WINE ANALYSISCOPYRIGHT F. GADEK 04/18/2003 1 SOME CHEMICAL WINE ANALYSES FRANK J. GADEK, Ph.D., FAIC ENOLOGY EDUCATION SERVICES

WINE ANALYSIS COPYRIGHT F. GADEK 04/18/2003

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SOME CHEMICAL WINE ANALYSESSOME CHEMICAL WINE ANALYSES

FRANK J. GADEK, Ph.D., FAIC

ENOLOGY EDUCATION SERVICES


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TOPIC –TOPIC –

“ “ SOME CHEMICAL SOME CHEMICAL WINE ANALYSES “WINE ANALYSES “

SCIENCE, TECHNOLOGY & SOCIETY SCIENCE, TECHNOLOGY & SOCIETY { { “STS” “STS” }}

BYBY

FRANK J. GADEK, PH.D.FRANK J. GADEK, PH.D.


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WORK IN PROGRESS!!!

THOUSANDS OF SLIDES AND DOZENS OF PRESENTATIONS ARE

IN THE PROCESS OF BEING UPGRADED, REVISED, UPDATED,

IMPROVED, ETC. AS TIME AND RESOURCES PERMIT

08/08/99/© FRANK J. GADEK, PH.D., FAIC


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SO FAR AT LEAST 5000 COLORED SLIDES REDONE, UPDATED &

REVISED IN AT LEAST 40 SLIDE TRAYS

WITH AT LEAST THAT AMOUNT TO GO

PLUS NEW MATERIAL AND TOPICS BEING CONTINUOUSLY ADDED



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NOW CONVERSION OF SLIDE PRESENTATIONS TO MICROSOFT

POWERPOINT COMPUTER PRESENTATIONS

CAN READILY USE MICROSOFT WORD SLIDE TEXT FILES

BUT PICTURE SLIDES NEED TO BE DUPLICATED WITH A SPECIAL

SCANNER WHICH IS A RELATIVELY SLOW PROCESS



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DISCLAIMER / WAIVER - GENERAL

1] PRESENTATIONS, INFORMATION, ACTIONS, AND PARTICIPATION ARE OFFERED IN GOOD FAITH AND ARE BELIEVED TO BE ACCURATE AND APPROPRIATE AT THE TIME GIVEN

2] NO LIABILITY AND / OR RESPONSIBILITY, INCLUDING

ANY ASSOCIATED EXPENSES, IN ANY WAY AND IN ANY FORM WHATSOEVER, CAN BE REQUIRED, ACCEPTED, IMPLIED AND / OR ASSUMED WITH RESPECT TO THE USE OR NON-USE OF THIS INFORMATION

3] THE DECISION TO USE AND HOW TO USE, OR NOT

USE, THIS INFORMATION AND ANY AND ALL RESULTING CONSEQUENCES, ARE TOTALLY AND ONLY UP TO THE INDIVIDUAL MAKING AND / OR RESPONSIBLE FOR THESE DECISIONS

4] LEGAL, PROFESSIONAL AND OTHER ADVICE /

INFORMATION SHOULD BE SOUGHT AS APPROPRIATE AND / OR AS NECESSARY

5] INFORMATION PROVIDED IS ONLY A STARTING POINT

AND DOES NOT REPRESENT THE MINIMUM THAT MAY BE REQUIRED


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DISCLAIMER / WAIVER – GENERAL - CONTINUED 6] NO WARRANTY, CERTIFICATION, GUARANTEE,

PROMISE AND / OR REPRESENTATION IS MADE AS TO THE ACCURACY AND / OR SUFFICIENCY OF THE INFORMATION

7] ADDITIONAL INFORMATION AND / OR MEASURES MAY

BE REQUIRED 8] PERTINENT LOCAL, STATE, FEDERAL AND OTHER

LAWS SHOULD BE CONSULTED AS NECESSARY AND / OR AS APPROPRIATE BEFORE INITIATING ANY ACTIONS AND / OR DECISIONS WITH RESPECT TO THIS INFORMATION.

9] NEW INFORMATION MAY BECOME AVAILABLE AT

ANY TIME AND SHOULD BE OBTAINED AND EVALUATED AS NECESSARY AND / OR AS APPROPRIATE

10] ADDITIONS TO THIS DISCLAIMER / WAIVER MAY BE

MADE AS NECESSARY AND / OR AT ANY TIME 11] WRITTEN COPY OF THE ABOVE CAN BE OBTAINED

UPON REQUEST FRANK GADEK, PH.D., FAIC ENOLOGY EDUCATION SERVICES 4744 EAST MILL HILL ROAD EAST GREENVILLE, PA 18041-2633 PHONE / FAX: 215-679-8289


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MUST AND WINE ARE

EXTREMELY COMPLEX “BIOCHEMICAL SOUPS!

[BEELMAN, PW, 1-2/1984, 38-42]

09/01/99 FRANK J. GADEK, PH.D., FAIC


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WINEMAKING

IS BOTH

A SCIENCE [PREDICTABLE]

AND

AN ART [NOT PREDICTABLE]



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“LIKE TRYING TO HIT A MOVING TARGET IN THE DARK”



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“SUPERIOR” VITICULTURE AND ENOLOGY

BOTH REQUIRED FOR

CONSISTENCY AND IMPROVING

QUALITY

IN ORDER TO INCREASE PROFITS



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WINEMAKING

USES VARIABLE AGRICULTURAL PRODUCT / PROCESS

NEED CONTROLS TO GET

CONSISTENCY



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“TODAY, THE CHEMICAL ANALYSIS OF WINE IS ONE OF THE MOST

POWERFUL TOOLS IN THE PRODUCTION OF WINES, DURING THEIR AGING AND FINISHING, AS WELL AS IN THEIR RESEARCH.”

[AMERINE & OUGH IN THEIR W & M

ANALYSIS TEXT] 08/08/99/© FRANK J. GADEK, PH.D., FAIC


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PHILIP WAGNER

AT 11TH PA WINE CONFERENCE

“TO SOLVE BAD WINE PROBLEMS -

1] LOCAL WINE ANALYSIS LABS

2] INSTRUCTION - SHORT COURSES”



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“THERE IS A NEED FOR MODEST LABORATORIES, PUBLIC OR

PRIVATE, THAT CAN PROVIDE ROUTINE WINE PRODUCTION

ANALYSES AND RECOMMENDATIONS, SUCH AS

EXIST THROUGHOUT WINEGROWING EUROPE AND IN

CALIFORNIA” [WAGNER IN PTITUS,COMSTOCK,210]



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“TODAY, THE CHEMICAL ANALYSIS OF WINE IS ONE OF THE MOST POWERFUL TOOLS IN THE PRODUCTION OF WINES, DURING THEIR AGING AND FINISHING, AS WELL AS IN THEIR

RESEARCH.” [A&O,MFAOMAW,WILEY,PV-VI,1980]



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“IN ADDITION, THE MODERN ENOLOGIST MUST BE CONCERNED ABOUT LEGAL LIMITS ON THE AMOUNTS OF NATURAL AND ADDED

COMPONENTS. MOREOVER, QUALITY CONTROL DEMANDS CONSTANT ANALYSES, TO ENSURE THAT ACCEPTABLE STANDARDS ARE MAINTAINED FOR THE EVER-INCREASING

NUMBER OF COMPONENTS.”

[A&O,MFAOMAW,WILEY,PV-VI,1980] 09/01/99 FRANK J. GADEK, PH.D., FAIC


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MANAGING WINE PROBLEMS BY DEVELOPING OPTIONS REQUIRES

SOPHISITICATED INTERPRETATION OF KEY PROCESSING, CHEMICAL

AND MICROBIOLOGICAL INFORMATION

“OUTSIDE EXPERTISE MAYBE

REQUIRED”



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“COSTS OF WINE CHEMICAL ANALYSES FOR A SMALL WINERY,” FRANK & LOIS GADEK, WINE EAST, 9(1), 14 - 20 (1981).



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WINE ANALYSES OPTIONSWINE ANALYSES OPTIONS

§ DO AT WINERY

§ COMMERCIAL LABS

§ COMBINATION

¥ONLY ABOUT 10 TO 20 ¢ / BOTTLE

¥ INEXPENSIVE INSURANCE!


