VOL. 3 / ISSUE 1
HARVEST 2016
WINEMAKER’S Q UA RT E R LY PRESENTED BY ETS LABS
2016 HARVEST GUIDE
Welcome to this special harvest issue of the Winemaker’s Quarterly.
Inside, you'll find updates about our latest additions in Paso Robles and Newberg, tips for shipping juice samples if you're outside our courier area, and a quick guide to our harvest hours and service details at each of our five locations. Just like regular issues of the Winemaker's Quarterly, we also dive in to some of the topics most relevant this time of year in our featured articles: You'll learn how the components of the Juice Panel work together to provide insights that go "beyond brix", the importance of seeing the full picture of the microbes coming in on your fruit, and common questions about predicting potential alcohol and choosing sugar analysis.
We hope that this collection of tools and references will help you get the most out of your harvest – but we've always said that the most important service ETS provides our clients is our on-call support and expertise. Customer service is at the heart of everything we do, and our technical experts are always a call, or click, away. Whether it's choosing the right analysis, troubleshooting tough problems, designing a testing plan, or just interpreting and understanding results, we're here when you need us, and happy to help. We look forward to working with you to make this harvest the best one yet.
You can also find a quick guide to a handful of the analytical tools that are most popular this time of year, and details on the same-day on-site analyses available at our satellite laboratories.
Marjorie Burns Co-founder
Gordon Burns Co-founder / Technical Director
mburns@etslabs.com
gburns@etslabs.com
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TA B L E O F C O N T E N T S
pages 18-21 Building your Harvest Toolkit A selection of our most popular analytical tools to get the most out of your harvest.
pages 06-10 Beyond °Brix Get the complete picture for informed winemaking with the harvest Juice Panel
pages 14-15 What's coming in on your fruit? Prevent spoilage and stuck fermentations with Scorpions genetic detection
page 16-17 Questions and Answers Answers to common harvest questions, including how to estimate potential alcohol, understanding "Residual Sugar" and choosing the right sugar analysis.
pages 11-13 Building a Phenolic Program
page 25 Gearing Up for Harvest Juice samples need special handling when being shipped to get them here intact, and ensure accurate results.
page 23 Onsite Juice Analyses at Satellite Labs
pages 22 New Near You
pages 26-31
We're expanding our local services and bringing advanced technologies to our satellite labs.
Our Locations p. 27- St. Helena p. 28- Paso Robles
page 24
p. 29- Healdsburg
Sampling Strategy
p. 30- Newberg p. 31- Walla Walla
JUICE PANEL
° Beyond Brix Winemakers rely on juice chemistry analysis for a more complete picture of must composition at harvest that goes beyond traditional TA, pH, and °Brix. Combining modern tools gives vital insights to predict wine composition and make informed vineyard management decisions.
A
thorough analytical picture is needed to plan appropriate winemaking strategies in response to changing must compositions. Analyzing free run juice provides data that allows the winemaker to identify anything unusual about the current vintage, and to compare differences in composition from vintage to vintage.
Because the must components are in a state of flux throughout the alcoholic fermentation to post-malolactic fermentation, many winemakers prefer to make incremental adjustments rather than rely on one initial or massive adjustment. Winemakers who are targeting a certain TA and pH or ethanol level, for instance, often check their juice chemistry again at the fermentation midpoint. These mid-point numbers are used to make ongoing and final fermentation adjustments, making it " The sugar in raisins easier for winemakers to achieve their target or shriveled grapes values and providing a may not release more controlled outcome.
initially, providing an underestimate of total sugar and potential alcohol. "
Whether you analyze your free-run juice, monitor your midfermentation chemistry, or do both, it is important to understand the analytical results in context within the fermentation process stage.
Values can change during fermentation Clients sometimes ask why they see a difference in the concentration of acids, sugars, or alcohol potential between their free-run juice and mid to end-stage fermentation results. Differences between the two are often due to sampling and processing. The free-run juices obtained by crushing grape cluster samples may not reflect the actual content of some juice components such as acids and potassium, since they can initially be sequestered at high levels in grape tissue next to the skin. As the grape tissue breaks down during the initial fermentation stages, the resulting extraction of acids and potassium from the tissue into the juice can contribute to the observed differences. Likewise, the sugar in raisins or shriveled grapes may not release initially, providing an underestimate of total sugar and potential alcohol. It is not unusual to observe differences between the levels of acids, potassium and sugar/ potential alcohol in different samples from the same vineyard. Variations can occur depending on the vineyard sampling strategy and how representative the samples are of the vineyard, as well as how thoroughly each sample is crushed and mixed. All of these factors can contribute to the differences observed between the initial free run juice and the final wine composition.
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SUGAR CONTEN T °Brix is a measure of soluble solids in juice and must. The soluble solids in grape juice are primarily sugars. Organic acids, however, have a significant impact on brix with unripe grapes. Sugar concentration increases rapidly in grapes as they mature. This increase is usually due to sugar movement from the leaves to the fruit. During the final stages of berry development, berry dehydration may also contribute significantly to the final sugar concentration. The sum of glucose + fructose measures the two main sugars present in juice that can be fermented by yeast. This analysis provides a sound basis for estimates of potential ethanol in the wine. This additional analysis is an important supplement to °Brix testing when final ethanol predictions are critical.
