what do you really need in a lab

8/4/2019 What Do You Really Need in a Lab

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What do you need in awinery lab?

Bosagrape Winery Supplies 1

What do you really need in a

winery lab?

Presented by:

Flory Bosa

Bosagrape Winery Supplies Ltd.6908 Palm Avenue, Burnaby, BC

Tel: 604-473-9463 Fax: 604-433-2810

[email protected] www.bosagrape.com
mailto:[email protected]://www.belart.com/shop/189530000-pipette-support-rack-vertical-holds-p-189530000.html?cPath=7mailto:[email protected]


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What do you really needin a winery lab?

Lab
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Table of Content

Why test anything?

Assumptions/Comments

In vineyard/field/orchard General Considerations

At the winery

Future considerations
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Why test anything?

No oenology degree or sciencebackground OK

Explain what equipment is needed

Follow the journey of the fruit as it makesits way to the bottle

Each winemaker has specific concerns orareas of interest.

Intended for a basic lab, not all inclusive


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Why test anything?

FOLLOW THE JOURNEY

ROLE OF WINEMAKER Help the fruitalong to make best end product possible.

Winemaker has many tools available
http://images.google.com/imgres?imgurl=http://newhameasyread.org/data/image/image.php/Wine.jpg&imgrefurl=http://newhameasyread.org/leisure/entertainment.html&usg=__EvwCVmrxxXuExnBNIxrqFBDs5e4=&h=449&w=300&sz=30&hl=en&start=11&tbnid=UsFTGXtmNyJMnM:&tbnh=127&tbnw=85&prev=/images?q=drinking+wine&gbv=2&hl=enhttp://en.wikipedia.org/wiki/File:Mad_scientist.svg


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Why test anything?

FOLLOW THE JOURNEY

ROLE OF WINEMAKER

WHY DO YOU NEED A LAB?

A lab is a tool

establish where you started

allow you to make informed decisions

monitor your progress

and confirm your achievements.
http://www.qualityinfo.org/ows-img/olmtest/article/00005583/graph1.gifhttp://www.qualityinfo.org/ows-img/olmtest/article/00005583/graph1.gif


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Why test anything?

FOLLOW THE JOURNEY

ROLE OF WINEMAKER

WHY DO YOU NEED A LAB? FANCY LAB = FANTASTIC WINE?

The best equipment is no guarantee

Knowing how to interpret the results What action to take is important


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Assumptions/ Comments

PRODUCTS, INGREDIENTS ANDEQUIPMENT ARE NOT ALWAYS WINESPECIFIC

Products are manufactured for otherapplications

Example: Citric Acid

Some degree of knowledge needed your responsibility to use the products

correctly


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Assumptions/Comments

EQUIPMENT NOT WINE SPECIFIC

A GOOD BOOK Many available. Example: CHEMICALANALYSIS OF GRAPES AND WINE: TECHNIQUES ANDCONCEPTS BY PATRICK ILAND, ET ALL.

Learn proper lab procedures Understand what tests measure

how to troubleshoot your equipment and some helpful hints.

Much of the information today is from the Chemical Analysis book


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Comments

We all dream of the magic box that does everything

Technological innovations created multifunctionalproducts.

Now more affordable, smaller in size, perform a largerrange of tests

Best suited for repetitive testing

Examples:

Hanna HI901 a complete analytical titration system

OenoFoss considered the worlds smallest FTIRinterferomenter

Reflectoquant
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Comments

Consider # of samples rather than # of litres Wine Business Monthly July 2006 Units still need calibration and maintenance Ensure that units meet your needs

Confirm availability of maintenance and technicalsupport

becoming more affordable but still a large lump sumpurchase.

Basic chemistry products have not changed in years

and are trouble free if you follow the proper protocols. In the meantime we will look at the equipment required

one piece at a time.


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In the vineyard

Whether you are a vineyard owner orprospective buyer you will want tomeasure the progress of your fruit.

There are 3 basic measurements.

#1 SUGAR BRIX

# 2 Ph # 3 Acid


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In the vineyard * Sugar

The measurement of total soluble solids ingrape juice gives an indication of the sugarconcentration and grape ripeness.

