Hand Harvest
While many of the top vineyards undergo hand harvest, there are some negatives to the process.
Harvesting grapes by hand is a difficult task and increases the rate of spoilage. Because it takes longer to get the grapes to the winery, some will not survive. But the ones that do are very high quality.
Mechanical harvesting is quicker and is also easier to complete in the coolness of night. This may be mandatory in the hot months of an already warmer-than-average region. Grapes will start to ferment in extreme heat; not a good thing before they get to the winery.
A varietal is ripe when it contains chemical compounds that taste and smell as they should for that particular grape type. Chemical testing prior to harvest primarily records sugar and acid levels.
The right amount of sugar is necessary to achieve the desired alcohol level. A tool called a hydrometer is used to measure the sugar levels of grapes. Denser juice contains more sugar and will cause the hydrometer to float higher. The Brix Scale is then used to evaluate the grapes sugar concentration.
Hand harvest is a physically demanding task performed by dedicated workers. Steps have been taken in some vineyards to reduce the stress on workers including using smaller bins.
Back injuries are very common in vineyard workers. Others develop chronic pain and symptoms. Back injuries are the most common cause of disability amongst young workers in all industries.
No other process is as physically demanding in grape growing as hand picking grapes. Workers use small, curved knives to cut the grape clusters free. Plastic bins are moved by hand to collect the grapes. They can be 80 lbs. or more when full.
Some vineyard workers develop Musculoskeletal Disorder which can affect almost any joint or muscle in the body. Workers often have to bend and lean over vines repetitiously. An experienced worker may cut up to 50 grape bunches per minute.