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MY EMPHASIS

PRACTICAL

WINEMAKING

WINE ANALYSES & INTERPRETATION



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FOCUS

INFORMATION ON 10,000 TO 20,000 GALLON

SMALL WINERIES


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SMALL FARM WINERIES

4 RANGE FROM SOPHISTICATED TO PRIMITIVE

4 MOST ESSENTIALLY 1 MAN OR FAMILY OPERATIONS

4 UNINHIBITED BY TRADITION, HIGHLY EXPERIMENTAL IN ATTITUDE TOWARD GRAPES & WINE TYPES

4 MARKETS PRIMARILY LOCAL [WAGNER IN PTITUS,COMSTOCK,205]



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LLOOWW TTEECCHH / HIGH TECH

“PROPER USE” OF TECHNOLOGY



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EMPHASIZE “PRACTICAL” LAB METHODS THAT SMALL WINERIES

CAN REASONABLY DO WITH RESPECT TO PERSONNEL,

EQUIPMENT, CHEMICALS, TECHNIQUES, TRAINING AND

RESULTS REQUIRED FOR A SMALL WINERY



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BASIC COMPONENTS OF THE “MUST”

¤ MAIN INGREDIENT

¤ WATER

¤ SUGAR

¤ ACIDS

¤ YEAST

¤ YEAST NUTRIENT

¤ MISCELLANEOUS – COLOR, TANNIN, FLAVOR, BODY, AROMA, BOUQUET, ETC.



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COMPOSITION OF TABLE WINE

WATER: 85 – 95% ALCOHOL: 8 – 14% OTHER: <1 - 2% ACIDS: 0.4 – 1.0% MISC.: <0.2 – 1.0% - CONTRIBUTE TO COLOR, FLAVOR, BOUQUET, ETC. – VERY CRITICAL TO QUALITY OF WINE

- MANY IN PPM, PPB, PPT, ETC. RANGE



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KNOWN WINE CONSTITUENTS 1820 – 6 – ACID, ALCOHOL,

TARTAR, BOUQUET, EXTRACTIVE, COLORING PRINCIPLE

1956 – 150 1961 – 200 1970’S – 300 TODAY – MANY THOUSANDS AND

CONTINUING TO INCREASE DRAMATICALLY!

[MADE POSSIBLE BY SOPHISTICATED MODERN INSTRUMENTATION AND

COMPUTERS]



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SOME GENERAL GUIDELINES

TO AT LEAST GET YOU INTO THE

“BALLPARK”

OF MAKING ACCEPTABLE

TABLE WINE!!!



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NOTE: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


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DESIRED MUST ANALYSIS FOR DRY TABLE WINES

DEGREE BRIX pH % TTA WHITE 19.5-23.0% 3.0-3.3 0.7-0.8% RED 20.5-23.5% 3.2-3.4 0.65-0.75% [BOULTON, PPW, P#54]



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DESIRED “WINE” ANALYSIS FOR DRY TABLE WINES

%TTA pH %VA %RRS EtOH 0.6-0.9 < 3.6 <0.030 0.1-0.2 10-14



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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]


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SOME TABLE WINE COMPONENTS REGULATED BY “BATF”

ETHANOL - MAX. 14% EXTRACT - G / 100 ML WHITE - MIN. 1.6 RED - MIN. 1.8 TOTAL SULFUR DIOXIDE - 350 PPM [MG / L]



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VOLATILE ACIDITY {VINEGAR}

[EXCLUSIVE OF SO2, G AcOH / 100 ML OR %] WHITE - 0.120 RED - 0.140 [CALIF. AND OTHER COUNTRIES HAVE OTHER LIMITS]



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SIX CRITICAL CHEMICAL ANALYSES [TESTS]

JUICE SUGAR - % TSS - MAKES ALCOHOL, LEGAL, TASTE, PRESERVATION ACID - % TTA - PROPER FERMENTATION, TASTE, PRESERVATION pH - PROPER FERMENTATION, TASTE, PRESERVATION



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WINE SUGAR - % RRS - >0.2 - THEN PRESERVATION NEEDED ACID - % TTA - TASTE, PRESERVATION pH - TASTE, PRESERVATION



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BESIDES “6 ESSENTIAL TESTS” ON MUST / WINE

FREE SULFUR DIOXIDE - “TITRETS™” ALCOHOL - BATF REQUIRES ACCESS TO DETERMINATION [ALSO HOW TO USE EQUIPMENT?] - EBULLIOMETER OR DISTILLATION / HYDROMETRY MLF CHROMATOGRAPHY - ALSO FOR TA / MA RATIO & DEACIDIFICATION?



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MINIMUM BATF REQUIREMENTS

ARE THE CAPABILITY TO MEASURE ETHANOL AND FILL LEVEL

[ZFGN,WAAP,1995,#5]



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ONLY A FEW DIFFERENT BASIC LAB PROCEDURES / TECHNIQUES CAN

BE USED FOR MANY OF THE CRITICAL CHEMICAL ANALYSES

FOR MUST / WINE 08/08/99/© FRANK J. GADEK, PH.D., FAIC


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VERY SIMPLE * HYDROMETRY / REFRACTOMETRY / TEMPERATURE MEASUREMENT / CHART CORRECTIONS * pH - CALIBRATION / ELECTRODE CARE / TEMPERATURE CORRECTIONS * TEST PAPERS / KITS - pH, SO2, ACIDITY [E.G., CLINITEST, TITRETS, QUANTOFIX, ETC.]



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MORE COMPLEX * TITRATION - ACID / BASE OXIDATION / REDUCTION * DISTILLATION - REGULAR STEAM * PAPER CHROMATOGRAPHY



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SOME COMMON CHEMICAL ANALYSIS [TEST] PROCEDURES

* TOTAL SOLUBLE SOLIDS [%TSS] - HYDROMETER, REFRACTOMETER * TOTAL TITRATABLE ACIDITY [%TTA] - TITRATION, KITS, TEST PAPERS * pH - METER, TEST PAPERS * ALCOHOL [ETHANOL, EtOH] - EBULLIOMETER, DISTILLATION / HYDROMETER



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* SULFUR DIOXIDE - FREE & TOTAL

TITRATION - - RIPPER, - DISTILLATION [AIR OR N2] - THEN - AERATION / OXIDATION, - MONIER- WILLIAMS SPECIAL TEST PAPERS “TITRETS™” KITS - [AMPULES, RIPPER]



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* VOLATILE ACIDITY {VINEGAR} CASH DISTILLATION / TITRATION * TOTAL PHENOLS [TANNINS] TITRATION [PERMANGANATE] SPECTROMETRY


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ORGANOLEPTIC

[SENSORY, TASTING]

EXAMINATION


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SENSES TOUCH - BODY, TEMPERATURE TASTE - ACID, SUGAR, SALT, BITTER SMELL - AROMA, BOUQUET SIGHT - CLARITY, COLOR HEARING - CARBONATION, POURING



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PARTS PER MILLION [PPM]

MILLIGRAMS / LITER = PARTS PER MILLION MG / L = PPM

0.001 GRAMS / 1000 MILLILITERS 1 / 1,000,000

A VERY SMALL AMOUNT! * 1 CAR IN TRAFFIC JAM FROM CLEVELAND TO SAN FRANCISCO [2650 MILES] * 1 PANCAKE IN STACK 4 MILES HIGH * 1 SOUP CAN IN ROW 40 MILES LONG



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PARTS PER BILLION [PPB] * 1 HAMBURGER IN CHAIN CIRCLING EARTH

2.5 TIMES * 1 STRIDE ON TRIP TO MOON & BACK * 1 SILVER DOLLAR IN STACK 1500 MILES HIGH

PARTS PER TRILLION [PPT] * 1 POSTAGE STAMP IN AREA SIZE OF DALLAS, TX * 1 SIX INCH “LEAP” ON 93 MILLION MILE TRIP TO SUN * 1 SECOND OF TIME IN PAST 32,000 YEARS



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COMPARE PPM, PPB, PPT

IF PPT = 1 SECOND / 32,000 YEARS PPB = 1 SECOND / 32 YEARS PPM = 1 SECOND / .03 YEAR OR ABOUT 11 DAYS


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“MY TASTES ARE SIMPLE; I AM EASILY SATISFIED

WITH THE BEST.”

BY WINSTON CHURCHILL

[TWO&WOWC,JCHUMES,P94,1994] 09/01/99 FRANK J. GADEK, PH.D., FAIC


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MATHEMATICS BEFUDDLED CHURCHILL

“WE ARRIVE IN AN ‘ALICE-IN-WONDERLAND’ WORLD, AT THE PORTALS OF WHICH STOOD

‘A QUADRATIC EQUATION’ FOLLOWED BY THE DIM CHAMBERS INHABITED BY THE

DIFFERENTIAL CALCULUS AND THEN A STRANGE CORRIDOR OF SINES, COSINES,

AND TANGENTS IN A HIGHLY SQUARE-ROOTED CONDITION.”

[CSOTC,JHUMES,157,1980]



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SENSORY AND LAB ANALYSES SENSORY ANALYSES - BETTER FOR SUBTLE, COMPLEX ATTRIBUTES - BUT CAN HAVE GREAT VARIABILITY IN JUDGES - LAB ANALYSES NEED GC - MS LAB ANALYSES - CHEMICAL ANALYSES - CAN CONFIRM “GROSS CHARACTERISTICS” OF SENSORY ANALYSES - CAN HAVE MUCH LESS VARIABILITY THAN SENSORY ANALYSES 09/01/99 FRANK J. GADEK, PH.D., FAIC


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MICROBIOLOGICAL ANALYSES - CAN

CONFIRM, ESPECIALLY “ODOR” ISSUES, THAT CAN BE PRODUCED BY MICROORGANISMS THAT ARE INDICATED BY SENSORY AND CHEMICAL ANALYSES [E.G., VOLATILE ACIDITY, MLF - DIACETYL, ETC.]



