sizing filters version 1.0 … because filtration is a grey
TRANSCRIPT
Sizing Filters Version 1.0 … because filtration is a grey area.•
Temperature Control • Timely Processing • Assessing a Wines “Risk
#” • Lab Analysis • Chemical/Physical Stability • Proper Use of SO2
• Microbial Management • Clarification
• Fermentation/Cap Management • Cellar Storage and Practices • Cleaning/Sanitation/Sterilization • Dissolved Gasses • Bottling/ QC • Post Bottling QC/ Tasting
Temperature control
• Air (traditional room HVAC) • Liquid (chiller unit)
Timely Processing
• Generally speaking, fermentations should be started ask quickly as possible
• Post Harvest handling • Make any chemistry adjustments before inoculation
– Don’t want to shock those yeast, they are our friends!
Assessing a Wines Risk Potential
• Take stock of risk factors – Presence of reducing sugars – Presence of malic acid – Quality of fruit – pH – ETOH content or potential – Nitrogen status
Lab Assays
• Sensory Evaluation • Sugar • ETOH (ethanol) • pH • TA • VA • Light Transmission • Filter
• Dissolved Oxygen Measurement • Enzymatic Analysis
– gluc/fruc, Malic, etc
• Filterability • Turbidity • YAN
Chemical/Physical Stability
• Hybrids can be especially difficult to heat stabilize due to phenolic content – A good strategy can involve the use of fermentation tannins to bind
native protein • This can reduce the amount of bentonite
– Bentonite can be a TCA sink – VERY HARD TO WORK WITH – Calcium compacts harder, but has lower reactivity – Sodium is more reactive, but doesn’t form heavy lees (more wine loss)
Chemical/Physical Stability
• Tannins – Fermentation – Cellaring – Finishing
• Fining Agents – Sparkalloid – PVPP – Gelatin – Isinglass – Mannoproteins – Casein – Silica gel – etc
• Yeast Hull Products – H2S reduction – Metal reduction – Palate modification – Toxin Reduction – ????
BENCH TRIALS
Proper Use of SO2
– SO2 should be used as a component in a QC program. It should not be relied upon to be the sole protector of the wine.
– There push for Low- SO2 wines • We’ve gone to the Moon, but winemaking still needs training wheels.
– SO2 has been used since Roman Times. • SO2 is antimicrobial and antioxidant, making a great
preservative for wine. • Remember that SO2 can be bound over time and lose
effectiveness. This is exacerbated by excess DO levels
pH/ SO2 relationship
• This table only represents the necessary levels to provide anti-microbial protection
• Free SO2 • Bound SO2 • Total SO2 • Dist of sulfur species -- %molecular SO2
Microbial Management
• As winemakers, we are basically farming yeast. – Sometimes we farm bacteria
• What do we do for weeds? – In a desert, we just control water, otherwise we “spray”
• SO2 is the wine equivalent
– Wine “desert” … control SO2 and DO, eliminate fermentables and favorable conditions
HAPPY YEAST!
FR= FAIL! REFERMENTATION
– Steam is a sterilant, SO2 is an inhibitor
• Yeast and Bacteria inoculation: – This is a cornerstone of quality wine
• Only if handled correctly
– Spontaneous MLF can cause off flavors, compounds, and aromas…spoilage
Microbial Control Agents
• SO2 • Sorbate
– Must be used in conjunction with SO2, will affect flavor, can be used by bacteria as a food source = Geranium taint.
• Lysozyme, Bactiless, No Brett Inside • Velcorin
– DMDC
• Filtration
Separation Anxiety
• Filtration/clarification – What kind of filter (or lack thereof) is right for
you? • GPM needed (The Time Factor) • Product type being clarified • $$$ constraints • “fool-proof-ness”
– Use of filtering enzymes and fining aids
Sterile Filtration • The only “sterile” filter is one that can be
integrity tested, ie an Absolute Membrane (0.45µ) • In order to ensure long filter life, the
winemaker must prefilter/clarify the wine *** the bottling line must be sterile downstream of the filter!! This includes the filler valves
Fermentation Management
• The rate of sugar depletion is correlated with Temperature – Faster depletion=higher temps – Slower depletion=lower temps
• THEREFORE, WE CAN CONTROL THE SPEED OF FERMENTATIONS BY CONTROLLING TEMPERATURE
• Faster Fermentations= potential loss of delicate aromatics – Heat toxicity
Fermentation Temp (°F) v Sugar Depletion v Days of ETOH Ferm (White wine)
Sugar depletion: (rate ~1°F per day or less)
Fermentation Temp
Extraction Attraction
• Fermentation management in Reds is as much about skin contact as it is temperature – How long to leave on skins?
