When are Grapes ready to Harvest 🍇🪣 with Kesser and Steen - Nature and Innovation class скачать в хорошем качестве

When are Grapes ready to Harvest 🍇🪣 with Kesser and Steen - Nature and Innovation class

When are Grapes ready to Harvest - Mature fruit - Kesser and Steen have been helping Oma thining out the apples for some time now, so that they do better and get a good size. Now Aunt Green asked if they would be kind enough to come over and help with the grapes - all those that would not reach full maturity had to be cut off and thrown on the ground - “feeding pigs” (wild boars) is what it is called 🐗 But it was a bit difficult for Steen, so he just needed a crash course, where Oma explained to them a little about what happens inside the grapes, the period when they really ripen - not just change color, but real ripens - physiologically - as we have talked about. Let's do a quick summary, where we start with the apples and compare them with grapes - the attentive student notices a small difference. In Danish, grapes are called vindruer, often druer at the ignorant grocer who sells seedless grapes for the dining table. And that's just a completely different story... for wine you want the fully developed aromas (flavor components), a fairly high sugar content and low acidity. People who buy grapes for the table don't know what the real thing can do. Different indicators First of all, you naturally look for the color change (veraison), the size, the color of the stem (petiole). Is the fruit easy to pick (how does it come off) - Look at the stones/seeds, have they changed color - more reddish brown, brown, black (than bright green). How do they come off from the center. How many seeds are in the grape - this tells the wine grower something about the pollination. Is the center of the grape more like a jellyfish, inside a shell (a bit like the yolk of an egg). Is the grape soft like gummy bear - or firm? Does the color come off when you squish the grape between your fingers. After all, this is where the wine gets its color from! And what does the Oechsle /Brix measurement say (in relation to what was expected)? What does the acid measurement look like? Malic acid or sugar Yes, many might say, - “but those grapes taste good..” But this is where Kesser and Steen learn to know the difference - they dive into the task and collect data to make an informed decision, rather than a feeling like a random taste. It's about quality - by measuring yourself! And yes, taste is crucial - in the final product. In the Nature and Innovation class, Professor Hendricks teaches the young students about empiricism. Kesser suggests that they try to get the Man in the Green Shirt to explain to them a little more about what actually happens in grapes as they ripen, so that Steen gains a better understanding of the physiological conditions that ultimately determine the taste of the grapes. -“When you start to build your hypothesis that the grapes are now ‘ripe’ and ready to be harvested - it is not enough to look at the color and taste a small bite”, emphasizes the Man in the Green Shirt. We must try to reject this hypothesis, or investigate whether it is largely true before we can assume that the grapes are now approved for harvest. Yes, it sounds a bit formal, but that is how the matter stands. Exactly where Kesser and Steen are heading - into the grape - it starts to get exciting, because the ripening process is far more complex than just a change in color and a sweeter taste. #winemaking #cidermaking #kesserogsteenpåtur Copyright 2025 - Flamme Rouge 🚩 Nature