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NOTENOTE:

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]


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EQUIPMENT / MATERIALS NEEDED FOR 6 CRITICAL CHEMICAL

ANALYSES [TESTS] JUICE SUGAR - HYDROMETER OR REFRACTOMETER + THERMOMETER ACID - TITRATION EQUIPMENT / MATERIALS, OR KIT OR TEST PAPERS pH - METER OR TEST PAPERS 08/08/99/© FRANK J. GADEK, PH.D., FAIC


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WINE SUGAR - CLINITEST™ KIT OR TITRATION ACID & pH - SAME AS FOR JUICE



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NOTE: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


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“BTN”

BETTER

THAN

NOTHING



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REFLECTOQUANT

TITRETS

CLINITEST OR DEXTROCHECK

GALLARD-SCHLESSINGER QUANTOFIX AND EMSCIENCE TEST PAPERS

VARIETY OF SPECIALTY KITS, ETC.


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SOME MINIMAL LAB SAFETY EQUIPMENT / PROGRAMS

SAFETY GLASSES

EYE WASH

LAB APRON / COAT

ASSORTED GLOVES

FIRST AID KIT

FIRE EXTINGUISHER

LIST OF EMERGENCY PHONE NUMBERS

“A PLAN” - WRITTEN / TRAINING / PRACTICE 09/01/99 FRANK J. GADEK, PH.D., FAIC


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REFERENCE BOOKS

HAZARDOUS WASTE - PERMITS / NOTIFY PROPER AGENCIES / WRITTEN PLAN / TRAINING SPILL KITS

HAZARDOUS WASTE DISPOSAL COMPANY

SOMEONE IN CHARGE / RESPONSIBLE

PROGRAM TO MAINTAIN CURRENCY


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% TOTAL SOLUBLE SOLIDS [%TSS] * 90% ARE SUGARS * GLUCOSE & FRUCTOSE * HOWEVER LABRUSCA AND ITS HYBRIDS MAY CONTAIN UP TO 25% SUCROSE * BUT LITTLE SUCROSE REMAINS IN FINISHED WINE NORMALLY - SO CLINITEST KIT CAN STILL BE USED * MEASURED BY HYDROMETRY OR REFRACTOMETRY - TEMPERATURE CORRECTION MAY BE SIGNIFICANT



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ESTIMATE ½ OF % SUGAR CONCENTRATION IS % ALCOHOL

NORMALLY OBTAINED FROM FERMENTATION

20% SUGAR = 10% ALCOHOL

[ACTUALLY, CONVERSION RATE IS

USUALLY 55%, BUT CAN VARY]



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RANGE WHITE - 19.5 - 23.0%

[CAN GIVE 10.7 - 12.6% ALCOHOL AT 55% CONVERSION RATE]

RED - 20.5 - 23.5% [CAN GIVE 11.3 - 12.9 % ALCOHOL AT 55%

CONVERSION RATE]

[UNITS OF % OR DEGREE BRIX OR BALLING]



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ARCHIMEDES 287 - 212 BC GREEK MATHEMATICIAN / INVENTOR LAW OF HYDROSTATICS - ARCHIMEDES PRINCIPLE - BODY IMMERSED IN FLUID LOSES WEIGHT EQUAL TO WEIGHT OF AMOUNT OF FLUID DISPLACED SAID TO HAVE BEEN MADE WHEN HE STEPPED INTO HIS BATH AND NOTICED DISPLACED WATER OVERFLOWING [ENCARTA97] 09/01/99 FRANK J. GADEK, PH.D., FAIC


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WAR MACHINES - CATAPULT AND MIRROR SYSTEM [TO IGNITE INVADERS’ BOATS BY FOCUSING SUN’S RAYS] PROVED VOLUME OF SPHERE IS 2/3 VOLUME OF CYLINDER THAT CIRCUMSCRIBES IT DEVOTED HIS ENTIRE LIFE TO RESEARCH AND EXPERIMENTATION DEFINED PRINCIPLE OF THE LEVER

INVENTED COMPOUND PULLEY [ENCARTA97]



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INVENTED HYDRAULIC SCREW TO RAISE WATER TO HIGHER LEVEL KILLED BY ROMAN SOLDIER WHO WAS OFFENDED BY HIM SAYING “DO NOT DISTURB MY DIAGRAMS” [HE HAD DRAWN IN THE SAND] KNOWN FOR APPLYING SCIENCE TO EVERDAY LIFE [ENCARTA97]



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TOTAL TITRATABLE ACIDITY [%TTA]

MEASURED BY TITRATION WITH 0.1 N NaOH [SODIUM HYDROXIDE]

AND EITHER

PHENOLPHTHALEIN INDICATOR [COLORLESS TO LIGHT PINK AT

ENDPOINT OF TITRATION] 08/08/99/© FRANK J. GADEK, PH.D., FAIC


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OR

pH METER - 8.2 AT ENDPOINT OF TITRATION

[NO RED WINE COLOR INTERFERENCE]



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TOTAL TITRATABLE ACIDITY = VOLATILE ACIDITY

+ NONVOLATILE ACIDITY [%TTA = % VA + %NVA]

VOLATILE ACIDITY = FATTY ACIDS, CAN BE DISTILLED, LIQUIDS E.G., FORMIC, ACETIC, PROPIONIC, BUTYRIC, ETC.



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SOME “VOLATILE” ORGANIC ACIDS

FOUND IN WINE



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H - C - O - H || O FORMIC ACID [METHANOIC ACID]

CH3 - C - O - H || O ACETIC ACID [“VINEGAR”, ETHANOIC ACID]

CH3 CH2- C - O - H || O PROPANOIC ACID


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CH3 CH2CH2- C - O - H || O BUTANOIC ACID [“BUTYRIC ACID”]



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NONVOLATILE ACIDITY = CANNOT BE DISTILLED, SOLIDS E.G., MALIC, TARTARIC, CITRIC, SUCCINIC, ETC.



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TARTARIC ACID

* MAKES UP ½ OR MORE OF ACIDS IN MUST AND WINE * STONGEST ORGANIC ACID IN MUST / WINE * RANGE = 0.2 - 0.8%, DEPENDING ON VARIETY, SEASON, REGION, ETC. * MORE RESISTANT TO RESPIRATORY OXIDATION [57°C, 134°F AND BACTERIAL ATTACK



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* IMPORTANT IN PRECIPITATION OF POTASSIUM ACID TARTRATE [KHT, “CREAM OF TARTAR”] TO COLD STABILIZE WINE AND TO DEACIDIFY WINE * DETERMINATION: PRECIPITATION OF POTASSIUM ACID TARTRATE [“CREAM OF TARTAR”] BY ADDITION OF POTASSIUM CHLORIDE + TITRATION PAPER CHROMATOGRAPHY SPECTROMETRY



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MALIC ACID * OTHER MAIN ACID IN MUST AND WINE BESIDES TARTARIC ACID * IMPORTANT IN MALOLACTIC FERMENTATION [MLF] * RANGE: MUST - 0.1 - 0.6% WINE - 0 - 0.5% * RESPIRED FROM GRAPES AT 40.5°C, 104°F * CONCENTRATION DECREASES AS GRAPES MATURE



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* MORE SUSCEPTIBLE TO ATTACK BY MICROORGANISMS [MLF] THAN OTHER MAIN ACID IN MUST / WINE - TARTARIC ACID * DETERMINATION: PAPER CHROMATOGRAPHY ENZYMATIC / SPECTROMETRY



80

RELATIONSHIPS AMONG SOME

ORGANIC ACIDS FOUND IN WINE



81

FOR THOSE WHO

SPEAK & UNDERSTAND

ORGANIC CHEMISTRY



82

CO2H CO2H CO2H CO2H l l l l H - C - H HO - C* - H HO - C* - H HO - C* - H

| | | | H – C - H H - C - H HO - C* - H H - C - H l l l l CO2H CO2H CO2H H SUCCINIC ACID MALIC ACID TARTARIC ACID LACTIC ACID CO2H CO2H l l H - C H - C | | | | C - H H - C l l CO2H CO2H FUMARIC ACID MALEIC ACID [TRANS] [CIS] {NOT FOUND IN WINE}09/01/99 FRANK J. GADEK, PH.D., FAIC


83

CO2H CO2 K CO2 NH4

l l l H - C* - OH H - C* - OH H - C* - OH | | | HO - C*- H HO-C*- H HO - C* - H l l l CO2H CO2H CO2 Na TARTARIC ACID POTASSIUM SODIUM L, LEVO, + , d BITARTRATE AMMONIUM DEXTROROTATORY [“CREAM OF TARTRATE “NATURAL” TARTAR”] [PASTEUR’S WORK] [7THMERCK,8381012;FIESER,AOC,70] 08/08/99/© FRANK J. GADEK, PH.D., FAIC


84

CH2 - CO2H

l

HO - C - CO2H |

CH2 - CO2H CITRIC ACID

[7THMERCK,266]09/01/99 FRANK J. GADEK, PH.D., FAIC


85

DESIRED % TTA:

“MUST” = 0.9 - 1.0 CALIF - CAN BE LOWER 0.7-0.8 EAST - CAN BE HIGHER 1.1 - 1.3

WINE = 0.7 - 0.8

CALIF - CAN BE LOWER 0.6 - 0.7 EAST - CAN BE HIGHER 0.8 - 1.0



86

EQUATION USED TO EXPRESS TOTAL TITRATABLE ACIDITY [%TTA]

IN UNITS OF TARTARIC ACID [TA]

NOTE: SOMETIMES OTHER UNITS ARE USED [E.G., SULFURIC, CITRIC ACID, ACETIC ACID, LACTIC ACID,

MALIC ACID, ETC.]