Tartaric acid is one of the two major organic acids found in grapes. It accumulates in grape tissue early during development and declines during ripening due to berry growth and dilution. Tartaric acid is not usually metabolized in grapes. It is present in grapes, must, and wine as a free acid and weak acid-salt complex. Tartaric acid-salts may precipitate, primarily as potassium bitartrate and calcium tartrate. Both the formation and solubility of salts are affected by a balance of components that are in flux throughout the early life of a wine. An increase in the ratio of the free tartaric acid to the tartaric acid salts will cause a decrease in pH. This will affect the flavor, balance, and stability of the final product. Tartaric acid is commonly used to adjust the acid balance of juices and wines. Understanding tartrate interactions is important in designing appropriate acidification strategies. 8
°Brix is used as an estimate of sugar concentration and often as a predictor of potential alcohol. °Brix is not a true measure of fermentable sugar. Two juices with identical °Brix may have very different final alcohol concentrations due to varying amounts of fermentable sugars. It's important to note that in ripe fruit, glucose + fructose numbers often appear higher than the corresponding °Brix results. This is because °Brix is measured as a percentage by weight, meaning brix values are greatly influenced by the density of juice. Glucose + Fructose is measured as weight by volume and is independent of juice density. A must with 23.3 °Brix will not have 23.3% by volume fermentable sugar. F O R M O R E O N S U G A R A N A LY S I S A N D PREDICTING POTENTIAL ALCOHOL, SEE Q&A (P. 16)
°Brix is not a true measure of fermentable sugar. Two juices with identical °Brix may have very different final alcohol concentrations due to varying amounts of fermentable sugars.
pH is a measure of free hydrogen ions in solution (which corresponds to the chemical definition of acidity) and is used as a gauge of wine acidity. Wine color stability, potassium bitartrate stability (cold stability), calcium stability, and molecular SO2 level are directly related to wine pH. pH is also critical in relationship to microbial stability, interactions of phenolic compounds, and color expression.
ACID BALANCE
The acid composition of must is a complex balance of free hydrogen ions, acids, acid salts, and cations. Concentrations of these various components and their interactions influence many winemaking parameters.
Potassium is the primary cation present in grape tissue. Potassium concentration in the berry is a function of root uptake and translocation. Both are strongly affected by viticultural factors including choice of rootstock, potassium fertilization, and canopy management. Potassium moves into cells in exchange for hydrogen ions from organic acids. Potassium concentration is highest near the grape skin. Crushing, skin contact, and pressing all influence potassium levels. Potassium is a critical factor in acid salt formation, tartrate precipitation, buffer capacity, and pH.
The principal objective of acid management is to achieve and maintain a pH favorable to optimum wine balance and stability.
Malic acid accumulates early in berry development and declines during ripening due to dilution and respiration. Viticultural practices and grape cluster environments may directly affect respiration rates of malic acid. Malic acid levels affect pH and titratable acidity. Malic acid is converted to lactic acid during malolactic fermentation, causing the loss of an acid group. The effect of this acid reduction on pH depends upon the initial amount of malic acid and buffer capacity of the wine. Malolactic fermentation in wines containing low levels of malic acid and high buffer capacity will have little impact on wine pH. Malolactic conversion in wines with high malic acid and low buffer capacity can result in a substantial pH increase.
Titratable acidity (TA) measures total available hydrogen ions in solution. This measurement includes both the free hydrogen ions and the undissociated hydrogen ions from acids that can be neutralized by sodium hydroxide. TA is the most widely used measurement of acidity in wine. Although generally considered a simple parameter, titratable acidity is actually a reflection of complex interactions between the hydrogen ions, organic acids, organic acid-salts, and cations in solution. Often there is no direct correlation between TA and pH. Two musts with similar titratable acidity may have very different pH values.
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We are unable to run Harvest Juice Panels on fermenting samples, because even small amounts of alcohol can cause inaccurate or misleading results. Fermenting samples should instead be submitted for individual tests. Contact us for help choosing the appropriate analyses.
NITROGEN COMPOUNDS Sluggish and stuck fermentations, coupled with serious sulfide formation, have become increasingly common and are often associated with deficiencies of yeast assimilable nitrogen in the must. However, excessive concentrations of certain nitrogen compounds have been associated with microbial spoilage and other fermentation problems.
Yeast assimilable nitrogen includes both alpha amino nitrogen (NOPA) and ammonia. Analysis of only alpha amino nitrogen or only ammonia nitrogen does not provide an accurate indication of total nitrogen status for a given must.
Ammonia results are expressed as mg NH3 per liter. These values may be expressed as nitrogen equivalents by multiplying NH3 results by 0.82. Alpha amino nitrogen, otherwise referred to as “Nitrogen by OPA�, or NOPA, is determined using a method specific for alpha amino groups. It is a measurement of primary amino acids usable by yeast. NOPA does not include proline, which is not utilized by yeast, or ammonia. NOPA results are expressed as mg nitrogen per liter.
Ammonia is the form of nitrogen nutrition preferred by yeast. Wineries routinely supplement nitrogen deficient musts with diammonium phosphate at the start of fermentation to provide adequate nitrogen levels. Additional ammonia analysis and adjustments during fermentation may also be beneficial in minimizing the risk of stuck fermentations and sulfide formation.
Knowledge of nitrogen status is critical for effective fermentation management. Nitrogen compounds are essential macronutrients for yeast, and are required for cell growth, multiplication, and yeast activity.