• White wines can employ skin contact as well.
• Is the skin contact intentional?
Cellar Storage and Practices
• We should try to be more like brewers in our sanitation lives – We often have the luxury of acidity
and alcohol to help us – They also are hyper-aware of DO
pickup
STERILIZING AGENTS • Ozone
– GAS VS LIQUID
The DO Dance
WHY HAVE WE HISTORICALLY BEEN CONCERNED ABOUT HEADSPACE?
IF IT’S BEEN ABOUT CONTROLLING OXYGEN THIS WHOLE TIME, WHY DON’T WE CONTROL “LIQUIDSPACE” AS
WELL??
• High Exposure• Low Exposure
Bottling Day: The Great Liquid Tiptoe through the Tulips
• Quality control – Clean, and sterilize all components – After flushing lines and filler with inert gas, catch some wine on intial
startup and hone in fill heights. You can return the caught wine to the bottling tank.
– Regular line checks…. What to look for • Visual examination • Before and after breaks or stoppages
Bottling Day QC
• Fill height • Glass type and MFG • Closure type and MFG • Capsule type and MFG • Wine temp • Filter pressure differential • Hose clamps • Dissolved gases
• Internal bottle pressure/vacuum • Proper closure application • Proper label application • Proper box marking • Total count and serial numbers • Source tank • Wine chemistry
Closure Application
• Contact your supplier for recommendations – https://www.corkqc.com/pages/bottling-handbook
• Screwcaps must also be applied correctly – Slip and removal torque, proper thread form, tuck under, reform,
head pressure, etc
Post Bottling QC and Due Diligence
• Hold Library samples for periodic tasting and analysis (chemical and sensory), depending on your distribution chain (3,6,9month)
• Send bottled samples for bottled wine sterility (especially if breakdown occurs or filter swap)
• Store the bottled wine correctly, contact your closure supplier for recommendations
Luke Holcombe 707-790-3601
Topics Covered
Temperature control
Timely Processing
Lab Assays
Chemical/Physical Stability
Chemical/Physical Stability
Proper Use of SO2
w/o a DO plan
Separation Anxiety
Sterile Filtration
Fermentation Management
Fermentation Temp (°F) v Sugar Depletion v Days of ETOH Ferm (White wine)
Extraction Attraction
The DO Dance
Bottling Day: The Great Liquid Tiptoe through the Tulips
Bottling Day QC
Closure Application
So you’ve got the wine in the bottle and you’re done!!!
Post Bottling QC and Due Diligence
Slide Number 33
Slide Number 34
• Fermentation/Cap Management • Cellar Storage and Practices • Cleaning/Sanitation/Sterilization • Dissolved Gasses • Bottling/ QC • Post Bottling QC/ Tasting
Temperature control
• Air (traditional room HVAC) • Liquid (chiller unit)
Timely Processing
• Generally speaking, fermentations should be started ask quickly as possible
• Post Harvest handling • Make any chemistry adjustments before inoculation
– Don’t want to shock those yeast, they are our friends!
Assessing a Wines Risk Potential
• Take stock of risk factors – Presence of reducing sugars – Presence of malic acid – Quality of fruit – pH – ETOH content or potential – Nitrogen status
Lab Assays
• Sensory Evaluation • Sugar • ETOH (ethanol) • pH • TA • VA • Light Transmission • Filter
• Dissolved Oxygen Measurement • Enzymatic Analysis
– gluc/fruc, Malic, etc
• Filterability • Turbidity • YAN
Chemical/Physical Stability
• Hybrids can be especially difficult to heat stabilize due to phenolic content – A good strategy can involve the use of fermentation tannins to bind
native protein • This can reduce the amount of bentonite
– Bentonite can be a TCA sink – VERY HARD TO WORK WITH – Calcium compacts harder, but has lower reactivity – Sodium is more reactive, but doesn’t form heavy lees (more wine loss)
Chemical/Physical Stability
• Tannins – Fermentation – Cellaring – Finishing
• Fining Agents – Sparkalloid – PVPP – Gelatin – Isinglass – Mannoproteins – Casein – Silica gel – etc
• Yeast Hull Products – H2S reduction – Metal reduction – Palate modification – Toxin Reduction – ????
BENCH TRIALS
Proper Use of SO2
– SO2 should be used as a component in a QC program. It should not be relied upon to be the sole protector of the wine.
– There push for Low- SO2 wines • We’ve gone to the Moon, but winemaking still needs training wheels.
