date:Jan 16, 2019
the only cultivar able to withstand the 72 hours precooling to -0.5C. The transit temperature of 0.8C is ok, but I think its the precooling that does the most damage, the trader says. Its very hard on the fruit. The cells in the grape stems freeze and they turn brown as moisture is withdrawn from the fruit. The grapes coming in from the vineyards are around 25C and over 48 hours we gently cool them down to close to zero, so as not to create a shock to the grapes. I know at some packhouses they