A refractometer is used when the fruit isstill in the vineyard before the presence ofany alcohol.

Options are an optical refractometer or adigital refractometer


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General Consideration #1

MORE MONEY DOES NOT ALWAYS MEANBETTER

The two different refractometers are a good

example of financial choices available whensetting up a lab. Both models will provide a brixreading but the speed and convenience will

differ
http://www.hannainst.com/images/imgHI_222_lg.jpg


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AUTOMATIC TEMPERATURECOMPENSATION (ATC)

Testing equipment is calibrated to give results at

a particular temperature usually 20C If the sample is not at the ideal temperature a

manual correction factor needs to be applied

Purchase equipment with ATC feature. ATC option is widely available and well worth.


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SCALE RANGE BUY WHAT YOU NEED

Testing equipment is meant to cover a specific range ofresults.

A basic refractometer covers from 0

32 brix.Appropriate for most winemakers

Ice Wine makers need a range of up to 50+brix

Know your expected result range and buy only what is

required
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In the vineyard - *ph

A good ph meter is probably the most important piece of

equipment in a lab

It is used throughout the winemaking journey

ph manipulations are standard winemaking procedures. Options: Handheld v/s Benchtop
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Handheld meters are economical and portable but astheir name states you do have to hold them.

Benchtop meters advantages:

An arm that holds the ph electrode and separate

temperature probe Usually more precise accuracy specifications (+/-.01).

anticlogging electrodes

Often sold as a bundle with magnetic stirrer and

reagents current ph meters have digital readouts and ATC.
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For accurate ph results keep the sample inmotion

by hand or via a magnetic stirrer

A stir bar retriever prevents the temptation to fishout the spin bar immersed in reagents

Spare spin bar often lost or flushed down the

sink. Use plastic beakers for buffers and wine

samples to avoid breaking the glass electrode
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METER MAINTENANCE

Ph meters require care and attention

Electrode needs to be rinsed using a washbottle with distilled water

Cleaning solutions and storage solutions

Replace electrode every 2 3 years.
http://www.jcu.edu.au/mtbstore/images/10-121%20BOTTLES%20WASH%20500ML%20NALGENE.JPG


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What do you need in awinery lab? Bosagrape Winery Supplies 21


CALIBRATING EQUIPMENT

All lab equipment needs to be calibrated

Calibrate against known standards Ph electrode readings must match ph

buffers

Calibrate by repeating the same test withthe same sample under identicalconditions Repeatability
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CALIBRATING EQUIPMENT

Send a wine sample to a lab and compare yourresults to theirs and adjust your equipment orconfirm your procedures

Titrivin ampoules are incontestable ultimatereference standards for occasional calibrations


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REAGENTS: SHELF LIFE

Most reagents have specific shelf lives

Example ph buffers, replace often Extend the life of oxygen sensitive reagents by

repackaging them to smaller containers

Buy sample bottles plastic or glass


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REAGENTS:

SHELF LIFE

STORAGE Store light sensitive reagents in a dark

cupboard or wrapped in aluminum foil.

Store temperature sensitive reagents inthe fridge or as requested
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REAGENTS:

SHELF LIFE

STORAGE

NORMALITIES Different normalities (N/Litre) = levels of concentration.

Different normalities affect the stability of the reagents,shelf life, hazmat potential and the amount required toperform a test.

Use the correct requested normality for each test Substituting different reagent normality is sometimes

possible but adjustments are required to the formulas


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REAGENTS:

SHELF LIFE

STORAGE NORMALITIES

GRADE

Use only reagents intended for lab work Example - hydrogen peroxide


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In the vineyard - *acid

BASIC METHOD

Measure the concentration of acid (TA) asstated in gm/Litre

Basic method titration with colour indicator

Results are subject to personal colorinterpretations

Not recommended for wineries.
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BASIC METHOD USING A PH METER Titrate to 8.2 to get a formal end point. Supplies: a beaker to hold the wine sample, a way to measure the

sample of wine (pipet) and a way to dispense the .2N sodium

hydroxide. Dispensing options are a 1. pipet and pipettor, or a 2. buretassembly

Buret assembly: a stand, a buret, a buret clamp and a thistle funnel. number of samples to be tested and your manual dexterity

determine your dispensing option

Best investment buret assembly Auto burette dispensers more expensive option


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BASIC METHOD

USING A PH METER

MINITITRATTOR Units specifically designed for rapid and

accurate analysis of TA.