– SO2 has been used since Roman Times. • SO2 is antimicrobial and antioxidant, making a great
preservative for wine. • Remember that SO2 can be bound over time and lose
effectiveness. This is exacerbated by excess DO levels
pH/ SO2 relationship
• This table only represents the necessary levels to provide anti-microbial protection
• Free SO2 • Bound SO2 • Total SO2 • Dist of sulfur species -- %molecular SO2
Microbial Management
• As winemakers, we are basically farming yeast. – Sometimes we farm bacteria
• What do we do for weeds? – In a desert, we just control water, otherwise we “spray”
• SO2 is the wine equivalent
– Wine “desert” … control SO2 and DO, eliminate fermentables and favorable conditions
HAPPY YEAST!
FR= FAIL! REFERMENTATION
– Steam is a sterilant, SO2 is an inhibitor
• Yeast and Bacteria inoculation: – This is a cornerstone of quality wine
• Only if handled correctly
– Spontaneous MLF can cause off flavors, compounds, and aromas…spoilage
Microbial Control Agents
• SO2 • Sorbate
– Must be used in conjunction with SO2, will affect flavor, can be used by bacteria as a food source = Geranium taint.
• Lysozyme, Bactiless, No Brett Inside • Velcorin
– DMDC
• Filtration
Separation Anxiety
• Filtration/clarification – What kind of filter (or lack thereof) is right for
you? • GPM needed (The Time Factor) • Product type being clarified • $$$ constraints • “fool-proof-ness”
– Use of filtering enzymes and fining aids
Sterile Filtration • The only “sterile” filter is one that can be
integrity tested, ie an Absolute Membrane (0.45µ) • In order to ensure long filter life, the
winemaker must prefilter/clarify the wine *** the bottling line must be sterile downstream of the filter!! This includes the filler valves
Fermentation Management
• The rate of sugar depletion is correlated with Temperature – Faster depletion=higher temps – Slower depletion=lower temps
• THEREFORE, WE CAN CONTROL THE SPEED OF FERMENTATIONS BY CONTROLLING TEMPERATURE
• Faster Fermentations= potential loss of delicate aromatics – Heat toxicity
Fermentation Temp (°F) v Sugar Depletion v Days of ETOH Ferm (White wine)
Sugar depletion: (rate ~1°F per day or less)
Fermentation Temp
Extraction Attraction
• Fermentation management in Reds is as much about skin contact as it is temperature – How long to leave on skins?
• White wines can employ skin contact as well.
• Is the skin contact intentional?
Cellar Storage and Practices
• We should try to be more like brewers in our sanitation lives – We often have the luxury of acidity
and alcohol to help us – They also are hyper-aware of DO
pickup
STERILIZING AGENTS • Ozone
– GAS VS LIQUID
The DO Dance
WHY HAVE WE HISTORICALLY BEEN CONCERNED ABOUT HEADSPACE?
IF IT’S BEEN ABOUT CONTROLLING OXYGEN THIS WHOLE TIME, WHY DON’T WE CONTROL “LIQUIDSPACE” AS
WELL??
• High Exposure• Low Exposure
Bottling Day: The Great Liquid Tiptoe through the Tulips
• Quality control – Clean, and sterilize all components – After flushing lines and filler with inert gas, catch some wine on intial
startup and hone in fill heights. You can return the caught wine to the bottling tank.
– Regular line checks…. What to look for • Visual examination • Before and after breaks or stoppages
Bottling Day QC
• Fill height • Glass type and MFG • Closure type and MFG • Capsule type and MFG • Wine temp • Filter pressure differential • Hose clamps • Dissolved gases
• Internal bottle pressure/vacuum • Proper closure application • Proper label application • Proper box marking • Total count and serial numbers • Source tank • Wine chemistry
Closure Application
• Contact your supplier for recommendations – https://www.corkqc.com/pages/bottling-handbook
• Screwcaps must also be applied correctly – Slip and removal torque, proper thread form, tuck under, reform,
head pressure, etc
Post Bottling QC and Due Diligence
• Hold Library samples for periodic tasting and analysis (chemical and sensory), depending on your distribution chain (3,6,9month)
• Send bottled samples for bottled wine sterility (especially if breakdown occurs or filter swap)
• Store the bottled wine correctly, contact your closure supplier for recommendations
Luke Holcombe 707-790-3601
Topics Covered
Temperature control
Timely Processing
Lab Assays
Chemical/Physical Stability
Chemical/Physical Stability
Proper Use of SO2
w/o a DO plan
Separation Anxiety
Sterile Filtration
Fermentation Management
Fermentation Temp (°F) v Sugar Depletion v Days of ETOH Ferm (White wine)
Extraction Attraction
The DO Dance
Bottling Day: The Great Liquid Tiptoe through the Tulips
Bottling Day QC
Closure Application
So you’ve got the wine in the bottle and you’re done!!!
Post Bottling QC and Due Diligence
Slide Number 33
Slide Number 34