87

% TTA AS TARTARIC ACID [TA] OR

GRAMS [G] TA / 100 MILLILITER [ML]

EQUALS

[V1]x[N]x[75]x[100] / [1000]x[V2] OR

[V1]x[N]x[7.50] / [V2]



88

WHERE: % TTA = [V1]x[N]x[7.50] / [V2]

V1 = VOLUME OF BASE USED [NaOH, OR SODIUM HYDROXIDE] N = STRENGTH OF BASE, NORMALITY, USUALLY 0.1 N V2 = AMOUNT OF MUST OR WINE USED, USUALLY 5 OR 10 ML 08/08/99/© FRANK J. GADEK, PH.D., FAIC


89

MW OF TARTARIC ACID = 150

SINCE IT IS A DIACID, DIVIDE BY 2

SO 150 / 2 = “THE 75 FACTOR”



90

MOLECULAR FORMULA = C4H6O6

L, D AND MESO ISOMERS

L [BUT DEXTROROTATORY, “d” OR “+”] IS THE “NATURAL” ISOMER

[SINCE L & D ARE RELATED TO L & D GLYCERALDEHYDE, NOT OPTICAL ROTATION] 08/08/99/© FRANK J. GADEK, PH.D., FAIC


91

PRACTICAL SIMPLIFICATION:

IF ALWAYS USE:

0.1 N NaOH AND 10 ML OF WINE, %TTA = [V1] x [0.08]

0.1 N NaOH AND 5 ML OF WINE

% TTA = [V1] x [0.15]



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AN EXAMPLE: IF USE 10 ML OF WINE AND IT IS TITRATED TO THE ENDPOINT WITH 12.50 ML OF 0.1N NaOH: %TTA AS TA = [V1]x[N]x[7.5] / [V2] = [12.50]x[0.1]x[7.5] / [10] = 0.94 G OF TARTARIC ACID / 100 ML OF WINE [OR 9.4 G OF TARTARIC ACID / LITER OF WINE]



93

USE 0.1N NaOH SINCE: * YOU CAN BUY IT FAIRLY INEXPENSIVELY ALREADY PREPARED AT THIS CONCENTRATION * IT IS FAIRLY STABLE * THE “MATH” WORKS OUT BETTER!



94

pH = “P”OTENTIAL OF “H”YDROGEN CHEMICALLY = FREE HYDROGEN CATION, PROTON, H MATHMATICALLY = NEGATIVE LOGARITHM OF MOLAR CONCENTRATION OF H pH = - LOG [H] MEASURED BY pH METER AND ELECTRODE



95

H - O - H H + O - H IONIZE WATER CATION ANION NEUTRAL PROTON HYDROXIDE FREE ACID FREE BASE IONIZE = FORM IONS, CHARGED SPECIES


96

FREE AND NOT FREE ACID:

H-A IONIZE H+ + A-

→ ACID PROTON ANION

NEUTRAL POSITIVE NEGATIVE ION ION

NOT FREE FREE NOT AN ACID ACID



97

CONCEPT OF pH MEASURES FREE ACID CONCENTRATION OF AN ACID BUT DOES NOT MEASURE THE NOT FREE ACID CONCENTRATION TITRATION MEASURES “ALL” ACID - FREE & NOT FREE



98

ACID pH = 1 - 6 [LOWER VALUE] {E.G., LEMON JUICE, VINEGAR}

NEUTRAL pH = 7

{WATER}

BASIC pH = 8 - 14 [HIGHER VALUE] {E.G., AMMONIA, DRANO}


99

GENERAL RELATIONSHIP BETWEEN ACIDITY AND pH

IN GENERAL: AS ACIDITY INCREASES / pH DECREASES AS ACIDITY DECREASES / pH INCREASES BUT NO DIRECT RELATION



100

USUAL RANGE 3.0 - 3.5 > 3.6 [E.G. CALIF] UNDESIRABLE MICROBIOLOGICAL GROWTH, DULL TASTE, POORER FERMENTATIONS < 3.0 [E.G. EAST] SHARP TASTE, BETTER FERMENTATIONS


101

SUMMARY pH OF MUST AND WINE OF CRITICAL IMPORTANCE TO WINE QUALITY LOW pH VALUES [3.0 - 3.4] A PRIME REQUISITE TO PRODUCING STABLE, HIGH QUALITY WINES pH CAN INCREASE EXCESSIVELY DURING GRAPE MATURATION, SO USE ALONG WITH SUGAR AND TOTAL ACIDITY IN HARVEST DECISIONS [BEELMAN, PW, 1-2/1984, 38-42]

09/01/99 FRANK J. GADEK, Ph.D., FAIC


102

pH CAN INCREASE EXCESSIVELY ALSO DURING VINIFICATION [AND EVEN POSSIBLY DURING AGING?] SO PROPER MONITORING IS REQUIRED [BEELMAN, PW, 1-2/1984, 38-42]



103

OTHER pH AND WINE EFFECTS PROTEIN STABILITY - PROTEINS PRECIPITATE FASTER AT LOWER pH WINES FERMENTED AT LOW pH GENERALLY CONTAIN LOWER AMOUNTS OF PROTEIN PROTEIN FINING WITH BENTONITE 25% LESS AT pH 3.0 THAN 3.6 LOW pH FOR WINE CHEMICAL STABILITY [METAL ION COMPLEXES, Ca & K TARTRATES] [BEELMAN, PW, 1-2/1984, 38-42]



104

NOTE

IN 1980’S, pH METERS BECAME

LESS EXPENSIVE AND MORE READILY AVAILABLE



105

[H] = CONCENTRATION OF H OR THE FREE PROTONS IN SOLUTION LOG = LOGARITHM = “VERY SIMPLY A “FORMULA” - CAN LOOK UP VALUES IN TABLES OR USE THE “LOG” KEY ON YOUR CALCULATOR



106

LOG = LOGARITHM = THE EXPONENT OF THE POWER TO WHICH A FIXED NUMBER [THE BASE] MUST BE RAISED IN ORDER TO PRODUCE A GIVEN NUMBER [THE ANTILOGARITHM]



107

OR X P = Y WHERE:

X = FIXED NUMBER [BASE] P = EXPONENT [A SUPERSCRIPT]

OF THE POWER [ A NUMBER] Y = A GIVEN NUMBER [ANTILOGARITHM]


108

* NORMALLY THE BASE IS 10

* SO FOR 101 = 10, 10

2 = 100,

103 = 1000, 10

4 = 10000

* THE LOG OF 100 TO THE BASE 10

= 2 [OR THE ANTILOG OF 2 = 100]



109

SO FOR 10-1

= 0.1, 10-2

= 0.01,

10-3

= 0.001, 10-4

= 0.0001

THE LOG OF 0.001 TO THE BASE 10 = -3 [OR THE ANTILOG OF -3 = 0.001]


110

SO FOR 0.001 MOLAR [H+]: SINCE: pH = - {LOG [H+]}

= - {LOG [0.001]} BECAUSE LOG [0.001] = 3

= - {- 3} = +3

THUS: pH OF 0.001 MOLAR [H+] = 3


111

OR:

10 + 3

EQUALS 10 + 3 DECIMAL

PLACES TO THE RIGHT → OF LAST DIGIT = 10000

10 - 3

EQUALS 10 + 3 DECIMAL

PLACES TO THE LEFT ← OF FIRST DIGIT = 0.001


112

ALSO CAN EXPRESS pH AS:

[H+] = 10 –pH

SO: 0.001 MOLAR [H+] = 10 -3

SINCE: 0.001 = 10 -3

THUS: pH OF 0.001 MOLAR [H+] = 3


113

ACID pH BASE Ph MOLAR [H+] =pH MOLAR [-OH] =pH 1.0 M [H+] = 0 1.0 M [-OH] = 14 0.1 M [H+] = 1 0.1 M [-OH] = 13 0.01 M [H+] = 2 0.01 M [-OH] = 12 0.001 M [H+] = 3 0.001 M [-OH] = 11 0.0001 M [H+] = 4 0.0001 M [-OH] = 10 0.00001 M [H+] = 5 0.00001 M [-OH] = 9 0.000001 M [H+] = 6 0.000001 M [-OH] = 8 0.0000001 M [H+] = 7 0.0000001 M [-OH] = 7

NOTE AT pH = 7, [H+] = [-OH] 08/08/99/© FRANK J. GADEK, PH.D., FAIC


114

MUST / WINE

pH = QUALITY

ROBERT BEELMAN PRACTICAL WINERY JANUARY / FEBRUARY 1984 PAGES #38 - 42



115

REDUCING RESIDUAL SUGAR IN WINEREDUCING 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]


116

ANOTHER OPTION:ANOTHER OPTION:

▓ COMMERCIAL MOBILE BOTTLING LINE THAT COMES TO YOUR WINERY TO STERILE BOTTLE AND INCLUDESA GUARANTEE

▓ COST?