TY AB
AT
ST
AM OB
IAL
RB
CR MI
LC A HY ET
ILI
E
IO AT RM
EF O LF
ID
TA SU
EN RM FE
IC AR RT TA
N
BIT HI IN N TIO
ID AC
G
BU
FF
ER
IN
CT
PH
EF
FE
DI AD ID AC
CA
SO F
N TIO
E NC LA
PA
ML
F
CIT
Y
N IO CT DI BA ID AC
NO HA
CO M M O NLY O BS E RVED V A LUES
low
high
BRIX
19
30
%w/w
GLUCOSE + FRUCTOSE
190
300
g/L
PH
2.9
4.2
TITRATABLE ACID (TA)
3.5
12.0
g/L
1
11
g/L
MALIC ACID
0.5
11
g/L
POTASSIUM
500
4000
mg/L
NOPA
50
400
mg/L
AMMONIA
20
400
mg/L
TARTARIC ACID
10
ET
FE
RM
EN
TA
BL
LP RE
ES UG AR
IO
N
APPLYING THE RESULTS TO WINEM AKING
PHENOLIC PROGRAMS
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BUILDI NG YOUR P HENOLI C S P RO GR AM Winemakers and grape growers can use phenolic tools to target specific aspects of their production, monitor a process, or answer a specialized question. The best value, however, comes from using these tools together to develop a custom program for phenolic management from grape ripening through wine making to finished wines. ETS offers a full suite of advanced HPLC-based analytical tools to evaluate phenolic compounds in grapes, juice, fermenting must and wine. The range of phenolic analyses allows flexible use and implementation to suit individual needs.
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V I N EYA RD DEC I S I O N S GRAPE PHENOLIC PANEL Phenolic compounds in red wine grapes are directly linked to eventual wine flavor, color and aging characteristics. Monitoring phenolic compounds can provide a more complete illustration of fruit maturity than a simple °Brix measurement. As wineries learn to evaluate grape phenolic composition, these parameters will become as useful and indispensable as °Brix or TA in evaluating the development and maturity of red wine grapes. The changes in grape tannin are particularly important for red wine picking decisions. The grape phenolic panel can track changes in seed ripening, skin tannin extractability and tannin modification. Dilution and concentration effects on tannin and other phenolic components can be monitored with the Grape Phenolic Panel particularly when used in conjunction with Grape Water Content.
FI N I S HED W I N E EVA LUAT I ON S RED WINE PHENOLIC PROFILE A historical review of products from within a winery and evaluation of similar products from other producers is an excellent way to establish phenolic benchmarks. This is often the first step in building an integrated program of phenolic analyses. A careful review of finished wines combined with sensory evaluation and market feedback can identify program strengths and weaknesses. The identification of desirable levels for key phenolic components creates targets that can be incorporated into process control points in the vineyard and winery.
MAN AGIN G FERMENTATIO N RAPID PHENOLIC PANEL FOR WINE The major tannin content of wine is extracted by the end of fermentation/ maceration. Monitoring phenolics during this critical period will enable winemakers to better control the process by increasing or decreasing phenolic extraction.
B LEN DI N G RAPID PHENOLIC PANEL FOR WINE OR RED WINE PHENOLIC PROFILE Winemakers interested in consistent tannin and color levels benefit by comparing the phenolic profiles of bulk wines prior to blending. Potential blends can be compared to target phenolic levels and benchmarks prior to final blend preparation.
B OTTLED W I N E C HA RAC TERI ZATI O N RED WINE PHENOLIC PROFILE Many wineries establish QC benchmarks for phenolic content immediately after bottling. This is especially useful for determining product consistency and for monitoring wine development during aging.
W I N E LOT C HA RAC TERI ZATI O N RAPID PHENOLIC PANEL
UN DER STAND ING RAW MATERIA LS GRAPE PHENOLIC PANEL Successful winemaking strategies require accurate information on grape composition. Winemakers use this panel during fermentation to reach target levels of tannin for specific wine styles, to monitor seed extraction, for adjusting tannin modification through oxygenation and for decisions on extended maceration and pressing.
After the completion of fermentation/ maceration, a wine lot typically represents a specific vineyard and fermentation tank. This is an excellent point for collecting quality control data. A comprehensive review of production lots is a powerful tool for monitoring block to block variation and the effects of winemaking practices. Analysis of finished production lots early in the vintage is very useful for changing fermentation practices and targets later in the vintage.
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JUICE SCORPIONS
W H AT ' S C O M I N G I N O N YO U R G R A P E S ? Indigenous microbes coming into the winery on fruit is one of the most important entry routes for spoilage organisms that can cause stuck and sluggish fermentations and VA problems.
Acetic acid bacteria are commonly associated with grapes and the winery environment. The three groups of commonly detected acetic acid bacteria are Gluconobacter, Gluconacetobacter and Acetobacter. Both Gluconacetobacter and Acetobacter can generate acetic acid from ethanol in the presence of oxygen. The presence of these organisms can cause elevated volatile acidity in wines exposed to air.
Identifying and quantifying yeast and bacteria that can cause spoilage during the winemaking process is the first step in preventing these spoilage problems. Using Scorpions to see the full picture of spoilage microbes in the juice from incoming fruit gives the winemaker better situational awareness for potential problems that can occur during the cold soak process, in stuck or sluggish fermentations, or later during wine aging.
