Harvest (wine)

The weather can also shape the timetable of harvesting with the threat of heat, rain, hail, and frost which can damage the grapes and bring about various vine diseases.

In Germany, Austria, the United States and Canada, ice wine grapes can be harvested as late as January.

In the Southern Hemisphere harvest can begin as early as January 1 in some of the warmer climate sites in New South Wales, Australia.

As technology improves mechanical harvesters have become more sophisticated in distinguishing grape clusters from mud, leaves and other particles.

Despite the improvement many harvesters still have difficulties in distinguishing between ripe, healthy grapes and unripe or rotted bunches which must then be sorted out at the winemaking facility.

Another disadvantage is the potential of damaging the grape skins which can cause maceration and coloring of the juice that is undesirable in the production of white and sparkling wine.

The main advantage is the knowledge and discernment of the worker to pick only healthy bunches and the gentler handling of the grapes.

The production of some dessert wine like Sauternes and Trockenbeerenauslese require that individual berries are picked from the botrytized bunches which can only be done by hand.