The processing of wine begins with the harvesting of the fruit which may be either by hand or alternatively by machine.  At Jane Brook the fruit is harvested entirely by hand during the coolest time of the day and then cooled in our refrigerated winery.  This ensures that our fruit is in undamaged, excellent condition before crushing.

During the ripening period mid January - March, maturity analyses of Baume`, pH and Titratable Acid are performed to plot the progress of the fruit.  The level of ripeness is determined by hydrometer or refractrometer, which measures the total soluble solids.

 

In grape juice this is essentially all sugar, and this is then expressed in Brix or Be`. 1 Be` = 1.8 Brix, 1 be` equates to approximately 1% v/v of alcohol, hence fruit harvested at 12 Be` or 21.6 Brix produces a wine of approximately 12% v/v of alcohol.  The fermentation process involves the yeast converting grape sugar to ethanol.

 

 

All wine is fermented within stainless steel tanks with the exception of Chardonnay which undergoes fermentation in both stainless steel tanks and barrels.  One major factor effecting the quality of Jane Brook wines is that all fermentation is conducted within a fully refrigerated winery where the temperature is maintained at a constant 18 degrees Celsius.  This is in addition to the individual refrigeration controls on each tank. The effective control of the rate and temperature of fermentation and storage of the finished wines is critical to the success of Jane Brook premium wines.