“ OVERVIEW OF SOME CHEMICAL WINE SCIENCE, TECHNOLOGY & SOCIETY

“ OVERVIEW OF SOME CHEMICAL WINE SCIENCE, TECHNOLOGY & SOCIETY
TOPIC – “ OVERVIEW OF SOME CHEMICAL WINE ANALYSES “ SCIENCE, TECHNOLOGY & SOCIETY { “STS” } BY FRANK J. GADEK, PH.D. OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

OVERVIEW WINE ANALYSIS
COPYRIGHT F. GADEK 04/18/2003

COPYRIGHT F. GADEK, 04/18/2003 OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003 FN=WINEANALYSISOVERVIEW "X"

WINE ANALYSES OPTIONS § DO AT WINERY § COMMERCIAL LABS § COMBINATION
¥ ONLY ABOUT 10 TO 20 ¢ / BOTTLE ¥ INEXPENSIVE INSURANCE! OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

 SOME WINE ANALYTICAL VALUES ARE NOW REPORTED -
NOTE:  SOME WINE ANALYTICAL VALUES ARE NOW REPORTED -  AS GRAMS / LITER [G / L] [E.G., TOTAL TITRATABLE ACIDITY VOLATILE ACIDITY, ETC.  IN THE PAST, MANY WINE ANALYTICAL VALUES WERE REPORTED AS PERCENT [%, GRAMS / 100 ML, G / 100 ML]  IMPORTANT WHEN COMPARING PAST AND NEW LITERATURE VALUES OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

ALCOHOL AND TOBACCO TAX AND TRADE [ATTTB OR TTB]
NOTE – STARTING IN 2003 ALCOHOL AND TOBACCO TAX AND TRADE [ATTTB OR TTB] NOW IS RESPONSIBLE FOR WINERIES INSTEAD OF BUREAU OF ALCOHOL, TOBACCO AND FIREARMS [BATF OR ATF] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

NOTE: A CHEMICAL ISSUE IN A WINE CAN BE MEASURED AND CORRECTED
A MICROBIOLOGICAL ISSUE NEEDS TO HAVE THE OFFENDING MICROORGANISM COMPLETELY REMOVED, SINCE THEY REPRODUCE! [CHEMICALS DO NOT REPRODUCE] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

THERE ARE A LOT OF DIFFERENT KITS, TEST PAPERS
NOTE: THERE ARE A LOT OF DIFFERENT KITS, TEST PAPERS DEVICES, ETC. THAT CAN ALSO BE USED TO GIVE AT LEAST “BTN” [“BETTER THAN NOTHING”] INFORMATION HOWEVER, FOR BEST RELIABILITY / CREDIBILITY, ETC. RESULTS, VALIDATION AND OTHER STUDIES ARE NEEDED TO COMPARE THESE RESULTS WITH APPROVED WINE ANALYSIS METHODS OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

CLINITEST OR DEXTROCHECK GALLARD-SCHLESSINGER QUANTOFIX
REFLECTOQUANT TITRETS CLINITEST OR DEXTROCHECK GALLARD-SCHLESSINGER QUANTOFIX AND EMSCIENCE TEST PAPERS VARIETY OF SPECIALTY KITS, ETC. OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

REDUCING RESIDUAL SUGAR IN WINE
RESIDUAL FERMENTABLE [REDUCING] SUGAR REMAINING IN A WINE [% RRS]  IF >0.2% - SOME “ACTION” MUST BE TAKEN TO PREVENT / MINIMIZE REFERMENTATION  MOST PRACTICAL FOR SMALL WINERIES IS THE PROPER USE OF POTASSIUM SORBATE  OTHER METHODS INCLUDE: A] STERILE FILTRATION [BUT ALSO NEED COMPLETE STERILE CONDITIONS FOR BOTTLING] B] PASTEURIZATION [USUALLY NOT ACCEPTABLE FOR TABLE WINES] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

ANOTHER OPTION: ▓ COMMERCIAL MOBILE BOTTLING LINE
THAT COMES TO YOUR WINERY TO STERILE BOTTLE AND INCLUDES A GUARANTEE ▓ COST? ▓ SCHEDULING? ▓ RELIABILITY / CONFIDENCE / ETC. OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