Example the Hanna HI84102 minititratorc/w peristaltic pump provides


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HOW MANY HANDS DO YOU HAVE?

Lab work = babysitting equipment

Tests take time need a lab timer Multitasking in a lab is essential

Making the best use of your time

sometimes means investing in a piece ofequipment that gets the job done whilefreeing your hands to do something else.


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At the winery *sugar

Replace efficient refractomer with fragile hydrometer

3 scales: Brix (Balling)/ Specific Gravity (SG)/ Baume

Most popular is brix scale.

Hydrometers have different ranges

The narower the range the easier to read

Hydrometers are certified and calibrated at a settemperature.

Invest in a thermohydrometer (combination hydrometer

and thermometer) and make your life easier.
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Spare Hydrometers needed

Hydrometer cylinder options

Dedicated clear cylinder or use a glassgraduated cylinder.

Graduated cylinder serves double duty

Clear cylinder easier on the eyes.
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Wine thief most efficient way to obtain awine sample.

Option: 3 piece plastic wine thief

Option: glass wine thief in assortedlengths and angles

Wine samples are needed for testing and

for tasting Decorative wine thief add show to

promotions
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At the winery *Temperature

Temperature - thermometer

Temperature readings are critical factorsboth in the winery and in many labprocedures.

Shield with a stainless steel casing tominimize breakage.
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At the winery *Acid

Use testing procedure mentioned earlier

Acid testing during fermentation yields highertitratable acid value

Sample needs to be degassed ie. Remove CO2 Option #1 a filtration flask, a stopper and a

vacuum pump.

Option #2 Boil sample (microwave).
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At the winery *Ph

Ph testing you have all that you need.


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At the winery *SO2

SO2 (Sulfur dioxide) is added to the wineto prevent oxidation and/or spoilage.

Total SO2 amount can be recorded

Free SO2 needs to be tested to bedetermined

Allow 2 hours after the time of any SO2

addition before testing for free SO2. Time allows the free and bound SO2 to

equilibrate.


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At the winery *SO2

The efficiency of the SO2 additions islargely based on the ph value.

Example: A lower ph wine will utilize theSO2 addition more effectively

Check ph before determining the amountof SO2 to add.


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At the winery *SO2

To measure SO2 use an aspiration method

Aspiration refers to the notion that a stream of air passesthrough the acidified sample releasing the free SO2 andremoving it into another form that can then be tirated to

be measured. Option # 1 the basic method

Option #2 the improved method.

Both options consist largely of glassware apparatus sold

as a package. Need: specific reagents, a source of power (venturi orvacuum pump), a timer and optional flowmeter


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Many tests need some type of power to run. Option #1 Venturi method -water from the tap & sink economical, All labs should be equipped with running water - readily

available Use a quick disconnect to switch from one assembly toanother

Inconsistent water flow and not enough pressure arevery common problems especially for wineries using

wells. Option #2 Electric vacuum pump. Speed regulator control and maintain the flow at a

constant rate.


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Flowmeters can improve the accuracy of lab results.

Use flowmeter to measure flowrate and coordinate with the vacuumpump to achieve a specific flowrate.

For example, The suggested flowrate for the aspiration method is 1litre per 15 minutes.

Accuflow makes a combination flowmeter,

electric vacuum pump and timer if you

want to purchase the whole

package at once.


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At the winery *SO2

Improved method measures free and total SO2

Condenser adds to the cost

Test for total SO2 to confirm records and issues

with multiple workers duplicating dosage Professional labs use multiple units concurrently

with the same sample.

