dilution is the solution michael moyer, m.s.. high ethanol is a problem yeast die and don’t...
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Dilution is the Dilution is the SolutionSolution
Michael Moyer, M.S.Michael Moyer, M.S.
High Ethanol is a High Ethanol is a ProblemProblem
Yeast die and don’t complete fermentationYeast die and don’t complete fermentation
Problem exacerbated at lower pH values(?)Problem exacerbated at lower pH values(?)
Residual sugar can rapidly be converted to VAResidual sugar can rapidly be converted to VA
Wine sensory effects: “hot,” unbalanced Wine sensory effects: “hot,” unbalanced wineswines
Taxes: federal tax over 14.0% is 10¢ more per Taxes: federal tax over 14.0% is 10¢ more per bottlebottle
Smaller volume of wine consumed!Smaller volume of wine consumed!
Wine writer backlash against high alcohol Wine writer backlash against high alcohol wines?wines?
““High Alcohol is a Wine High Alcohol is a Wine Fault… Not a Badge of Fault… Not a Badge of
Honor” Honor”
Title of post by writer Matt Citriglia Title of post by writer Matt Citriglia on winegeeks.com, May 14, 2006on winegeeks.com, May 14, 2006
Picking DecisionsPicking Decisions Of course we pick Of course we pick
for flavorfor flavor pH affects pH affects
microbial stability microbial stability and perceived and perceived sournesssourness
TA affects sourness TA affects sourness and is an indicator and is an indicator of grape ripenessof grape ripeness
Brix correlates Brix correlates directly with wine directly with wine alcohol alcohol concentrationconcentration
““The most important piece The most important piece of information I need to of information I need to
begin fermentation is what begin fermentation is what the sugar concentration is the sugar concentration is so I can get the addition of so I can get the addition of water in there and get the water in there and get the
thing dry.”thing dry.”
--- Barry Gnekow as quoted in the --- Barry Gnekow as quoted in the February 2009 issue of the Wine February 2009 issue of the Wine Business MonthlyBusiness Monthly
How Not to Make How Not to Make VinegarVinegar
Take Brix measurement as soon as the Take Brix measurement as soon as the juice is pressed or the must is in the tankjuice is pressed or the must is in the tank
If possible, mix the tank to homogenizeIf possible, mix the tank to homogenize Use a refractometer (assuming Use a refractometer (assuming
fermentation hasn’t begun)fermentation hasn’t begun) most automatically correct for temperaturemost automatically correct for temperature hydrometers can be quite imprecise and do hydrometers can be quite imprecise and do
not automatically correct for temperaturenot automatically correct for temperature our densitometer does not automatically our densitometer does not automatically
correct for temperature eithercorrect for temperature either Re-measure red musts the next day Re-measure red musts the next day
(temperature?)(temperature?) Brix can increase overnightBrix can increase overnight Dessicated berries? Zinfandel/Primitivo?Dessicated berries? Zinfandel/Primitivo?
The Most Important The Most Important Analytical ToolAnalytical Tool
Sugar and EthanolSugar and Ethanol Conversion of sugar to ethanol and Conversion of sugar to ethanol and
carbon dioxide is 90 to 95% efficientcarbon dioxide is 90 to 95% efficient Myth: wild yeast strains are less efficient Myth: wild yeast strains are less efficient
than cultured yeast strainsthan cultured yeast strains This has not been demonstrated and has This has not been demonstrated and has
more to do with marketing than anything more to do with marketing than anything else (Wine writers!)else (Wine writers!)