¤CLINITEST KIT ™ [FORMERLY DEXTROCHECK KIT™
REDUCING RESIDUAL SUGAR [% RRS] ANALYSIS METHODS ¤CLINITEST KIT ™ [FORMERLY DEXTROCHECK KIT™ IS MOST PRACTICAL FOR SMALL WINERIES ¤ ALSO USED TO TEST FOR GLUCOSE IN URINE ¤ READILY AVAILABLE IN DRUGSTORES ¤ VALIDATION ¤ COLORIMETRIC METHOD – ADD “PILL OF REAGENTS” TO A CERTAIN AMOUNT OF WINE “BTN” – BETTER THAN NOTHING! OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

VERY SIMPLY – ¶ METHOD INVOLVES OXIDATION – REDUCTION
REACTIONS ¶ REDUCING SUGARS [ARE OXIDIZED AND CAN CAUSE REDUCTION, E.G., GLUCOSE] REDUCE THE BLUE CUPRIC, Cu +2 CATION TO THE RED CUPROUS, Cu +1, [CUPROUS OXIDE, (Cu)2O] ¶ ACTUAL COLOR GET IS FROM BLUE [0 % RRS] TO ORANGE [UP TO 2 – 5% RRS] TO OLIVE DRAB [> 2 – 5% RRS, DEPENDING ON HOW YOU DO THE TEST] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

► EXTRACT = NONVOLATILE MATERIALS IN WINE
SOME EXTRACT DETAILS ► EXTRACT = NONVOLATILE MATERIALS IN WINE ► “DRY” EXTRACT = EXTRACT - % SUGAR ► CAN BE USED TO DETECT FALSIFIED [“DILUTED”] WINES ► HIGHER INITIAL SUGAR CONTENT OF “MUST,” HIGHER NONALCOHOLIC RESIDUE OF RESULTING WINE ► RED WINE > ROSE WINE > WHITE WINES ► DEPENDS ON VARIETY, HANDLING CONDITIONS, ETC. [A&O, MFAOMAW, P#26-27] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

◘ 0.7 G / 100 ML FOR LOW ALCOHOL GERMAN WINES
SOME EXTRACT VALUES ◘ 0.7 G / 100 ML FOR LOW ALCOHOL GERMAN WINES ◘ 3 G / 100 ML FOR LATE HARVEST RED WINES ◘ AVERAGE = 2.0 G / 100 ML [A&O, MFAOMAW, P#26-27] NOW EXPRESSED IN UNITS OF G / L DRY WHITE WINES 20 – 30 G / L [2 – 3%, OR G / 100 ML] DRY RED WINES > 30 G / L, SINCE HIGHER LEVELS OF PHENOLS [ZOECKLEIN, WAAP, P#113] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

EXTRACT ALSO RELATES TO THE “BODY” [MOUTH FULLNESS]
OF A WINE < 20 G / L [2%] THIN, LIGHT BODIED DRY WINES > 30 G / L [> 3%] FULL BODIED WINES POINTS: AMELIORATED WINES CAN HAVE LOW EXTRACTS  TYPE OF PRESS CAN AFFECT EXTRACT VALUE  INCREASED PRESSING CAN INCREASE EXTRACT  PECTIC ENZYMES CAN INCREASE EXTRACT  BARREL FERMENTATION CAN INCREASE EXTACT ZOECKLEIN, WAAP, P#113] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

DETERMINATION OF SULFUR DIOXIDE IN WINE
RIPPER METHOD – TRADITIONAL / STANDARD IODINE TITRATION / STARCH INDICATOR DIFFICULT FOR RED WINES OTHER COMPONENTS REACT BESIDES SO2 AERATION / OXIDATION METHOD – OXIDIZE SO2 TO SULFURIC ACID AND TITRATE WITH SODIUM HYDROXIDE WITH SPECIAL MIXED INDICATOR MORE ACCURATE / PRECISE OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

KITS / TEST PAPERS – NEED VALIDATION “BTN” – BETTER THAN NOTHING!
TITRETS, QUANTOFIX, REFLECTOQUANT, ETC. NEED VALIDATION “BTN” – BETTER THAN NOTHING! OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

