Harvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA

Transcription

1 Harvest Series 2017: Wine Analysis Jasha Karasek Winemaking Specialist Enartis USA

2 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 !

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

4 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

5 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 SO 2 (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

6 Potassium and Acidity Predictions Common Challenge: Acid additions are off the mark, requiring multiple additions of tartaric acid or potassium carbonate

7 Predictive Acid Management SOLUTION: ph and acid management panel! Measurements: ph, Brix, TA, organic acid profile, Buffer Capacity, Potassium (K+) Software: Predictive acidity suite Benefits: Retain quality/ flavors Eliminate second / third additions Maintain higher microbial stability throughout ageing Sampling tips: After maceration stabilizes (> 2 or 3 days) After pump-over/ punch down

8 Poll question!

9 Metals- Why measure them? Oxidative reactions Legality (>.5 mg/l Cu) Volatile sulfur compounds

10 Cu and VSC evolution VSC compounds: - H 2 S - Mercaptans - Disulfides VSC evolution with copper under reductive conditions

11 Metal Analysis : Flame Atomic Absorption Iron (Fe) mg/l Copper (Cu) mg/l low.06-1 low med 1-5 med high >5 high >0.5

12 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

13 Increasing Phenolics Grape and Wine Phenolics Why measure them? Phenolics and Allocation Grade Very strong correlation between perceived quality and phenolic content/quality Phenolics optimised: Other factors important Allocation improves with phenolics Allocation not related to phenolics Allocation Grades: 1-2 Decreasing Quality Allocation Grades: 3-7 Allocation Grades: 8-9 Kassara and Kennedy, J. Agric. Food Chem., 2011

14 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

15 Epicatechin Eq. (mg/g) Grape phenolics Useful phenolic measurements: - Total Extractable Anthocyanins - Total Extractable Tannin - Total Extractable Phenolics - Grape water content Anthocyanins Tannin /28/ /5/ /12/ /19/2016

16 Wine Phenolics Fermentation/Wine phenolics - Total phenolics - Total tannin - Total pigments - Pigmented tannin - Free Anthocyanin

17 Outsourcing vs. In-House testing Outsourced Pros: - Reliable numbers - No equipment - Management In-house Pros: - On demand - Cheaper Cons: - Costly - Timing - Transport of samples Cons: - More error - Management - Maintenance of equipment

18 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

19 Quality control: Reducing Error Big Question #1: How do you know whether your numbers are correct? Short list of QC tips: 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 3 rd PARTY QC CHECKS

20 Poll question!

21 3 rd Party QC checks 2 nd Big Question: Why use Vinquiry Labs? ISO/IEC 17025:2005 Accreditation TTB certified for Wine/ Beer/ Distillates ASEV-CTS wine industry interlaboratory testing program AMERICAN ASSOCIATION FOR LABORATORY ACCREDITATION

22 Vinquiry Services 2 nd Big Question: Why use Vinquiry Labs? Consultation services Technical assistance Analysis support Lab results Online! Easily accessible and organized / 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

23 Vinquiry 2 nd 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

24 Enzymatics with Greg! Greg Howell President, Chief Scientist, and Founder of Vintessential laboratories Founded Vintessential laboratories in 1995, Qualified in Chemistry and Wine Science

25 Thank you for your participation! Please contact EWS at Enartis USA for any questions! Don t forget to fill out our survey!