Harvest Series 2017: Wine Analysis

Jasha Karasek

Winemaking Specialist Enartis USA

WEBINAR INFO

• 100 Minute presentation + 20 minute Q&A• Save Qs until end of presentation• Use chat box for audio/connection issues• Poll questions• Recording in progress• Please fill out our survey in follow-up email!

Overview

• Why Analyze wine?• General Analysis• Predictive acid panel• Metal measurements• PCR• Phenolics• QC with Vinquiry Labs• Vintessentials with Greg!• Q&A

Why Analyze Wine?

#1: If you can’t measure it, you can’t manage it#2: Eliminating guesswork = Peace of mind#3: Understand process effects#4: Make better processing decisions#5: Legality! TTB#6: Taste is effective, but limited#7: Quantification is priceless

General analysis parameters

Basics:

• pH – useful for microbial control/ color/ acidity/ harvesting decisions

• TA – useful for acid additions, predicting acidity

• VA – Indicative of microbial influence, important for quality

• SO2 (Free/Total) – microbial stability, oxidation prevention

• Brix – maturity measurement, potential alcohol

• Temp. – fermentation parameter, cold stability, additions

• Malic acid – Flavor component, malolactic fermentation, microbial stability

• YAN – fermentation parameter, important for healthy fermentation

Potassium and Acidity Predictions

Common Challenge: Acid additions are off the mark, requiring multiple additions of tartaric acid or potassium carbonate

Predictive Acid Management

Measurements:pH, Brix, TA, organic acid profile, Buffer Capacity, Potassium (K+)

Benefits:• Retain quality/ flavors• Eliminate second / third additions• Maintain higher microbial stability

throughout ageing

SOLUTION: pH and acid management panel!

Sampling tips:• After maceration stabilizes (> 2 or 3 days)• After pump-over/ punch down

Software:Predictive acidity suite

Poll question !

Metals- Why measure them?

• Oxidative reactions • Legality (>.5 mg/L Cu)• Volatile sulfur compounds

Cu and VSC evolution

• VSC compounds:- H2S- Mercaptans- Disulfides VSC evolution with copper under reductive conditions

Metal Analysis : Flame Atomic Absorption

Iron (Fe) mg/L Copper (Cu) mg/L

low .06 - 1 low 0 - 0.2

med 1-5 med 0.2 - 0.5

high >5 high >0.5

Detecting Microbes With PCR

PCR (Polymerase Chain Reaction):

Utilize enzymes to chop up specific DNA, amplify the DNA number through the method

• Identification of any wine spoilage microbes• Quantifies amount of wine spoilage microbes• Very fast and accurate

Grape and Wine Phenolics

Why measure them?

Decreasing Quality

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Phenolics and Allocation Grade

AllocationGrades:

8-9AllocationGrades:

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AllocationGrades:

1-2

Kassara and Kennedy, J. Agric. Food Chem., 2011

Very strong correlation between perceived quality and phenolic content/quality

Phenolic measurement practical applications

• Picking decisions• Optimize vineyard logistics• Determine vineyard quality• Predict wine processing

requirements

• Optimize fermentation: Maceration period Temperature Processing

• Micro-Ox timing• Blending decisions

Grape phenolics

Useful phenolic measurements:

- Total Extractable Anthocyanins- Total Extractable Tannin- Total Extractable Phenolics- Grape water content

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Anthocyanins

Tannin

Wine Phenolics

Fermentation/Wine phenolics

- Total phenolics- Total tannin - Total pigments - Pigmented tannin - Free Anthocyanin

Outsourcing vs. In-House testing

OutsourcedPros:- Reliable numbers- No equipment- Management

Cons:- Costly- Timing- Transport of samples

In-housePros:- On demand- Cheaper

Cons:- More error- Management- Maintenance of equipment

Quality control: Error

Big Question #1: “How do you know whether your numbers are correct?”

Two error types: Random and Systematic

Random Error example: dirty beaker Systematic Error example: pH probe issue

Quality control: Reducing Error

Big Question #1: “How do you know whether your numbers are correct?”

• Calibrate and clean instruments regularly• Ensure personnel are trained properly• Check/replace expired reagents (write on bottle)• Spike samples• Use standard solutions• Interlaboratory testing programs

• ROUTINE 3rd PARTY QC CHECKS

Short list of QC tips:

Poll question !

3rd Party QC checks

2nd Big Question: “Why use Vinquiry Labs?”

AMERICAN ASSOCIATION FOR LABORATORY ACCREDITATION

ISO/IEC 17025:2005Accreditation

TTB certified for Wine/ Beer/ Distillates

ASEV-CTS wine industry interlaboratory testing program

Vinquiry Services

2nd Big Question: “Why use Vinquiry Labs?”

Lab results Online!Easily accessible and organized

Email/ call/ or request online! Same day service!

Only $150-$200 per year! Unlimited shipping for juice and wine! 1 day air for juice/ 2 day air for wine

Consultation servicesTechnical assistanceAnalysis support

Vinquiry

2nd Big Question: “Why use Vinquiry Labs?”

• Since 1979, Vinquiry labs has serviced the US in wine analysis

• Complete package from wine chemistry to microbiology and sensory services

• Accurate/ reliable results• Fast turn-around time

Enzymatics with Greg!

Founded Vintessential laboratories in 1995,Qualified in Chemistry and Wine Science

Greg Howell – President, Chief Scientist, and Founder of Vintessential laboratories

Thank you for your participation!

Don’t forget to fill out our survey!

Please contact EWS at Enartis USA for any questions!