Volatile acidity in juice Hanseniaspora (Kloeckera) is a wild apiculate yeast that is often present at high levels on incoming fruit. Hanseniaspora can initiate fermentation in the must and produce high levels of volatile acids, including acetic acid and ethyl acetate. It has been associated with acid rot in grapes infected by Botrytis cinerea. Population levels usually decline as alcohol concentration increases.
Pichia is a wild yeast that is often present at high levels on incoming fruit. Pichia can initiate fermentation, resulting in production of high levels of volatile acids, including acetic acid and ethyl acetate. These yeast have been associated with films formed in barrels and tanks during storage.
Volatile acidity, measured as acetic acid, can be formed throughout the winemaking process. Both acetic acid bacteria and strains of wild yeast – particularly Hanseniaspora and Pichia – are commonly linked to volatile acidity production prior to and in the early stages of fermentation. Elevated VA levels often occur during the cold soak process, or between cold soak and fermentation during red wine production. The VA-producing spoilage microorganisms grow quickly during this time, producing increasing levels of acetic acid until fermentation conditions inhibit their growth. Production of high levels of volatile acidity prior to fermentation can also cause problems later in the production
process, including possible impacts on the fermentation performance and wine sensory attributes. Large numbers of Acetic Acid bacteria on incoming fruit can carry through the fermentation and cause problems with VA production when exposed to air during barrel aging.
Effects on fermentation In addition to causing sensory impacts, large populations of wild yeast can deplete the YAN in the must, resulting in a YAN deficiency for the Saccharomyces cerevisiae driving the fermentation. Winemakers who detect high levels of Hanseniaspora or Pichia in a must usually recheck YAN before yeast inoculation, and supplement YAN if necessary. Likewise, if the Scorpions assay detects heterofermentative lactic acid bacteria, such as Lactobacillus brevis, L. kunkeei, L. hilgardii, L. fermentum, and Oenococcus oeni, in a juice, winemakers usually increase their monitoring of malic acid and microbe levels if the fermentation becomes sluggish or stuck. Early identification of the presence of these bacteria and recognizing the risk they pose to difficult fermentations is key to preventing VA formation in stuck fermentations.
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Q& Q
A
W H AT ' S T H E B E S T W AY T O P R E D I C T P OT E N T I A L A LCO H O L L E V E L S ?
Predicting potential alcohol levels in finished wines sounds simple, but there is more than one way to measure “sugar”, and formulas to convert this sugar into potential alcohol often miss the mark. The “old school” method was to multiply °Brix by 0.6. One degree Brix is defined as 1 gram of sucrose in 100 grams of aqueous solution. However, grape juice does not naturally contain sucrose, but rather glucose, fructose, and a variety of organic acids and other dissolved solids. So when used for grape juice, °Brix is actually just an approximation of dissolved sugar, not an accurate representation of the fermentable sugars, and using ºBrix for estimating potential alcohol adds an additional layer of uncertainty to alcohol predictions. Differences between ºBrix and actual fermentable sugar content are even more pronounced in high ºBrix fruit and in fruit affected by fungal growth. How ºBrix is measured also has an influence. Differences exist between ºBrix by refractometry, densitometry (using either hydrometers or digital instruments), and other secondary measurements. The differences
Q
A
A more modern calculation that has proven to be more accurate uses glucose+fructose analysis, which provides a more accurate measurement of the levels of fermentable sugar compared to using ºBrix. Note that in ripe fruit, glucose + fructose numbers often appear higher than the corresponding ºBrix results, because ºBrix is measured as a percentage by weight, meaning ºBrix values are greatly influenced by the density of the juice, while glucose + fructose is measured as weight by volume and is independent of juice density. An official conversion rate formula used in Europe is: Potential Alcohol (% vol) = glucose + fructose (g/L) / 16.83. In practice, rounding the 16.83 conversion factor to 17 is common. F O R M O R E D E TA I L S , S E E " B E YO N D B R I X " ( P . 8 )
H O W A C C U R AT E A R E P O T E N T I A L A L C O H O L E S T I M AT E S ?
Our clients have reported that glucose + fructose values improve the quality of their predictions, but it is important to remember that yeast populations and fermentation conditions vary, and any prediction of potential alcohol is only an approximation. Alcohol conversion ratios can be variable, so it is possible your actual alcohol may be lower or higher than the estimate.
Many of our clients have found that the conversion rates observed for their own yeasts and fermentation conditions remain relatively constant, and they use their internally observed conversion rates to calculate potential alcohol content based on their glucose + fructose values. With white wines, predictions are usually fairly accurate. With red wine, however, getting a truly
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among the various measurement techniques are quite unpredictable depending on sample composition.
representative juice sample can be a challenge and can affect potential alcohol predictions. A juice sample taken soon after a tank is filled may not take into account un-popped berries, unripe berries (less sugar and more acids), and raisins (sometimes an overlooked source of large amounts of sugar, acid, and potassium). We suggest sampling after an initial 10°Brix drop, and analyzing the fermenting sample for glucose + fructose and alcohol simultaneously for a more accurate potential alcohol estimate. Proper sample preparation matters, too: in our lab, juices are centrifuged before analysis, and then mixed by inversion to avoid stratification, ensuring the most accurate results. Particulates have a minimal impact on refractometry, but can have a large impact on densitometry results.