▓ SCHEDULING?

▓ RELIABILITY / CONFIDENCE / ETC.


117

REDUCING RESIDUAL SUGAR [% RRS] REDUCING RESIDUAL SUGAR [% RRS] ANALYSIS METHODSANALYSIS 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!BTN” – BETTER THAN NOTHING!


118

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 REDCUPROUS, Cu +1, [CUPROUS OXIDE, (Cu)2O]

¶ ACTUAL COLOR GET IS FROM BLUE [0 % RRS] TOORANGE [UP TO 2 – 5% RRS] TO OLIVE DRAB [> 2 – 5% RRS, DEPENDING ON HOW YOU DO THE TEST]


119

OTHER ANALYSIS OPTIONS FOR % RRSOTHER ANALYSIS OPTIONS FOR % RRS

‡ ENZYMATIC BUT REQUIRES EXPENSIVE [~$2000] SPECTROPHOTOMETER

‡ COMPLEX & INVOLVED TITRATIONS:

∆ LANE-EYNON METHOD – CUPRIC SULFATE SOLUTION, METHYLENE BLUE INDICATOR

∆ REBELEIN [GOLD COAST METHOD – THIOSULFATE / IODINE / STARCH TITRATION


120

ALCOHOL DETERMINATION * EBULLIOMETER - DIFFERENCE IN BOILING POINT OF WINE AND DISTILLED WATER * DISTILLATION [REGULAR] + HDROMETRY [PROOF / TRALLE] AND TEMPERATURE CORRECTION



121

ALCOHOL

* MAINLY ETHANOL + OTHER LOW M.W. VOLATILE ALCOHOLS [E.G., METHANOL, PROPANOLS, BUTANOLS, PENTANOLS, {FUSEL OILS} ETC.]

* RANGE 10 - 14%


122

PROOF SPIRIT = OLD METHOD OF TESTING WHISKEY BY POURING IT

ON SOME GUNPOWDER AND LIGHTING IT - IGNITION OF THE

GUNPOWDER AFTER THE ALCOHOL BURNED AWAY WAS CONSIDERED “PROOF” THAT THE WHISKEY DID NOT CONTAIN TOO MUCH WATER.

[P122, NOLLER, “TOOC”]



123

EXTRACT * DISTILLATION [ REGULAR] + HYDROMETRY [BRIX / BALLING] OR REFRACTOMETRY + TEMPERATURE CORRECTION * NOMOGRAPH



124

SOME EXTRACT DETAILSSOME 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]


125

SOME EXTRACT VALUESSOME 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]


126

< 20 G / L [2%] THIN, LIGHT BODIED DRY WINES

> 30 G / L [> 3%] FULL BODIED WINES

ZOECKLEIN, WAAP, P#113]

EXTRACT ALSO RELATES TO EXTRACT ALSO RELATES TO THE “BODY” [MOUTH FULLNESS]THE “BODY” [MOUTH FULLNESS]

OF A WINEOF A WINE

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


127

SULFUR DIOXIDE TOTAL = FREE + FIXED TOTAL - 350 PPM BATF MAXIMUM FREE - NO REGULATION, BUT 20 - 30 PPM RECOMENDED



128

FORMATION OF ETHANOL AND / OR ACETIC ACID [VINEGAR] IN WINE

FERMENTATION

C6H12O6 CH3 - C = O YEASTS / ENZYMES | H SUGAR ACETALDEHYDE ----

| REDUCTION CH3 CH2 - O - H -------- ETHANOL

| OXIDATION CH3 C = O ---- | ACETIC ACID O - H 09/01/99 FRANK J. GADEK, PH.D., FAIC


129

ANTIOXIDANT ACTION OF SULFUR DIOXIDE

NaSO3 NaHSO3 | CH3 - C - H CH3 - C - H || SODIUM | O BISULFITE O - H ACETALDEHYDE ADDITION PRODUCT


130

EFFECT OF pH ON SULFUR DIOXIDE USE IN WINEMAKING

THE PRIMARY ANTIMICROBIAL AGENT USED IN WINE THE DESIRED ACTIVE FORM IS

MOLECULAR SO2 [BEELMAN, PW, 1-2/1984, 38-42]



131

SOME EQUILIBRIA INVOLVED WHEN SO2 IS DISSOLVED IN WATER / WINE -

SO2 + H20 MOLECULAR [SO2] + FREE SO2 +

FIXED / BOUND SO2 + H2SO3 HSO3 + H SULFUROUS ACID

SO3 + H 09/01/99 FRANK J. GADEK, PH.D., FAIC


132

BISULFITE HSO3 AND SULFITE

SO3 IONS HAVE NO ANTIMICROBIAL PROPERTIES RELATIONSHIP OF pH, FREE AND

MOLECULAR SO2:

pH % FREE SO2 IN MOLECULAR FORM 3.0 61% 3.3 3.1% 4.0 0.6% [BEELMAN, PW, 1-2/1984, 38-42] 09/01/99 FRANK J. GADEK, PH.D., FAIC


133

RECOMMEND WINE HAVE 0.8 PPM

MOLECULAR SO2 =

26 PPM FREE SO2 AT pH 3.3 79 PPM AT pH 3.8 120 PPM AT pH 4.0 [BEELMAN, PW, 1-2/1984, 38-42] 09/01/99 FRANK J. GADEK, PH.D., FAIC


134

SULFUR DIOXIDE [SO2]

SOME COMMENTS BY LISA VAN DE WATER, DIRECTOR, THE WINE LAB, NAPA, CA ON

“A TECHNICAL REVOLUTION IN WINEMAKING”

SHE ENTERED CA WINE INDUSTRY IN 1974 FEW WINERIES MEASURED pH in 1974 OR

EVEN KNEW WHAT IT WAS SUPPOSE TO BE HIGH pH WINES FADED SOONEST

“DIED LIKE A DOG” [ZOECKLEIN’S LAB BOOK, P9]


135

pH PROBABLY MOST IMPORTANT TEST CAN DO ON JUICE OR WINE

1982 RELATIONSHIP BETWEEN pH AND SO2

AND “MOLECULAR SO2” ESTABLISHED BEFORE 1982, WINERIES JUST TRIED TO

REACH A CERTAIN LEVEL OF FREE SO2

DID NOT ADUST SO2 LEVEL WITH RESPECT TO pH OR EVEN WINE TYPE [ZOECKLEIN’S LAB BOOK, P9]


136

MEASUREMENT OF SO2 CHANGED SINCE 1980’S RIPPER METHOD HAS SIGNIFICANT

INTERFERENCES AERATION – OXIDATION [VACUUM

ASPIRATION] GREATER ACCURACY CONSUMERS BECAME MORE AWARE OF

SO2

SO2 USE PLUMMETED! [ZOECKLEIN’S LAB BOOK, P9]


137

1975 ABOUT 75 – 100 PPM SO2 ADDED TO WHITE JUICE AT HARVEST & SLIGHTLY LESS IN REDS

LATE 1970’S NO SO2 FERMENTATION OF WHITE WINES WAS INTRODUCED

BY END OF 1980’S CA WINERIES SELDOM

ADDED ANY SO2 AT ALL TO REDS BEFORE FERMENTATION


138

NOW PENDULUM SWUNG BACK A LITTLE AFTER EXPLOSION OF DEVASTATING SPOILAGE FROM SPONTANEOUS LACTOBACILLUS GROWTH DURING YEAST FERMENTATION

QUICKLY REALIZED THIS PROBLEM COULD BE CONTROLLED BY RESUMING SMALL SO2 ADDITIONS [ZOECKLEIN’S LAB BOOK, P9]



139

DETERMINATION OF SULFUR DIOXIDE IN WINEDETERMINATION OF SULFUR DIOXIDE IN WINE

RIPPER METHOD – TRADITIONAL / STANDARD IODINE TITRATION / STARCH INDICATORDIFFICULT FOR RED WINESOTHER COMPONENTS REACT BESIDES SO2

AERATION / OXIDATION METHOD –

OXIDIZE SO2 TO SULFURIC ACID AND TITRATE WITH SODIUM HYDROXIDE WITH SPECIAL MIXED INDICATOR

MORE ACCURATE / PRECISE


140

KITS / TEST PAPERS –

TITRETS, QUANTOFIX, REFLECTOQUANT, ETC.

