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The sugar concentration in juice of Riesling grapes at about 80 degrees at Oechsle scale
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The sugar concentration in juice of Riesling grapes at about 80 degrees at Oechsle scale
The sugar concentration in juice of Riesling grapes at about 80 degrees at Oechsle scale is displayed in a refractometer before the harvest of grapes at the Weingarten vineyard at Berlins district Kreuzberg Friedrichshain, Germany, September 11, 2019. Since 1968 the local department of the Environment and Nature of Berlins district Kreuzberg planted over decades about 300 Riesling and Pinot Noir grapevines, which now produce each year a stable vintage of about 400 kilograms. REUTERS/Fabrizio Bensch
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EDITORS COMMENTS
This print showcases the meticulous process of measuring the sugar concentration in juice extracted from Riesling grapes. Taken at the Weingarten vineyard in Berlin's district Kreuzberg Friedrichshain, Germany, on September 11,2019, it captures a refractometer displaying the sugar concentration at approximately 80 degrees on the Oechsle scale. The Weingarten vineyard has been nurturing over 300 Riesling and Pinot Noir grapevines since 1968 under the watchful eye of Berlins district Kreuzberg's local department of Environment and Nature. These vines now yield a consistent annual harvest of around 400 kilograms. In this image by Fabrizio Bensch, we witness an expert hand delicately holding up the refractometer against a backdrop of lush green grapevines. The creative use of depth-of-field adds an artistic touch to this scene as surrounding elements blur out gently. The warm daylight illuminates every detail with precision. This photograph not only highlights the scientific aspect involved in winemaking but also celebrates nature's bounty and human dedication to preserving traditional practices. It serves as a testament to both innovation and tradition coexisting harmoniously within one frame
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