NE-1020 Variety Trial Update: Wine Analysis
Posted: November 20, 2012
Miles and Erin, Food Science undergraduates that assist with the PSU NE-1020 project, work on wine analysis
The last of Cabernet Sauvignon wines have completed malolactic fermentation, and all of the wines are enjoying a chilled slumber in our cooler. But, the work for the NE-1020 project has just begun!
Now is the time to analyze the wines (pre- and post-malolactic fermentation) for basic chemistries:
- pH
- TA
- Alcohol Percentage
- Volatile Acidity
- Free SO2
- Total SO2
A series of PSU Food Science undergraduates help with this process, as many of them also assisted with wine production. Each student is thoroughly trained in the above analyses and then analyzes each wine that was produced. A record book of each variety stores all of this year's 2012 harvest data.
In general, many of the wines from the Biglerville research vineyard produced high pH/low TA wines in 2012. This is an interesting situation as pH will determine how much SO2 to add to the wines during their stabilization process. With a higher pH, some acidification or higher SO2 additions may be needed!
For more information on the NE-1020 project, please email Denise Gardner (dxg241@psu.edu), Extension Enologist or visit "Penn State Extension Enology" on Facebook.