NEED VALIDATION

““BBTTNN”” – BETTER THAN NOTHING!


141

╬ 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]

MALOLACTIC FERMENTATIONMALOLACTIC FERMENTATION


142

FOR THOSE WHO

SPEAK & UNDERSTAND

ORGANIC CHEMISTRY



143

CO2H l CO2H

l l l H - C* - OH l HO - C* - H

| l |

H - C - H l H- C - H

l l l CO2H MIRROR CO2H MALIC ACID D, DEXTRO, + , d L, LEVO, - , l DEXTROROTATORY LEVOROTATORY “UNNATURAL” “NATURAL”

[P632, MERCK]08/08/99/© FRANK J. GADEK, PH.D., FAIC


144

“REVISED+” CO2H CO2H

l l l HO - C* - H l HO - C* - H

| l |

H - C - H l H - C - H

l l l CO2H l H

MIRROR + CO2 L (-, l) MALIC ACID L (+,d) LACTIC ACID “MLF”



145

CO2H CO2H

l l l H - C* - OH l HO - C* - H

| l |

H - C - H l H- C - H

l l l H MIRROR H LACTIC ACID D, (- , l) L, (+, d) LEVOROTATORY DEXTROROTATORY FROM FERMENTATION FROM “MLF”



146

NOMENCLATURE d, l, +, - HAVE TO DO WITH OPTICAL ROTATION OF A BEAM OF PLANE POLARIZED LIGHT [PPL] BEING ROTATED TO THE LEFT [LEVO] OR TO THE RIGHT [DEXTRO] D & L HAVE TO DO WITH COMPARISON TO D & L GLYCERALDEHYDE, A REFERENCE COMPOUND FOR “RELATIVE CONFIGURATION” [WHICH LATER TURNED OUT TO ALSO BE THE CORRECT ABSOLUTE CONFIGURATION] [NOLLER,TOOC,310] 09/01/99 FRANK J. GADEK, PH.D., FAIC


147

SIMPLE MALOLACTIC SIMPLE MALOLACTIC FERMENTATION FERMENTATION

PAPER CHROMATOGRAPHYPAPER 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


148

WINE TOTAL PHENOLS IMPORTANCE: COLOR AGEING TASTE OXIDATION - REDUCTION RESERVOIR OTHER



149

TYPES OF WINE PHENOLS: ANTHOCYANINS - FLAVONOID TANNINS HYDROLYZABLE - NONFLAVONOID CONDENSED - FLAVANOL, FLAVANDIOL OTHER - NONFLAVANOID



150

TOTALTOTAL PHENOLS PHENOLS

COMPLEX – TANNINS + PIGMENTS + ???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?]


151

MORE PROFESSIONAL , MORE PROFESSIONAL , BUT MORE COMPLEX AND BUT MORE COMPLEX AND EXPENSIVE, METHODSEXPENSIVE, METHODS

FOLIN – CIOCALTEU COLORIMETRIC METHOD, BUT NEED A SPECTROPHOTOMETER

HPLC – HIGH PRESSURE [PERFORMANCE] LIQUID CHROMATOGRAPHY


152

LOWENTHAL-NEUBAUER METHODLOWENTHAL-NEUBAUER METHOD

× FOR TANNIN & COLORING MATTER [“T + CM”]

× RELATIVELY EASY FOR SMALL WINERIES TO DO

× WAS OFFICIAL A.O.A.C [1950] METHOD FOR MANY YEARS

× TITRATE WITH PURPLE POTASSIUM PERMANGANATE - A DEALCOHOLIZED WINE SAMPLE [FROM

EXTRACT DETERMINATION?] - BEFORE AND AFTER TREATMENT WITH

ACTIVATED CARBON TO REMOVE TANNINS & PIGMENTS

- IN ORDER TO CORRECT FOR OTHER

MATERIALS THAT REACT WITH KMnO4


153

AT THE ENDPOINT OF THE TITRATION, THE DEEP OPAQUE BLUE BLACK INDIGO CARMINE INDICATOR DRAMATICALLY TURNS -

BRIGHT CLEAR YELLOW

SO THE ENDPOINT IS VERY EASY TO DETECT PRECISELY & ACCURATELY

PURPLE KMnO4 + BLUE BLACK INDICATOR →YELLOW

[AMERINE, LPFE, P#28-29]


154

EQUATION:[T + CM, G / 100 ML] = {C X [N KMnO4] X [0.0416] X

100} / [ML WINE USED]WHERE:T + CM = TANNIN + COLORING MATTERC = A – BA = TITRATION OF WINEB = TITRATION OF WINE AFTER CHARCOAL TREATMENT TO REMOVE [T + CM], FOUND TO BE ALMOST CONSTANT FOR SAME REAGENTS AND CHARCOALN = NORMALITY OF KMnO4

0.0416 = EMPIRACAL FACTOR, ASSUME 1 ML OF 0.1N KMnO4 = 0.00416 G OF TANNIN, BUT FACTORS FROM 0.00173 TO 0.00588 HAVE BEEN USED

[AMERINE, LPFE, P#28-29]


155

SOME VALUES OF TANNIN + COLORING SOME VALUES OF TANNIN + COLORING MATTER [“T + CM”]: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]


156

EQUATION:PI = PERMANGANATE INDEX = 5 [A – B]

WHERE:A = TITRATION OF JUST INDICATOR,

ML KMnO4

B = TITRATION OF WINE + INDICATOR,

ML KMnO4

[WINE NOT DEALCOHOLIZED][ZOECKLEIN, WAAP, P#458]

PERMANGANATE INDEX [POLYPHENOL INDEX, “PERMANGANATE INDEX [POLYPHENOL INDEX, “PIPI”] ”] {FROM ZOECKLEIN}{FROM ZOECKLEIN}

- - NOT THE SAME AS NEUBAUER – AS NEUBAUER – LOEWENTHAL PROCEDURE LOEWENTHAL PROCEDURE

– – GIVES ONLY GIVES ONLY “CRUDE”“CRUDE” EVALUATION} EVALUATION}


157

VALUES:35 – 50 FOR LOW PHENOLIC WINES> / = 100 FOR HIGH PHENOLIC CONTENT

– “HARD / BITTER”

25 = 320 MG / L, GAE [GALLIC ACID EQUIVALENT]

OR 0.320 G / L OR 0.0320 G / 100 ML [%]

NOTE: IN ESSENCE, VALUES ARE JUST ML OF KMnO4 USED IN TITRATIONS


158

FOLIN - CIOCALTEU COLORIMETRIC METHOD FOR TOTAL PHENOLS

OXIDATION OF PHENOLS WITH YELLOW TUNGSTATE / MOLYBDATE COMPLEX

[W+6

Mo+6

] TO FORM BLUE TUNGSTATE /

MOLYBDATE COMPLEX [W+5

Mo+6

/

W+6

Mo+5

] BY REDUCTION, GAIN OF ELECTRONS, + e-] MIXTURE IS GREEN [765 NM]



159

OXIDATION [LOSS OF ELECTRONS, - e-] H-O-Ph-O-H O=Ph=O [Ph = BENZENE RING, O-H GROUPS IN 1,2 OR 1,3 OR 1,4 POSITIONS]



160

SOME WINE ANALYSES VALUES SOME WINE ANALYSES VALUES FROM MY ENOLOGY RESEARCH FROM MY ENOLOGY RESEARCH

PROJECTSPROJECTS


161

MUST COMPOSTION VINEYARD/ HARV YIELD

B %TTA pH

VARIETY DATE [T/A] CHESTER SEYVAL 9/14 2 16.9 0.83 2.81

VILLARD 10/8* 3 16.9 1.05 2.80 NORTHAMPTON CHELOIS 9/15 8 17.0 0.92 3.28 [YIELDS ESTIMATED BY GROWERS]

[* HARVESTED EARLY DUE TO FROST] 09/01/99 FRANK J. GADEK, PH.D., FAIC


162

“AVERAGE” WINE COMPOSITION VALUES

%TTA pH %VA %RRS %ALC EXT TP SEYVAL 0.75 3.16 0.008 0.26 11.2 2.04 298 VILLIARD 0.71 3.15 0.016 0.15 12.1 1.87 274 CHELOIS 0.77 3.82 0.007 0.13 10.8 2.37 831



