Feature of the Month
Analysis of the Month
Was Your Fermentation Successful?
Use Vinquiry’s Post Fermentation Panel to find out.
Once primary fermentation has finished, a number of analyses are needed for confirmation of fermentation success and for spotting possible sources of trouble. Vinquiry’s Post Fermentation Panel – Panel 8 includes analyses to confirm a wine’s “dryness” and to assess any possible spoilage problems.
Post Fermentation Panel includes:
- - Glucose/Fructose (enzymatic)
- - Malic Acid (enzymatic)
- - Volatile Acidity (segmented flow analyzer)
Components of the Panel
The test for Glucose/Fructose, or residual sugar, confirms the “dryness” of wine. Vinquiry considers a wine dry when the glucose/fructose results are 1g/L (100mg/100mL) or less, in order to avoid re-fermentation by Saccharomyces yeast.
- Malic acid concentrations are important for tracking the speed and success of malolactic fermentation (MLF). Vinquiry tests for the L(-) malic acid form, the form which is converted to L(+) lactic acid during malolactic fermentation. Vinquiry considers MLF to be complete at or below 0.3g/L (30mg/100mL).
- Testing for Volatile Acidity (VA) establishes a baseline for monitoring potential spoilage problems throughout a wine’s life. If VA increases over time, spoilage organisms are possibly present. Post fermentation, acetic acid, the main component of VA, may be formed by Acetobactor contamination in an aerobic environment or from lactic acid bacteria metabolizing sugars.
Sampling
The panel requires at least 200mL of sample. Minimal headspace is essential. Please send samples in plastic containers only. Complementary plastic sample bottles are available from all four Vinquiry branches. Please call the phone number below to have sample bottles shipped to you.
For more information on Post-Fermentation Analysis, please call 707-838-6312.
Product of the Month
Use Surlì One for More Stable and Complex Wines
If you are looking for a way to enhance your wines during the early stages of ageing, Surlì One is the perfect choice. The unique composition of polysaccharides in Surlì One reduces the formation of sulfide compounds from fine lees and absorbs other compounds that can contribute to undesirable aromas. It can also augment or replace the natural yeast lees in situations where the lees are of insufficient quantity or quality, as in the case of a volatile sulfur compound issue or a stuck fermentation. Surlì One also contains a ß-glucanase enzyme that facilitates the release of polysaccharides from the yeast cell walls during sur lie ageing, resulting in richer mouthfeel and shorter lees contact time. The enzyme activity can also improve clarification and filterability in Botrytis affected wines.
The benefits include:
- - increase structure
- - increase aroma complexity and intensity
- - improve balance
- - enhance mouthfeel
- - reduce astringency
- - contribute to longevity
Vinquiry has a limited amount of Surlì One in stock. To request samples or for more information, please call (707) 838-6312.
Past Features of the Month
November 2008 - Post Fermentation Analysis
July 2008 - Harvest Analysis
June 2008 - CUNO Filters
May 2008 - Bottling Analysis
March 2008 - Ascent Cork Aroma Evaluation
February 2008 - Wine Improvement Panel
January 2008 - PCR for Spoilage Yeast and Bacteria
August 2007 - Juice Panels
June 2007 - Instrument Calibration
May 2007 - Adams Tannin Assay
April 2007- Laboratory Set-Up
March 2007- PCR Analysis
February 2007- ISO Accreditation