MALOLACTIC FERMENTATION
╬ CONVERSION OF MALIC ACID TO LACTIC ACID BY BACTERIA IN WINE ╬ CONVERSION OF A DICARBOXYLIC ACID [MALIC ACID] TO A MONOCARBOXYLIC ACID [LACTIC ACID] WITH THE EVOLUTION OF CARBON DIOXIDE [FROM SECOND CARBOXYLIC ACID GROUP] ╬ DECREASES ACIDITY OF WINE ╬ CAN ADD “COMPLEXITY” TO THE WINE ESPECIALLY RED WINES] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

SIMPLE MALOLACTIC FERMENTATION
PAPER CHROMATOGRAPHY Ж SEPARATION OF MAIN NONVOLATILE ORGANIC ACIDS IN WINE ж SPECIAL SOLVENT MIXTURE ж BROMCRESOL GREEN INDICATOR ж ACIDS YELLOW ON BLUE BACKGROUND ж QUALITATIVE AND SEMIQUANTITATIVE ж PRACTICAL FOR SMALL FARM TYPE WINERIES OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

TOTAL PHENOLS COMPLEX – TANNINS + PIGMENTS + ??? CRUDE ANALYSIS –
 POTASSIUM PERMANGANATE [KMnO4] / INDIGO CARMINE INDICATOR TITRATION  BEFORE AND AFTER TREATMENT WITH “CARBON”  OF DEALCOHOLIZED WINE SAMPLE [FROM EXTRACT DETERMINATION?] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

BUT MORE COMPLEX AND EXPENSIVE, METHODS
MORE PROFESSIONAL , BUT MORE COMPLEX AND EXPENSIVE, METHODS FOLIN – CIOCALTEU COLORIMETRIC METHOD, BUT NEED A SPECTROPHOTOMETER HPLC – HIGH PRESSURE [PERFORMANCE] LIQUID CHROMATOGRAPHY OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

SOME VALUES OF TANNIN + COLORING
MATTER [“T + CM”]: WHITE WINES = < 0.05 G / 100 ML [%] PINK WINES = < 0.01 G / 100 ML [%] RED WINES = < 0.20 G / 100 ML [%] HIGHLY COLORED NEW RED WINES = MAY BE AS HIGH AS 0.40 G / 100 ML [%] VALUES USEFUL IN STANDARDIZING RED WINES, INDICATING RATE / EXTENT OF AGING, FINING AGENTS, ETC. [AMERINE, LPFE, P#28-29] OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

SOME WINE ANALYSES VALUES FROM MY ENOLOGY RESEARCH
PROJECTS OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

WINE COLOR 420 NM – BROWNING COLOR 520 NM – RED COLOR
420 NM NM = DENSITY OR INTENSITY 420 NM / 520 NM = HUE OR TINT OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

SOME VALUES FOR COLOR FROM MY ENOLOGY RESEARCH PROJECTS
OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

SOME OTHER WINE ANALYSES THAT
LARGE WINERIES MAY DO METALS – BY ATOMIC ABSORPTION [AA] – K, Ca, Fe, Cu, ETC. GAS CHROMATOGRAPHY [GC] – MANY WINE COMPONENTS HIGH PERFORMANCE / PRESSURE LIQUID CHROMATOGRAPHY [HPLC] – MANY WINE COMPONENTS GRAPE AMINO ACIDS – ESPECIALLY WITH RESPECT TO “STUCK” FERMENTATION, PROTEIN STABILITY, ETC. MANY PROPRIETARY ANALYSES FOUND TO BE IMPORTANT FOR A PARTICULAR WINERY OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

CAN BE AS COMPLEX AS A SPIDER WEB ! OVERVIEW WINE ANALYSIS

TO BE CONTINUED AS INTEREST & RESOURCES PERMIT JUST LET ME KNOW !
OVERVIEW WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

“ OVERVIEW OF SOME CHEMICAL WINE SCIENCE, TECHNOLOGY & SOCIETY

Similar presentations

Presentation on theme: "“ OVERVIEW OF SOME CHEMICAL WINE SCIENCE, TECHNOLOGY & SOCIETY"— Presentation transcript:

Similar presentations

About project

Feedback

Log in

Auth with social network:

“ OVERVIEW OF SOME CHEMICAL WINE SCIENCE, TECHNOLOGY & SOCIETY

Similar presentations

Presentation on theme: "“ OVERVIEW OF SOME CHEMICAL WINE SCIENCE, TECHNOLOGY & SOCIETY"— Presentation transcript:

Similar presentations

About project

Feedback