163

RANGE OF WINE COMPOSTION VALUES

%TTA pH %VA %RRS %ALC EXT TP 0.69 2.95 0.001 0.07 10.1 1.71 220 0.81 3.99 0.022 0.50 12.2 2.63 925 [EXT = DRY EXTRACT = G / 100ML] [TP = TOTAL PHENOLS = MG / L]



164

420 NM – BROWNING COLOR

520 NM – RED COLOR

420 NM + 520 NM = DENSITY OR INTENSITY

420 NM / 520 NM = HUE OR TINT

WINE COLORWINE COLOR


165

SOME VALUES FOR COLOR FROM SOME VALUES FOR COLOR FROM MY ENOLOGY RESEARCH PROJECTSMY ENOLOGY RESEARCH PROJECTS


166

“AVERAGE COLOR VALUES OD OD % BRIGHT HUE 420NM 520 NM [420 + 520][420 / 520] SEYVAL 0.053 VILLARD 0.068 CHELOIS 0.34 3.30 3.60 0.0920



167

RANGE OF COLOR VALUES

OD OD % BRIGHT HUE 420 NM 520 NM [420+520] 420 / 520] 0.034 2.58 2.77 0.0752 0.352 3.82 4.17 0.1085


168

SOME OTHER WINE ANALYSES THATSOME OTHER WINE ANALYSES THATLARGE WINERIES MAY DOLARGE 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


169

ACCURACY OF VOLUMETRIC PROCEDURES

ABOVE RESULTS BASED ON: ACCURACY UNLIKELY MORE THAN +/- 0.5% IN MOST ANALYTICAL WORK ALLOWABLE ERROR +/- 0.1% TO +/- 1.0% FOR CONSTITUENTS MAKING UP MORE THAN 1% OF THE SAMPLE BRUER, BRUER & BRIEN,AJEV,33(3),159-163,1982]



170

ACCEPTED PERMISSABLE

CHEMICAL ANALYSIS ERRORS

* FOR ROUTINE ANALYSIS

+/- 0.05% * CHOICE OF METHOD

- RAPID - SIMPLE

- APPROXIMATE - APPROPRIATE FOR PURPOSE

[E.G., CELLAR, LEGAL, COMMERCIAL, ETC.]



171

INDIVIDUAL CHEMICAL ANALYSIS PERMISSABLE LIMITS OF

ERRORS * % TOTAL SOLUBLE SOLIDS [%TSS] - + / - 0.2% * % TOTAL TITRATABLE ACIDITY [%TTA] - + / - 0.03% * pH [DEPENDING ON PARTICULAR INSTRUMENT] + / - 0.04 pH UNITS



172

* % REDUCING RESIDUAL SUGAR [%RRS] - + / - 0.05% * % ALCOHOL {ETHANOL} [%ALC] - + / - 0.25% * % EXTRACT - + / - 0.2% * % VOLATILE ACIDITY {VINEGAR} [%VA] - + / - 0.006% * SULFUR DIOXIDE TOTAL [DIST] - + / - 10 PPM FREE [RIPPER] - + / - 5 PPM * TOTAL PHENOLS {TANNIN, COLORING} [PERMANGANATE] - + / - 0.15%



173

SOME VERY SOPHISTICATED SOME VERY SOPHISTICATED AND EXOTIC WINEAND EXOTIC WINE

ANALYSESANALYSES


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”CLASSIFICATION OF WINE SAMPLES ACCORDING TO ORIGIN

AND GRAPE VARIETIES ON THE BASIS OF INORGANIC AND

ORGANIC TRACE ANALYSES” BY DANZER, GARCIA, THIEL & REICHENBACHER, AMERICAN LABORATORY, VOL. 31, NO.20, ISSN 0044-7749, 26-34, 10/99 GC OF VOLATILE AROMATIC COMPONENTS CAN BE USED TO DETERMINE GRAPE VARIETY



175

USED 165 WINES, FROM 6 GERMAN WINE-GROWING REGIONS, 21 GRAPE VARIETIES, VINTAGES 1986 - 1996 MEASURED 16 ELEMENTS - Al, B, Ba, Ca, Cr, Cu, Fe, Mn, Mg, P, Pb, Si, Sn, Sr, V & Zn BY ICP-AES [INDUCTIVELY COUPLED PLASMA-ATOMIC EMISSION SPECTROMETRY] SPME [SOLID PHASE MICROEXTRACTION] USED AS SAMPLE PREPARATION METHOD FOR GC ANALYSIS, MORE THAN 90 FLAVOR COMPONENTS COULD BE ANALYZED



176

90.2 % OF WINES CAN BE CORRECTLY PREDICTED AS TO ORIGIN WITH RESPECT TO: * ELEMENTS - Ba, Si, & V * ORGANIC COMPOUNDS - 2- FURANCARBOXALDEHYDE [CONTENT INFLUENCED BY AGING], 4-METHYL-1- PENTANOL [DEPENDS ON FERMENTATION] & 1-OCTANOL [MATURITY INFLUENCED]



177

>99 % OF WINES CAN BE CORRECTLY PREDICTED AS TO GRAPE VARIETY OVER VINTAGES 1988 - 1996 WITH RESPECT TO: * TERPENES [DEPEND ON AGING] & VINTAGE-DEPENDENT COMPONENTS SUCH AS 1-HEXANOL, 2-FURANCARBOXALDEHYDE, DIETHYL SUCCINATE, PHENYLETHYL ALCOHOL, BENZYL ALCOHOL & HEXANOIC ACID 09/01/99 FRANK J. GADEK, PH.D., FAIC


178

* TERPENES = TRANS-LINALOOL OXIDE, NEROL OXIDE, CIS-LINALOOL OXIDE, NEROL, LINALOOL, HOTRIENOL, ALPHA-TERMINEOL, TERPENDIOL, CITRONELLOL, GERANIOL, 2-ETHYLTETRAHYDRO-2H-PYRAN ROLE OF INORGANIC CONSTITUENTS FOR VARIETAL CHARACTERIZATION DO NOT SIGNIFICANTLY IMPROVE CLASSIFICATION RESULTS BUT DISCRIMINATION OF ORIGIN CAN BE IMPROVED BY ADDITION OF SELECTED ORGANIC COMPOUNDS TO THE INORGANIC DATA 9 FRANK J. GADEK, PH.D., FAIC


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NUCLEAR MAGNETIC RESONANCE [NMR]NUCLEAR MAGNETIC RESONANCE [NMR]

AJEV 2003 ARTICLE

ACETIC ACID [VINEGAR]

DETECT THRU NECK OF UNOPENEDBOTTLE

OTHER WINE COMPONENTSPOSSIBLE


180

FOSS FOURIER TRANFORM INFRAREDFOSS FOURIER TRANFORM INFRAREDSPECTROPHOTOMETRY [FT-IR]SPECTROPHOTOMETRY [FT-IR]

FORFOR::

GRAPES - GRAPESCANGRAPES - GRAPESCAN

WINE - WINESCANWINE - WINESCAN

ALMOST ALL MAJOR COMPONENTS!ALMOST ALL MAJOR COMPONENTS!


181

JUST DOING WINE ANALYSES MAY BE THE EASIEST PART

PROPER INTERPRETATION OF WINE ANALYSES RESULTS DEVELOPING PROPER, APPROPRIATE EFFICIENT & EFFECTIVE “ACTION PLANS” TO IMPLEMENT IN DETAIL TO MAKE

BETTER WINE MORE CONSISTENTLY TO MAKE BEST USE OF THE RESULTS & INTERPRETATION OF WINE ANALYSES

MAY BE THE MOST DIFFICULT 09/01/99 FRANK J. GADEK, PH.D., FAIC


182

NEED: “ILLUMINATION” DATA TESTS PROPER INTERPRETATION OF DATA / TESTS APPROPRIATE “ACTION PLAN” DEVELOPED FROM ABOVE PROPER INTERPRETATION PROPER IMPLEMENTATION OF “ACTION PLAN” 09/01/99 FRANK J. GADEK, PH.D., FAIC


183

EVALUATION OF EFFECTIVENESS OF “ACTION PLAN” CONTINUOUS FEEDBACK TO MODIFY “ACTION PLAN” CONTINUOUS IMPLEMENTATION OF MODIFIED “ACTION PLANS” UNTIL SUITABLE AND ACCEPTABLE RESULTS ARE OBTAINED



184


COMPLEX LIKE A SPIDER WEB !COMPLEX LIKE A SPIDER WEB !


