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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
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
Incr
easi
ng
Ph
en
olic
s
Phenolicsoptimised:
Other factorsimportant
Allocationimproves
with phenolics
Allocation not related tophenolics
Phenolics and Allocation Grade
AllocationGrades:
8-9AllocationGrades:
3-7
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
0.00
0.10
0.20
0.30
0.40
0.50
0.60
0.70
9/28/2016 10/5/2016 10/12/2016 10/19/2016
Epic
atec
hin
Eq
. (m
g/g)
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:
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
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