Q
A
W H AT I S " R E S I D U A L S U G A R " A N D W H I C H S U G A R A N A LY S I S S H O U L D I C H O O S E ?
In the wine industry, a term like "sugar" can mean different things. Clients often request testing for "Residual Sugar", but this term can be very ambiguous. In wine, “residual sugar” usually refers to the sum of Glucose + Fructose, an indication the amount of fermentable sugars remaining post fermentation, which is also an indication of ‘dryness’.
GLUCOSE A N D F R U C TOS E PANEL The Glucose and Fructose Panel provides the individual levels of glucose and fructose, in addition to their combined concentration. This test is often requested to investigate or remedy stuck or sluggish fermentations.
°BRIX
GLU COS E + FRUCTOSE
°Brix is a measurement of the apparent concentration of sugar. It is commonly used for grape juice and must and is expressed as a percentage by weight (% w/w). One degree Brix is defined as 1 gram of sucrose in 100 grams of aqueous solution. When the solution contains dissolved solids other than pure sucrose, as is the case for grape juice and must, the °Brix is only an approximation of dissolved sugar.
In grape juice, Glucose + Fructose analysis measures the combined concentrations of the two main sugars present that can be consumed by yeast, also known as "fermentable sugars." Compared to °Brix, Glucose + Fructose can provide a better estimate of potential alcohol concentration after fermentation.
R E D U CI N G S U GAR
GLU COS E + FRUCTOSE (I N V ERTED)
Historically, “Residual Sugar” was measured by the Reducing Sugar method. This test derives its name from the ability of most sugars in juice or wine to ‘reduce’ other compounds. The most common reducing sugars are glucose and fructose. However, the method does not distinguish between fermentable and non-fermentable sugars, or other ‘reducing’ compounds for that matter, and these other compounds may contribute to reported results. Because of these limitations, the Reducing Sugar method is no longer the preferred choice to monitor completion of primary fermentation.
Sucrose is not captured by this test. If it has been used in the winemaking process (such as for chaptalization of must, secondary fermentation of sparkling wine or added as a sweetener) measurement of Glucose + Fructose alone is usually not adequate – instead see Glucose + Fructose (Inverted)
Inverted Glucose + Fructose provides the sum of the concentrations of glucose and fructose after “inversion” of the sample. Inversion is a process by which sucrose is broken apart into glucose and fructose, so that it contributes to reported results. Hence, this test is useful when “Residual Sugar” is required after chaptalization of must, secondary fermentation of sparklings or whenever sucrose has been used as a sweetener in wine, other alcohol beverages or spirits.
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HARVEST TOOLKIT 18
Get the most out of your harvest. Prevent problems and make informed decisions throughout the winemaking process with this selection of our most popular juice and berry analyses.
E T S SCORPI O N S J U I CE S POI LAGE P AN EL TM
Wild yeast and bacteria from the vineyard may be introduced into the winery on the harvested fruit, causing spontaneous fermentation and spoilage. ScorpionsTM DNA analysis offers winemakers an early detection tool to identify these spoilage organisms. Despite the best practice of modern winemaking methods, microbial contamination often occurs during wine production. Spoilage microbes are capable of survival and growth in the wine, potentially producing off-flavors, off aromas, and turbidity. Microbiological contamination is often undetected until related problems in the wine become noticeable by sensory evaluation.
Scorpions™ assays, based on specific genetic targets, detect the full range of wine and juice spoilage organisms. This genetic analysis method detects microbial populations directly in wine or juice. Results are routinely reported within two business days, giving winemakers the ability to address problems before wine defects occur. Targeted genetic probes give the winemaker the ability to monitor only those specific spoilage organisms that have the potential to adversely impact wine quality, and to accurately measure populations down to extremely low levels.
HA R V E ST JU IC E PA N E L Our most popular harvest panel offers a full range of grape and must analyses, combining more than 10 tests including fermentable sugar (to help estimate alcohol content) and YAN (yeast-assimilable nitrogen — to help predict sluggish or stuck fermentation and potential sulfide formation.)
G R A P E WAT E R CO N TEN T Changes in grape water content influence finished wine composition and can be as important as standard sugar and acid measurements when making picking decisions. Grape water content is also very useful for understanding changes in TA, pH, ºBrix, and other harvest indicators.
MONITOR ING IB M P The compound responsible for a "green bell pepper" aroma in wine, IBMP, decreases quickly during maturation. But once grapes are picked, it is hard to control. Monitoring changes in grape IBMP directly influences final levels in wine, and is crucial in making picking decisions.
G LU TAT H I O N E Glutathione, a natural grape antioxidant, can protect the aroma and flavor of white and rosé wines and prevents premature aging. Glutathione levels fluctuate during production, as the compound can be absorbed by yeast and then released after fermentation.
BOT RYT IS P A NEL The comprehensive test checks grapes for Botrytis using ScorpionsTM and laccase analysis, and detects both the spoilage organism and its byproducts that can harm your wine.
L ACCA S E ACT I VI TY Laccase is associated with rot caused by Botrytis, but even moderate SO2 levels interfere with traditional laccase tests, making them unreliable. The ETS laccase analysis is not affected by SO2, allowing accurate detection of alccase in juice and wine samples.
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R A P I D P HEN OLI CS By the end of maceration or fermentation, the tannin content of a wine is already fixed. Monitoring phenolics during this critical period allows winemakers to better control tannins by increasing or decreasing phenolic extraction.
