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3.2.3.a The optimal moment to harvest

The optimal harvesting period depends partly on the temperature of the grapes. When it is too hot, the risks of oxidation and deterioration of aromatic compounds are more significant. Ideally, the grapes should be kept cool, especially for white wines.

It is therefore possible to adapt the harvesting schedule to preserve the grapes' quality potential. Harvesting can start very in the morning and end at noon when the heat is likely to negatively impact the grapes. Harvesting at night is difficult to organize when it is manual, but can be a possibility with mechanical harvesting.

It should be noted that mechanical harvesting, while it can be of significant interest, will not be discussed here since the Artemis estates have no experience with this practice.

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