Hint: Use a blue pipet bulb to blow through theapparatus to release any gases that are trappedin the condenser.
http://images.google.com/imgres?imgurl=http://www.homebrewery.com/images/titrets.jpg&imgrefurl=http://www.homebrewery.com/wine/wine-testing.shtml&usg=__HdCy_qgHYmNt8FpxF5hTIg2sIGE=&h=568&w=599&sz=189&hl=en&start=4&tbnid=_i8VVh6HaPGcDM:&tbnh=128&tbnw=135&prev=/images?q=sulfite+testing&gbv=2&hl=en


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At the winery *SO2

Ripper method is another way to measure free SO2

Not as accurate as the aspiration method.

Chemetrics Titrets are based on ripper chemistry

Chemetrics Titrets are widely used by consultants to

obtain a quick estimate of the concentration of SO2 andto ensure that the additions of S02 reacted as expected.

Titrets are convenient glass ampoules with premixedreagents that react instantly when exposed to air and the

juice sample. Caution: The experience factor for detecting colourchanges accurately can not be denied especially whendealing with reds.
http://images.google.com/imgres?imgurl=http://www.homebrewery.com/images/titrets.jpg&imgrefurl=http://www.homebrewery.com/wine/wine-testing.shtml&usg=__HdCy_qgHYmNt8FpxF5hTIg2sIGE=&h=568&w=599&sz=189&hl=en&start=4&tbnid=_i8VVh6HaPGcDM:&tbnh=128&tbnw=135&prev=/images?q=sulfite+testing&gbv=2&hl=enhttp://www.hannainst.com/usa/prods2.cfm?id=007001&ProdCode=HI%2084432


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At the winery *SO2

Automatic titrators such as the HannaHI84100 are a convenient way todetermine free and total sulfur dioxide.

Ensure accurate dosing and repeatability.

Unit performs all calculations

Results are conveniently displayed

Automatic titrators can make lab workmuch less labour intensive.
http://www.hannainst.com/usa/prods2.cfm?id=007001&ProdCode=HI%2084432


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At the winery *YAN

Yeast Available nitrogen (YAN) is the measureof two compounds ammonia and free aminonitrogen.

Low levels of Yan can produce hydrogen

sulphide, sluggish or stuck fermentation. Additions of fermentation aids are often

dependent on the YAN value

Determining YAN is usually not within the

capabilities of a simple lab as complexequipment such as spectrophotometers or HPLCare required.
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At the winery *YAN

Options manual titration

Concern: Safety issues

Most small labs are not equipped with

fume hoods and do not have properhandling equipment or lab procedures tohandle this safely.

For example, one of the required reagentsis formaldehyde and it is classified as aknown human carcinogen.
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SAFETY

Sometimes we forget that we are handlingdangerous goods and performing some risky

procedures. Get caught in the doing and forget.

Have you ever used your mouth to draw liquidinto a pipet when a pipettor would be safer?

Sometimes we do not realise the potentialdangers.
http://www.belart.com/shop/378960000-pipette-pump153-pipettor-02ml-p-378960000.html?cPath=7http://strawberrygenes.unh.edu/images/hazard.gif


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SAFETY A lab needs a dedicated space with: a good level surface, good lighting, excellent ventilation

proper dedicated storage area for reagents And water source Use extreme care during testing procedures and handling reagents. Avoid breathing the vapours (use a respirator) Avoid contact with eyes and skin (use safety glasses and gloves)

Keep kimwipes handy for spills. Know all applicable regulations for your area for proper disposal Keep a book with all the MSDS sheets.
http://www.rosemania.com/images/Respirator.jpghttp://www.oppictures.com/singleimages/400/KIM34155_1_1.JPGhttp://strawberrygenes.unh.edu/images/hazard.gif


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At the winery

We have covered:

Brix

Temperature

Acid Ph

SO2

YAN maybe beyond our scope, manuallydangers, new titrattors may solve issues


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At the winery *VA

Volatile Acidity in wine that represents aceticacid (vinegar). Acetic acid does boil off whenheated.

