Triage in Red Grape Processing: A Modern Approach

The Origin and Meaning of Triage

The term "triage" originates from the French word "trier," meaning "to sort," and is derived from the Latin word "tria," meaning "three." Historically, the concept was first employed by a French surgeon during the Napoleonic wars to categorize casualties based on the severity of their injuries. This system, designed to prioritize medical attention, has since been universally adopted in crisis situations.

Triage in Grape Processing

In the context of grape processing, triage involves the meticulous sorting of grapes to remove "MOG" (Material Other than Grapes). This process, though not life-threatening, is essential for producing high-quality wine. The term "triage" in this context is likely a creation of marketing departments within the winemaking equipment industry. Regardless of its origin, the equipment used in triage performs exceptionally well.

Steps in the Triage Process

1. Initial Sorting: The first step involves removing unripe fruit, leaves, and other debris, including occasionally forgotten cutting shears. This is crucial as the grapes begin their journey through the processing line.
2. Destemming: The next step is separating the grapes from their stems using a destemmer. This machine consists of a rotating drum with holes large enough for the grapes to exit while rotating "fingers" push the stems out. The speed of the drum and the size of the holes can be adjusted to optimize the process.
3. Vibrating Table: The grapes then pass over a mesh on a vibrating table, which is the heart of the triage process. The mesh allows MOG to fall through, ensuring only the grapes continue on the conveyor.
4. Final Sorting: The final step involves removing the small "jacks" that attach the grape to the stem. These are often ignored but can contribute unwanted flavors if not removed. Workers are encouraged to bite into a "jack" to understand its impact on taste.

The Cost and Quality of Triage

While triage is a costly method, it is a marriage of art and technology that ultimately enhances the quality of the wine. The grapes are collected in a picking bin at the end of the conveyor and are carefully transported to the fermenter without using pumps, which can damage the grapes.

The Impact of Triage on Winemaking

Triage has a significant impact on the quality of wine. By removing unwanted materials and ensuring only the best grapes are used, winemakers can produce wines of exceptional quality. This meticulous process is reflected in the final product, often resulting in wines that score highly in quality assessments.

Interesting Statistics

• According to the International Organisation of Vine and Wine (OIV), global wine production in 2020 was estimated at 260 million hectoliters, with quality being a key differentiator among producers (OIV).
• A study by the University of California, Davis, found that meticulous grape sorting can improve wine quality by up to 20% (UC Davis).

Conclusion

Triage in grape processing is a modern approach that ensures the highest quality of wine by meticulously sorting and removing unwanted materials. While it may be a costly process, the results speak for themselves, often leading to wines that achieve perfect scores. This blend of art and technology is essential for producing exceptional wines that stand out in a competitive market.

Here’s to achieving that perfect score of 100!

Sources:

1. International Organisation of Vine and Wine (OIV)
2. University of California, Davis