We hear a lot about rot and how it causes problems with grapes – either during the growing season, or at harvest time. What does it start out like, and how quickly does the problem spread? Of course, there aren’t any absolute answers as we’re dealing with Nature here, but it’s interesting to look at some generalities.
The same two bunches three hours later…..
The rate at which the bunch on the left has declined is astonishing. Of course, being cut from the vine does accelerate the process, but the path to decline had already started by the time it was picked.
As an interesting end note, it’s worth remembering that many vineyards are often far away from the actual winery and we hear a lot about the transport of grapes. Conscientious producers may pick and transport at night – or in smaller boxes – all to avoid what you see above. Essentially, once picked, any less than perfect grapes will immediately start to decompose more rapidly and risk spoiling the rest of the bunches they are in contact with. Of course, diligent picking should have eliminated them in the first place – but that’s not always the case – and of course where machine harvesting is employed (in more places that you would think) it’s impossible to control…