Carmelo García, professor of analytical chemistry and coordinator of the Master in
Vitiviniculture at the University of Cádiz (UCA) gave a talk on technical
innovation at the Scientific Symposium in celebration of the 80th
anniversary of the DO Sherry titled “Oenological renovation and technological
innovation in Jerez over the last 80 years.
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| Carmelo Garcia (foto:lavozdigital) |
Carmelo listed in detail the evolution of all
the processes required for the elaboration of wine right from the start: the
harvest. One of the key aspects and which differentiates the process now from
that of centuries ago has much to do with climate change, which has caused the
advancement of the harvest from September to August.
Technological change goes hand in hand with the
entire production process, from harvesting with the traditional knife to the
use of machines which now pick nearly 85% of the grapes. The grapes are no
longer brought in in canastas (traditional baskets), and few are sunned
outside. Now there are acclimatised chambers devised by UCA, where humidity and
temperature are controlled and the grapes can dry in perfect conditions in half
the time and with guaranteed quality.
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