1. Chardonnay Press Fraction Trial
Chik Brenneman and Linda F Bisson
Department of Viticulture and Enology
University of California, Davis

2. Design of Experiment Chardonnay Grapes
Take Free run and different press fractions
Compare fermentation rates and sensory analysis of press fractions

3. Juice and Fermentation Parameters
Harvest date: September 8, 2011
Fermentation temperature: 13C/55.4F (range during fermentation: C/ F)
Yeast Strain: EC1118
Sulfite Additions: 50 ppm to juice, then 25 ppm in wine

4. Juice and Wine Data Sample Brix(J)/Alcohol (W) pH TA Juice FR 0.5 1.0
1.5
2.02
24.9
23.6
23.7
3.37
3.96
3.99
4.1
4.28
5.92
5.88
5.9
5.97
6.05
Wine
2.0
15.5
14.46
14.26
13.53
14.25
3.48
4.12
4.18
4.36
6.28
6.21
6.16
6.18
6.51

5. Fermentation Data

6. Chardonnay Press Fraction Tasting
Glass 1: Free run
Glass 2: 0.5 bar
Glass 3: 1.0 bar
Glass 4: 1.5 bar
Glass 5: 2.0 bar