Cultured yeast strains have been selected for Cultured yeast strains have been selected for ethanol ethanol tolerancetolerance, not efficiency, not efficiency
Final Ethanol % = 0.6 x ˚Brix Final Ethanol % = 0.6 x ˚Brix 0.6 conversion factor may be slightly lower 0.6 conversion factor may be slightly lower
for reds and may be slightly higher for white for reds and may be slightly higher for white wineswines
2008 College Cellars 2008 College Cellars Vintage DataVintage Data
2008Starting
BrixFinal
Ethanol %Conversion
Factor
BC Semillon 22.0 13.5 0.61
Center Cab Sauv 22.2 12.5 0.56
SC Cabernet Franc 23.9 12.9 0.54
Kagels Sangiovese 22.9 13.3 0.58
Lowden Hills Syrah 23.1 14.0 0.61
SC Cabernet Sauv. 24.4 14.3 0.59
SC Malbec 23.1 13.5 0.58
Gibbs Cabernet Franc 23.6 14.2 0.60
JW Lemberger 23.3 13.7 0.59
2007 College Cellars 2007 College Cellars Vintage DataVintage Data
2007 Starting
Brix Ethanol
% Conversion
Factor
SM Sauvignon Blanc 20.0 12.0 0.60
Estate Merlot 24.3 14.0 0.58
Estate Malbec 23.7 13.6 0.57
Sagemoor Semillon 23.5 14.4 0.61
Estate Carmenere 22.4 13.6 0.61
2006 College Cellars 2006 College Cellars Vintage DataVintage Data
2006 Starting
Brix Final Ethanol
Conversion Factor
Sagemoor Semillon 24.2 15.3 0.63
Estate Merlot 25.2 15.0 0.60
Estate Malbec 24.6 14.8 0.60
Frol Syrah 25.4 15.1 0.59
Estate 25.0 15.0 0.60
Demo 23.0 13.0 0.57
Alder Ridge 25.2 15.0 0.60
ExamplesExamples
Hypothetical red Hypothetical red must:must:
26.0˚ x 0.6 = 15.6%26.0˚ x 0.6 = 15.6%
26.0˚ x 0.58 = 15.1%26.0˚ x 0.58 = 15.1%
Hypothetical white: Hypothetical white:
23.0˚ x 0.60 = 13.8%23.0˚ x 0.60 = 13.8%
23.0˚ x 0.62 = 14.3% 23.0˚ x 0.62 = 14.3%
Water Additions 101Water Additions 101
Assume 160 gallons of juice per tonAssume 160 gallons of juice per ton Choose your desired ethanol Choose your desired ethanol
concentration concentration
(<15.0% for reds, <13.5% for whites)(<15.0% for reds, <13.5% for whites) Divide desired ethanol concentration by Divide desired ethanol concentration by
the the conversion factor of 0.6, + or –conversion factor of 0.6, + or – How careful do you want to be?How careful do you want to be?
Volume juice x (Brix have/Brix needed) = Volume Volume juice x (Brix have/Brix needed) = Volume neededneeded
Example: 5.0 tons at Example: 5.0 tons at 27.0˚ Brix.27.0˚ Brix.
For 15.0% ethanol: 15.0%/0.60 = For 15.0% ethanol: 15.0%/0.60 = 25.0˚ Brix 25.0˚ Brix
Volume of juice = 5.0 tons x 160 Volume of juice = 5.0 tons x 160 gallons/ton gallons/ton = 800 gallons= 800 gallons
Volume needed = (27.0/25.0) x 800 Volume needed = (27.0/25.0) x 800 gallons gallons = 864 gallons = 864 gallons
Volume of water = 864 – 800 gallons Volume of water = 864 – 800 gallons
= 64 = 64 gallons of watergallons of water
Saignée and a Water Saignée and a Water Addition Addition
Sure, why not?Sure, why not?
But do you want to But do you want to make a rosé, make a rosé, especially from especially from 27.0˚Brix juice?27.0˚Brix juice?
27.0˚Brix x 0.62 27.0˚Brix x 0.62 conversion factor = conversion factor = 16.7% ethanol16.7% ethanol
Be sure to add a bunch Be sure to add a bunch of water! of water!
Or, dump 25 cases of Or, dump 25 cases of potential product potential product down the drain?!down the drain?!
Dilution?Dilution? Sugars, yes.Sugars, yes.
But this is what we want!But this is what we want! Acids, yes they are diluted.Acids, yes they are diluted.
No problem, acidify the water with tartaric.No problem, acidify the water with tartaric. A rise in pH, not so much.A rise in pH, not so much.
Wine is buffered and will resist a change in Wine is buffered and will resist a change in pHpH
[TA measurements?][TA measurements?] Tannins and anthocyanins? Not so Tannins and anthocyanins? Not so
much eithermuch either Add tannins, oak chips, if you wish, but not Add tannins, oak chips, if you wish, but not
necessarily because you are adding water.necessarily because you are adding water.
Take Home MessageTake Home Message
Do your job! Finishing the alcoholic Do your job! Finishing the alcoholic fermentation is the winemakers fermentation is the winemakers primary responsibility.primary responsibility.
Take extreme care to obtain and Take extreme care to obtain and accurate initial Brix reading. It is the accurate initial Brix reading. It is the most important measurement you most important measurement you take.take.
Is dilution a solution? YES! Add Is dilution a solution? YES! Add enough (acidified?) water to finish enough (acidified?) water to finish fermentation.fermentation.