185

SHELF LIFE OF WINERY LAB REAGENTS

SODIUM HYDROXIDE, NaOH, 0.1N, FOR TOTAL ACIDITY - 46 DAYS IN GLASS, 37 DAYS IN PLASTIC - DO NOT USE SODA- LIME GUARD TUBE NOTE 0.01N NaOH FOR ASPIRATION SULFUR DIOXIDE ANALYSIS - ONLY 7 DAYS IN PLASTIC COMMERCIAL pH BUFFERS, pH 4.01 & 7.00 - 4 MONTHS AFTER OPENING [BRUER, BRUER & BRIEN,AJEV,33(3),159-163,1982]



186

IODINE, I2, 0.1N, FOR RIPPER METHOD FOR SULFUR DIOXIDE - 3 MONTHS

HYDROGEN PEROXIDE, H2O2, 0.3%, FOR ASPIRATION SULFUR DIOXIDE ANALYSIS - 3 MONTHS IN GLASS, BUT SHOULD BE REFRIGERATED [BRUER, BRUER & BRIEN,AJEV,33(3),159-163,1982]



187

OPTIONS FOR WINE LAB REAGENTS MAKE YOUR OWN AND STANDARDIZE ? - CAN BE “VERY TRICKY” AND ULTIMATELY MORE EXPENSIVE AND

LESS RELIABLE RESTANDARDIZE OUTDATED REAGENTS - SEE ABOVE PURCHASE PROPER NEW REAGENTS AT BEGINNING OF EACH VINTAGE AND THEREAFTER AS NEEDED - OVERALL MAY BE THE BEST [GADEK,WINE EAST,9(1), 14-20 (1981).VINIFERA WINE GROWERS JOURNAL, 15(2), 71-81 (1988)]



188

SOME “TIPS / HINTS / TRICKS”

ON

WINE ANALYSES

LABORATORY TECHNIQUES



189

SOME LAB “TIPS” REFRACTOMETRY

RINSE LENSES AND APPLICATOR WELL WITH DISTILLED WATER WIPE LENSES DRY AND CLEAN WITH “KIMWIPES” TO MINIMIZE SCRATCHING TEMPERATURE CORRECTION - ESPECIALLY IMPORTANT AT EXTREME TEMPERATURES PERIODIC CALIBRATION USEFUL WITH DISTILLED WATER FOR ZERO VALUE AND FRESHLY PREPARED KNOWN % SUGAR SAMPLES



190

SOME LAB “TIPS” HYDROMETRY

MAKE SURE HYDROMETER & GRADUATED CYLINDER ARE CLEAN & DRY RINSE WITH DISTILLED WATER AND LET DRAIN DRY AFTER USE CHECK FOR CHIPS AND CRACKS MAKE SURE IT FLOATS PROPERLY FILTER SAMPLE IF IT HAS A LOT OF SUSPENDED MATTER


191

DIP & SPIN HYDROMETER IN SAMPLE TO WET SURFACE AND DISPERSE ANY GAS BUBBLES READ BOTTOM OF MENISCUS TEMPERATURE CORRECTION - ESPECIALLY IMPORTANT AT EXTREME TEMPERATURES PERIODIC CALIBRATION USEFUL WITH DISTILLED WATER FOR ZERO VALUE AND FRESHLY PREPARED KNOWN % SUGAR SAMPLES 09/01/99 FRANK J. GADEK, PH.D., FAIC


192

INVEST IN A SPECIAL HYDROMETER CYLINDER WITH AN OVERFLOW CATCH AREA INVEST IN A SERIES OF HYDROMETERS TO BETTER MEASURE DIFFERENT RANGES [E.G., 0 - 5%, 5 - 10%, 10 - 15%, 15 - 20 %, 20 - 25%, 25 - 30%] HAVE SPARES, ESPECIALLY FOR COMMON RANGES


193

SOME LAB “TIPS” THERMOMETERS

USE ALCOHOL THERMOMETERS [FILLED WITH RED COLORED ALCOHOL INSTEAD OF SILVER COLOR MERCURY] SPECIAL MERCURY SPILL / CLEANUP KITS ELECTRONIC THERMOMETERS - PROBE FOOD GRADE OR PROTECTED HAVE SPARES 09/01/99 FRANK J. GADEK, PH.D., FAIC


194

SOME LAB “TIPS” pH METER & ELECTRODE

GLASS ELECTRODE TIP IS “VERY DELICATE” PROTECT FROM MECHANICAL DAMAGE KEEP IN BUFFER SOLUTION WHEN NOT IN USE MAKE SURE pH METER IS OFF WHEN ELECTRODE IS OUT OF SOLUTION


195

CALIBRATE IN BUFFER SOLUTIONS [pH 4 and 7???] BEFORE USE & PERIODICALLY DURING USE

USE SATURATED SOLUTION OF KHT [CREAM OF TARTAR, POTASSIUM ACID TARTRATE] AS A BUFFER pH = 3.56 AT ROOM TEMPERATURE 20 - 25 C HAVE SEVERAL SPARE ELECTRODES


196

SOME LAB “TIPS” REPRESENTATIVE SAMPLE

MIX CONTENTS WELL BEFORE SAMPLING TAKE SEVERAL SAMPLES FROM DIFFERENT AREAS / DEPTHS [E.G., TANKS] MEASURE AS SOON AS POSSIBLE AFTER TAKING SAMPLE IF SAMPLES MUST BE STORED UNTIL MEASURED - REFRIGERATE OR FREEZE & THAW TO ROOM TEMPERATURE TO MEASURE - CHECK FOR DEPOSITS [KHT]



197

SOME LAB “TIPS” TITRATION

MAKE SURE PIPET & BURET ARE CLEAN & DRY RINSE WITH DISTILLED WATER & LET DRAIN DRY INVERTED AFTER USE CHECK FOR CHIPS & CRACKS MAKE SURE TEFLON STOPCOCK ON BURET IS WORKING PROPERLY USE SPECIAL PIPET BULBS & MAGNETIC STIRRERS


198

USE FRESH 0.1 N SODIUM HYDROXIDE, NaOH INITIALLY RINSE BURET WITH 0.1 N SODIUM HYDROXIDE FILL BURET WITH 0.1 N SODIUM HYDROXIDE & REMOVE ANY AIR BUBBLES IN TIP OF BURET PHENOLPHTHALEIN IS A LAXATIVE! CORRECTION FOR BACKGROUND ACIDITY IN DISTILLED WATER MAY BE NECESSARY

REMOVE DISSOLVED CO2 FROM SAMPLE BY VACUUM OR HEATING 09/01/99 FRANK J. GADEK, PH.D., FAIC


199

RINSE PIPET WITH SAMPLE READ BOTTOM OF MENISCUS OF PIPET & BURET “TD” ON PIPET MEANS TO DELIVER - DO NOT BLOW OUT REMAINING SAMPLE IN TIP ADD 100 - 200 ML OF DISTILLED WATER TO PIPETTED SAMPLE IN ERLENMEYER FLASK ASSISTS IN SEEING PINK ENDPOINT WHEN USING PHENOLPHTHALEIN AND IN OPERATION OF pH ELECTRODE



200

ERLENMEYER FLASK [500 ML, WIDE MOUTH] MINIMIZES SPLASHING DURING TITRATION, RINSE SIDES OF ERLENMEYER FLASK WITH DISTILLED WATER USING PLASTIC SQUEEZE WASH BOTTLE “CREEP UP” ON ENDPOINT SLOWLY WHEN NEAR END OF TITRATION BY ADDING A DROP AT A TIME 0F 0.1 N NaOH FROM THE BURET


201

LIGHT PINK COLOR OF PHENOLPHTHALEIN ENDPOINT WILL FADE WITH TIME pH USING A METER WILL TEND TO SLOWLY DRIFT BACK TO LOWER VALUES FROM ENDPOINT OF pH = 8.2 THUS, SOME “JUDGEMENT” WILL BE REQUIRED TO MAKE SURE YOU ARE ACTUALLY AT THE ENDPOINT OF THE TITRATION



202

NOTE COLOR OF RED WINES AT ENDPOINT OF TITRATION OF pH = 8.2 - SOMETIMES THIS COLOR CAN INDICATE THE ENDPOINT TITRATION IS ONE OF THE MORE COMPLEX WINE ANALYSIS TECHNIQUES MUCH PRACTICE REQUIRED FOR PROFICIENCY, APPROPRIATE REPRODUCIBILITY, PRECISION & ACCURACY



203

CONFIGURATION OF “SPECIAL

STILL” FOR DETERMINATION OF ALCOHOL, EXTRACT AND SULFUR

DIOXIDE

REGULAR DISTILLATION



204

CONFIGURATION OF “SPECIAL STILL” FOR DETERMINATION OF

VOLATILE ACIDITY

STEAM DISTILLATION



205


206

DRINK AND

ENJOY WINE !!!



207

TO BE CONTINUED AS TO BE CONTINUED AS

INTEREST &INTEREST &

RESOURCES PERMITRESOURCES PERMIT

JUST LET ME KNOW !JUST LET ME KNOW !

Documents

WINE ANALYSISCOPYRIGHT F. GADEK 04/18/2003 1 SOME CHEMICAL WINE ANALYSES FRANK J. GADEK, Ph.D., FAIC ENOLOGY EDUCATION SERVICES