GRAP E P HEN OLI CS Follow changes in grape phenolics during ripening, using the catechin and tannin "ripeness" index to monitor seed ripening, and quercetin analysis to monitor canopy effects on grape phenolics.
D N A FI N GERP RI N TI N G ETS Laboratories offers DNA fingerprinting to distinguish between closely related strains of Saccharomyces and Oenococcus. ETS MLVA technology allows winemakers to monitor yeast and bacteria in native fermentations and check the efficiency of inoculations with commercial strains.
Y EAS T V I AB I LI TY Our automated method reports yeast viability and total cell count within hours, and the real-time microscopic flow image analysis examines 1,000 times the volume used in standard microscopic methods, vastly increasing the accuracy of your results.
S M OKE TAI N T The compounds in smoke are absorbed by vines and can cause unwanted flavors in wine. Analyzing for these compounds allows winemakers to screen grapes for the risk of smoke taint and work to mitigate its effects.
EU CALY P TOL Eucalyptus character is a controversial sensory expression in red wines from California and countries with Mediterranean climates. Even a slight “eucalyptus� note can interfere with delicate varietal aromas, and can have a detrimental influence on certain grape varieties.
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N E W N E A R YO U Since we first opened our doors in St. Helena in 1978, we’ve grown alongside the wine industry, partnering with our clients as they’ve gone on to create many of the world’s finest wines. We’re continuing to invest in other rapidly growing wine regions by expanding our local services and supporting winemakers with advanced tools and technical assistance. Here’s what’s new at our satellite laboratories for harvest 2016:
CERTIFIED QUALITY A2LA ISO 17025 ACCREDITATION 2016
PASO ROBLES, CALIF.
ETS is proud that our new Paso Robles laboratory, which has received ISO 17025 accreditation, is the first ISOaccredited wine laboratory in the Central Coast. All ETS locations maintain an ISO accreditation, supporting the local and global wine community with reliable analyses that winemakers can count on, every time.
LOCAL
PHENOLICS It’s now even easier to implement a phenolic management program with quicker local analysis. We’ve made significant investments to expand our industry-standard HPLC phenolic analyses to our satellite locations,
starting with Paso Robles and Newberg. Winemakers in the Central Coast and the Willamette Valley now have local access to our core phenolic analyses, including the Rapid Phenolic Panels for juice and wine, and the Grape Phenolic Panel.
SCORPION
SPOILAGE PANELS We’re excited to announce that we’re bringing our Scorpions DNA analysis to the Central Coast. Starting this harvest, we’ll be running Scorpion panels for juice and wine onsite
in our Paso Robles lab. This new investment will give winemakers local service and rapid turnaround on the industry’s most precise and reliable analyses for spoilage yeast and bacteria.
READ MORE ON PAGE 15
S TAY L O C A L
&
We’re rolling out Export analyses to our satellite laboratories, starting with Paso Robles and Newberg. Winemakers in the Central Coast and Willamette Valley can now receive
local service and faster turnaround on many of our Export Panels, including the Pacific Rim Panel, the European Community Export Certificate, and the VI1 panel for white wines.
Our complimentary sample pickup service is coming to the Central Coast! See page 28 for details 22
GO GLOBAL
L O C A L J U I C E A N A LY S E S AT S AT E L L I T E L A B O R AT O R I E S A L L S AT E L L I T E S
Samples can be dropped off locally for any analysis ETS offers. These common harvest analyses will be run onsite for quicker turnaround.
A N A LY S I S
TECHNIQUE
TURNAROUND
JUICE PANEL
MINERVA
SAME DAY
BUFFER CAPACITY
MANUAL
SAME DAY
ETHANOL
MINERVA
SAME DAY
FREE SO2
FLOW INJECTION
SAME DAY
TOTAL SO2
FLOW INJECTION
SAME DAY
TURBIDITY
TURBIDIMETRY
SAME DAY
VOLATILE ACIDITY
SEQUENTIAL ANALYZER
SAME DAY
GRAPE MATURITY MONITORING PANEL
VARIOUS
SAME DAY
RAPID PHENOLIC PANEL
HPLC
1 DAY
GRAPE PHENOLIC PANEL
HPLC
1 DAY
SCORPIONS BACTERIA JUICE PANEL
SCORPIONS™
2 DAYS
SCORPIONS YEAST JUICE PANEL
SCORPIONS™
2 DAYS
SCORPIONS COMBINED JUICE PANEL
SCORPIONS™
2 DAYS
BRIX GLUCOSE + FRUCTOSE PH TA (TITRATABLE ACIDITY) TARTARIC ACID L-MALIC ACID POTASSIUM NOPA AMMONIA
PA S O R O B L E S & NEWBERG
PA S O R O B L E S
VISIT OUR WEBSITE FOR CURRENT PRICES, AND THE FULL LIST OF O N S I T E W I N E A N A LY S E S .
H A NDLE W I T H
CARE
It’s important to collect and handle harvest samples carefully to ensure accurate and representative results. We’ve collected our recommendations to help you get the most out of your harvest analyses.
JUICE SAMPLING Most harvest samples received at ETS come to the laboratory as juice. Berries pressed for a juice sample should be selected from at least 20-40 different clusters, and can easily be pressed by hand in their collection bag – pour the juice into a standard ETS 60mL sample tube and label with your ETS client labels. Samples should be kept cool to prevent fermentation.