High VA is bad Measure using a cash still assembly

Glassware, heat source and reagents
http://images.google.com/imgres?imgurl=http://wineryparts.com/images/normal/2670.jpg&imgrefurl=http://wineryparts.com/detail.asp?n=614&market_id=1&category_id=52&usg=__1pM04jbStlol6FWgQ61nB8Ta6I8=&h=337&w=200&sz=16&hl=en&start=3&tbnid=44mu0UiK5yrj-M:&tbnh=119&tbnw=71&prev=/images?q=cash+still+for+volatile+acidity&gbv=2&hl=en&sa=Ghttp://images.google.com/imgres?imgurl=http://www.vawa.net/winemaking-articles/graphics/acid2pic.jpg&imgrefurl=http://www.vawa.net/winemaking-articles/acid2.html&usg=__ZZMu6o9bYtJneQzsB4brvoknwSU=&h=464&w=500&sz=70&hl=en&start=73&tbnid=cRAqhatB3p4vSM:&tbnh=121&tbnw=130&prev=/images?q=malolactic+testing&gbv=2&ndsp=20&hl=en&sa=N&start=60http://images.google.com/imgres?imgurl=http://www.diabeticcareservices.com/images/02-48.jpg&imgrefurl=http://www.diabeticcareservices.com/content/CategoryHome.aspx?CategoryID=25&SubCategoryID=182&usg=__ft0QKc7vr1NqW0CCyvYHOMvjdN4=&h=160&w=160&sz=5&hl=en&start=12&tbnid=b58dtLUmji1IIM:&tbnh=98&tbnw=98&prev=/images?q=clinitest&gbv=2&hl=en&sa=G


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At the winery

Fermentation and beyond

Residual sugar clinitest or rebellein

Alcohol testing ebulliometer v/s macro

distillation Malolactic testing Paper Chromatography

Turbidity/Bentotests

Stability protein, cold and heat
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Labware Glassware & Plastics

What to choose basics v/s procedure specific

Volumetric flasks, Burettes,

Erlenmeyer and Filtration Flasks

Graduated Cylinders, Beakers, Measuring cups

Pipettes volumetric and measuring/serological

Cleaning liquinox, brushes
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WINEMAKING BOTH ART AND SCIENCE

trials v/s recipe

Often decisions as to what products to use and at whatrate are not clear cut. The results of your lab work willprovide you with guidance to help you decide the nextstep.

Trials take time but my belief is that trials are one of thedefining moments for the winemaker. This is when he

can make an imprint on his wine as he combines thescience aspect of the procedure and the art aspect of thesenses (nose, eyes and palate).
http://biotek.com.au/products/catalog/images/parafilm.jpeg


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To perform trials you must ensure that youcompare the different samples in samesized containers. A lid such as a watch

glass or parafilm will keep the fruit fliesaway and/or preserve the bouquet of thewine.

Need a lab scale.The scale you choose

depends on your degree of precision(decimal place) required

F t C id ti
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Future Considerations

. What do you really need in a winery lab? TIME At the beginning farming out some of the tests until you get familiar

with everything is worth it. Sometimes the ease of sending samples to a lab end up delaying an

equipment purchase decision which may turn out to be costly. The number of samples, how quick you need your results, how

many hands you have, costs and accuracy of results should helpevaluate any future purchase decisions.

Know when to ask for help. Consider hiring a lab assistant toperform some of the tests

Not everything is needed the first day. You can upgrade tools asmoney permits and experience dictates.- Learn what you can livewith and what you cant stand.

Future considerations can be in the form of doing the same tests ina more efficient matter or by doing testing that was not available inthe lab before

I i it t i it b th t i f th


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What do you need in a Bosagrape Winery Supplies 56

I invite you to visit our booth to view some of theitems I discussed. I want to take this opportunity tothank the many manufacturers who allow us to betheir product representatives. Today we would like

to thank Hanna Instruments especially for comingout and providing technical support to Bosagrape,your local Hanna distributor.

Flory BosaBosagrape Winery Supplies Ltd.

6908 Palm Avenue, Burnaby, BC

Tel: 604-473-9463 Fax: 604-433-2810

[email protected] www.bosagrape.com
mailto:[email protected]:[email protected]

what do you really need in a lab

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