Report

WHITE JUICE FINING

 

Introduction

Oxidation in wine production can result in loss or alteration of varietal specific aroma/flavor compounds. Glutathione is a naturally occurring compound in wine which is produced in grapes as well as yeast and acts as a strong anti-oxidant which can protect delicate oxidizable wine compounds such as thiols, terpenes and norisprenoids.

This trial will assay the impact of glutathione on the management of SO2 in the cellaring of aromatic white wines. Previous work has shown that glutathione concentrations can be elevated by the proper application of a proper glutathione supplement during fermentation. Findings from the previous trial established that the aromatic perception can be enhanced by elevation of glutathione concentration in wine as well as aid in the long term preservation of delicate flavor/aroma molecules. This study will look specifically at the impact of the elevated glutathione levels on the preservation of SO2 throughout the cellaring process of aromatic white wine production in both barrel and tank programs.

Experimental Question: How does glutathione concentration impact the management of SO2 in the cellar post-fermentation through bottling?

Strategy: In parallel tanks or barrels use two different process regimens varying the application of Fresharom glutathione supplement in rose/white juice lots from the same vineyard. Keep fermentation process conditions as similar as possible. Monitor free and total SO2 in cellar closely. Log all cellar manipulations such as topping, rack and return, QC/QA sampling, SO2 additions, capturing all possible opportunities for oxygen to enter the vessel for comparative analysis.

Control vs Experimental treatment for this trial is as follows:

No Fresharom supplement added (control) vs Fresharom added during fermentation (treatment)
Fresharom should be utilized at a 300 ppm dose

Incoming fruit should be processed with appropriate enzyme application.  Juice exiting the press should be accumulated and when an appropriate volume has been homogenized in the receiving tank juice should be pumped out of the receiving tank through a “Y” split hose to two tanks, one of which will receive a fining application.

 

Critical experimental processes and measurables

  • Segregation of Control and Treatment lots
  • Fining agent dosage and documentation of procedures

 

 

Use ETS glutathione sample tubes with SO2 included if possible, see protocol below for alternative

https://www.etslabs.com/analyses/%24JWHIPHEN       ETS White Phenolics Panel analysis

Write WINERY NAME and ARC on all samples!

Perform A280, A420, A520 in house

Record Gal/Ton free run and volume of press collected

Record Lees compaction volume and settling time in house

Perform sensory evaluation of all samples in house, try to get 3 evaluations, record comments on juice characteristics

 

NO DO SAMPLING PROTOCOL

Barrel Sampling

Materials

Clean and sanitized tygon hose,   Clean 375 screwtop glass sample bottle,   Inert gas

  1. Bottom sparge the empty bottle with inert gas (10 seconds at 5 psi should be sufficient) and cap
  2. Clear some juice/wine from the barrel (0.5L sufficient), then slowly bottom fill the sample bottle
  3. Completely top the bottle and cap.
  4. Store the bottle at the same temperature as the juice/wine.
  5. Submit and run analysis as soon as reasonably possible

 

Tank Sampling

Materials
Clean and sanitized ss triclover cap-hose barb-ssclamp-tygon hose
Clean 375 screwtop glass sample bottle
Inert gas

  1. Bottom sparge the empty bottle with inert gas (10 seconds at 5 psi should be sufficient) and cap
  2. Clean and sanitize the racking ferrule, then connect the cap/tygon
  3. Clear some juice/wine from the tank (2L sufficient), then slowly bottom fill the sample bottle
  4. Completely top the bottle and cap.
  5. Store the bottle at the same temperature as the juice/wine.
  6. Submit and run analysis as soon as reasonably possible

 

 

 

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