Differences between manual and mechanical harvesting
It is harvest time. Therefore, for those of you who are not familiar with how this process is carried out, we are going to talk about 2 ways of doing it: manual harvesting and mechanical harvesting.
Manual harvesting or traditional harvesting is the when paople harvest the grapes. These people usually have experience from other harvests. The vineyard workers use a kind of knife called “garillo”, with which tthey extract the bunches of grapes. Then, they place these bunches in boxes, which they transport to the winery. Fewer and fewer winegrowers opt for this method, as, mainly, small farmers are the ones who carry it out.
This method has several advantages. It is more delicate and careful with the grapes. In addition, it is much more selective as the people who carry it out have a certain knowledge of the grape. However, it also has some disadvantages. Manual harvesting entails a high physical cost for the workers. In addition, it is more labour-intensive.
On the other hand, there is mechanical harvesting. In this type of harvest, specialised machines carry out the process: the mechanical grape harvesters. These machines are automatic and programmable to harvest grapes without the need to rest.
Like manual harvesting, mechanical harvesting has certain advantages. It is a much more economical process as it does not require as many people as manual harvesting. As it is a mechanised process, it is also much faster. However, it also has some disadvantages. Grape breakage is more common, as it is a less careful process. In addition, the vineyard must be trellised so that the machinery can function.
As we have seen, both options offer advantages and disadvantages. It is up to the winery to decide which process to use, taking into account their needs and preferences.
After harvesting all the grapes, it comes the process of making wine
As you know, at LEV2050 we have tools that facilitate and improve the winemaking process. We have patented bioreactors capable of multiplying yeast, lactic bacteria, generating mannoprotein and making vat feet for fully automated sparkling wines. All of this offers clear advantages both on a technical and economic level, as well as in terms of saving working time. In addition, we have several products to apply in the winemaking processes, to nourish in fermentation, as well as to detoxify and avoid fermentation stoppages, or to eliminate reductions without leaving residues. These are solutions based on internal research that improve the elaborations, in line with sustainability as well as the reproducibility of the processes.
If you are interested in finding out more about these products, about LEV2050 or about the services we offer, do not hesitate to visit our website. There you will find all the information you are looking for.