GRAPE SAMPLING FOR PHENOLICS For grape phenolic testing, a representative sample is critical to obtain accurate results, especially in varietals with tight clusters. Samples for the Grape Phenolic Panel should include berries from at least 20-40 different clusters. Clusters can be collected either from harvest containers or directly from the vineyard. To get a representative sample, all the berries must be stripped from the clusters and mixed before bagging a 300-400 berry sample for analysis (about 500g or 16 oz). Samples should contain only intact and undamaged fruit to ensure accurate results.
BERRY SAMPLING Take 200-400 berries per block. Pick berries from random clusters on both sides of the row. Take berries from the top and bottom of both the front and back of each cluster. *Samples submitted for berry analysis should contain only intact and undamaged fruit.
We encourage clients to submit berry samples rather than whole clusters. If samples are submitted as clusters, ETS will prepare a berry sample for an additional fee.
LABELING Each bag of berries should be clearly labeled with the client name, sample ID, and analyses to be performed. ETS provides free sample labels that are pre-printed and barcoded with your client ID – visit our website, or give us a call.
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GEAR UP FOR HARVEST
Don’t get caught empty handed – order complimentary tubes, pre-printed labels, and shipping pods to take the headache out of collecting and shipping samples.
1. Login to your ETS account and select the winery you're ordering supplies for.
Outside the range of our sample pickup service? ETS offers free shipping kits, which include an insulated envelope and an ice pack, to help you easily send in samples no matter where you're located.
S H I PP IN G JU I CE S AM P LES F O R R EGU LAR AN ALYS ES
S HI P P I N G JU I CE SAMPLES FOR S CORP I ON ANALYSIS
To prevent problems from fermentation, juice samples should be frozen or boiled for shipment, and clearly marked as either “FROZEN” or “BOILED” depending on the treatment used.
To ensure accurate results, it's important to avoid damaging DNA or killing yeast and bacteria:
Boiling Boil samples with a loosely fitting cap to prevent evaporation and concentration. Do not over-boil.
2. Use the "Get Supplies" button on the dashboard to place a supply order.
° Keep samples cool with ice packs. Ship by overnight delivery using a °parcel carrier like FedEx, UPS, or GSO. Scorpions samples should not be frozen or boiled.
Freezing Freeze the sample in a plastic ETS sample tube. Do not over-fill the tube – leave a small space for the sample to expand when frozen. Never freeze samples in glass containers to prevent breakage and injury. 25
L O C AT I O N S & SERVICES In addition to our St. Helena headquarters, we operate satellite laboratories across the West coast to bring advanced tools to winemakers' doorsteps and provide local support to other growing wine regions. These quick guides provide a reference for the 2016 harvest, including weekend hours and convenience services to make it easier than ever to send in harvest samples, including dropbox locations and complimentary courier service. As always, if you have any questions, just call your local lab and we'll be happy to help.
S T. H E L E N A C A L I F O R N I A
PHONE
(707) 963-4806
SHIPPING ADDRESS
A F T E R H O U R S D RO P B OX ST. HELENA Located at our laboratory, next to the main entrance.
COURIER SERVICE Our complimentary courier service is available in Napa, Sonoma, and Mendocino counties every day ETS is open.
Samples left overnight will be processed when we open the following business day. REQUEST A PICKUP
899 Adams Street, Suite A St. Helena, CA 94574
You can request a courier pickup by logging in to your ETS account, or by calling our lab.
SEE INSTRUCTIONS FOR SHIPPING JUICE SAMPLES – P. 25 DEADLINE
Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.
HOURS Monday – Friday: 7am – 10pm YEAR-ROUND
WEEKEND SCHEDULE F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS
DROPBOX IS LOCKED F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”
LO D I D RO P B OX E S TAT E C R U S H PICKUP TIME
A U G 1 5 – Saturday: 9am - 4pm Sunday: On Call* SEPT 4
Samples are picked up at 10am each weekday, and Saturdays during harvest.
S E P T 5 – Saturday: 9am - 6pm O C T 3 0 Sunday: 9am - 4pm
Anything left after 10am will be processed with the next pickup.
O C T 3 1 – Saturday: On Call* N O V 2 0 Sunday: On Call* * TO SCHEDULE ON-CALL SERVICE, P L E A S E C A L L B Y 2 P M O N F R I D AY
OPENING HOURS
2 W. Lockeford Street Lodi, CA
THE DROPBOX IS AVAILABLE WHEN E S TAT E C R U S H I S O P E N : 8 A M - 5 P M W E E K D AY S & 1 2 P M - 5 P M W E E K E N D S
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PASO ROBLES
PHONE
(805) 434-9322
CALIFORNIA
A F T E R H O U R S D RO P B OX PASO ROBLES Located at our laboratory, next to the front door.
ADDRESS
COURIER SERVICE We're excited to launch complimentary courier service this September for our clients in the Central Coast.
Samples left overnight will be processed when we open the following business day. REQUEST A PICKUP
3320 Ramada Drive, Suite B Paso Robles, CA 93446
You can request a courier pickup by logging in to your ETS account, or by calling our Paso Robles lab.
I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB
DEADLINE
Please request a pickup by 10 am. This allows us to ensure speedy turnaround on time-critical harvest analyses.
