by the taste the grapes in the vineyards as well as many other chemical analysis. The senses, such as visual, nose,.