HOURS Monday – Friday: 7am – 7pm YEAR-ROUND
WEEKEND SCHEDULE F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS
A U G 1 5 – Saturday: On Call* Sunday: On Call* SEPT 4 S E P T 5 – Saturday: 9am - 4pm O C T 1 6 Sunday: 9am - 4pm O C T 1 7 – Saturday: 9am - 4pm O C T 3 0 Sunday: On Call* O C T 3 1 – Saturday: On Call* N O V 2 0 Sunday: On Call* * TO SCHEDULE ON-CALL SERVICE, P L E A S E C A L L B Y 2 P M O N F R I D AY
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DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”
COURIER SERVICE SERVICE AREA We're currently picking up samples in the Paso Robles and SLO areas. We will continue to expand as demand grows- follow us on twitter for updates.
HEALDSBURG CALIFORNIA
PHONE
(707) 433-7051
A F T E R H O U R S D RO P B OX HEALDSBURG Located at our laboratory, on the north side of the building.
ADDRESS
COURIER SERVICE Our complimentary courier service is available in Napa, Sonoma, and Mendocino counties every day ETS is open.
Samples left overnight will be processed when we open the following business day. REQUEST A PICKUP
190 Foss Creek Circle, Suite G Healdsburg, CA 95448
You can request a courier pickup by logging in to your ETS account, or by calling our lab.
I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB
DEADLINE
Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.
HOURS Monday – Friday: 7am –7pm YEAR-ROUND
DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”
WEEKEND SCHEDULE F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS
A U G 1 5 – Saturday: 9am - 4pm Sunday: On Call* SEPT 4 S E P T 5 – Saturday: 9am - 4pm O C T 2 3 Sunday: 9am - 4pm O C T 2 4 – Saturday: On Call* N O V 2 0 Sunday: On Call* * TO SCHEDULE ON-CALL SERVICE, P L E A S E C A L L B Y 2 P M O N F R I D AY
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NEWBERG OREGON
PHONE
(503) 537-6245
A F T E R H O U R S D RO P B OX NEWBERG Located at our laboratory, next to the main entrance.
ADDRESS
Samples left overnight will be processed when we open the following business day.
COURIER SERVICE Our complimentary courier service is available in Salem, McMinnville, Newberg, and the surrounding areas every day ETS is scheduled to be open.
REQUEST A PICKUP
214 W. Hancock Street Newberg, OR 97132
You can request a courier pickup by logging in to your ETS account, or by calling our lab.
I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB DEADLINE
Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.
HOURS Monday – Friday: 7am – 7pm YEAR-ROUND
WEEKEND SCHEDULE F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS
ROS E B E RG D RO P B OX UMPQUA COMMUNITY COLLEGE
PICKUP TIME
AUG 15 – Saturday: On Call* Sunday: On Call* SEPT 4
Samples are picked up at 10am each weekday, and Saturdays during harvest.
SEPT 5 – OCT 16
Saturday: 9am - 4pm Sunday: On Call*
Anything left after 10am will be processed with the next pickup.
OCT 17 – NOV 20
Saturday: On Call* Sunday: On Call*
* TO SCHEDULE ON-CALL SERVICE, P L E A S E C A L L B Y 2 P M O N F R I D AY
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DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”
912 Umpqua College Rd. Roseburg, OR
WALLA WALLA WASHINGTON
PHONE
(509) 524-5182
ADDRESS
A F T E R H O U R S D RO P B OX WA L L A WA L L A
COURIER SERVICE
Located at our laboratory, next to the main entrance.
Our complimentary courier service is available in Walla Walla and the surrounding areas every day ETS is scheduled to be open.
Samples left overnight will be processed when we open the following business day.
3020 E. Isaacs Ave. Walla Walla, WA 99362
REQUEST A PICKUP
You can request a courier pickup by logging in to your ETS account, or by calling our lab.
I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB
DEADLINE
Please request a pickup by 10 am
HOURS Monday – Friday: 7am – 7pm YEAR-ROUND
DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”
This allows us to ensure speedy turnaround on time-critical harvest analyses.
WEEKEND SCHEDULE
D R O P B O X L O C AT I O N S
F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS
PROSSER B G ’ S B I C YC L E S
R E D M O U N TA I N COOPER WINE CO.
PA S C O CENTRAL INDUSTRIAL SALES
401 7th St. Prosser, WA
35306 N Sunset Rd. Benton City, WA
1205 E Marvin St. Pasco, WA
DROP SAMPLES BY 10:30 AM FOR S A M E - D AY D E L I V E R Y M O N D AY F R I D AY
DROP SAMPLES BY 11:15 AM FOR S A M E - D AY D E L I V E R Y M O N D AY F R I D AY
A U G 1 5 – Saturday: On Call* Sunday: On Call* SEPT 4 S E P T 5 – Saturday: 9am - 4pm O C T 1 6 Sunday: On Call* O C T 1 7 – Saturday: On Call* N O V 2 0 Sunday: On Call* * TO SCHEDULE ON-CALL SERVICE, P L E A S E C A L L B Y 2 P M O N F R I D AY
PICKUP TIME: DROP SAMPLES BY 11:30 AM FOR S A M E - D AY D E L I V E R Y M O N D AY F R I D AY
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WWW.ETSLABS.COM S t. H e l e n a C A
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Healdsburg CA
INFO@ETSLABS.COM |
PA S O R OBLE S C A |
(707) 963-4806
NEWBERG OR
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Wall a Wall a WA