Winery Lab Equipment: Types, Recommendations & Innovations How to Create a Memorable California

Photo Credit: Mettler - Toledo

WINERY LAB EQUIPMENT:

Types, Recommendations & Innovations

By: Alyssa L. Ochs

Winemakers will often tell you that a delicate balance between art and science goes into every bottle of great wine. Lab testing and analysis are crucial steps in the winemaking process and present opportunities to focus on the science side of wine through the use of specialized equipment.

Wineries should familiarize themselves with many different kinds of lab equipment, especially if they intend to handle this part of the process themselves. New technologies are making DIY lab testing more manageable and accurate; however, outsourcing lab work is still the preferred option for many wineries worldwide.

Types of Lab Equipment Used by Wineries

Among the various kinds of lab equipment used in a winery setting are meters, hydrometers, test kits and lab chemicals. The lab analysis setup for wine will test for pH, titratable acidity, brix for juice analysis and yeast-assimilable nitrogen. Other things to test for are alcohol concentration, volatile acidity and free and total sulfur dioxide.

For routine analysis, it is essential to measure soluble solids to determine the level of grape maturity, fermentation status and alcohol content. Knowing the pH and titratable acidity helps a winemaker determine the grape ripeness and stability of

the wine. Sulfur dioxide levels indicate the amounts of unwanted microorganisms, browning enzymes and antioxidant levels. When you know a wine’s ethanol content from lab testing, you can ensure that your wine is in the sweet spot of 10 to 14 percent alcohol content. Meanwhile, the wine spoilage risk can be mitigated by volatile acidity testing, and sensory lab testing that is separate from the rest of the wine lab can detect “off” colors and smells with new wine.

Based in Columbus, Ohio, Mettler-Toledo provides analytical instruments and application support for wineries that cover the entire vinification process. This company offers brix meters for determining the readiness of grapes for harvest, density meters for fermentation monitoring and UV/VIS spectrophotometers for analyzing various characteristics, such as color, phenol, glucose and fructose content.

“The most commonly used instruments are our Excellence Titrators to assess pH, total acidity and free and total sulfur dioxide in must and wine to ensure quality and consistency of products,” Luke Soposki, AnaChem technical market analyst for Mettler-Toledo told The Grapevine Magazine. “Frequently, the titrators are paired with an InMotion® Autosampler to increase sample throughput and minimize the amount of necessary interaction from laboratory personnel.”

Unitech Scientific, based in Hawaiian Gardens, California, has designed and manufactured over 20 enzymatic reagent kits for wine analysis to check glucose/fructose, malic acid, acetic acid, ammonia, primary amino nitrogen and free and total sulfites. Customers can use this company’s reagent kits with manual spectrophotometers and automated analyzer systems.

“Unitech’s analyzers meet the needs of every type of winery, from our manual V-120 Spectrophotometer and affordable semi-automatic analyzer for boutique wineries to our fully automatic ChemWell-T for Wine and premier ChemWell for Wine,” Rulan Miao, the president of Unitech Scientific, told The Grapevine Magazine.

“We provide installation and thorough training for ChemWell customers and service and support all our analyzers. Unitech Scientific also offers microbiology culture media and accessories for

yeast, bacteria and spoilage organisms, including Brettanomyces.”

When setting up a wine lab, you’ll need to consider the lab equipment’s size and placement location. There are additional considerations to keep in mind about storing lab chemicals to keep employees safe from accidental exposure. Yet suitable lab protocols will ensure more consistently good wine with refreshing predictability.

Another essential piece of equipment is the refractometer, which measures grape maturity and sugar content, as well as must concentration before fermentation. Refractometers help predict alcohol concentration, monitor fermentation and gauge residual solids and final alcohol content in wine. MISCO, based in Solon, Ohio and in business for more than 70 years, is the last remaining manufacturer of handheld refractometers in the United States.

“The beauty of the MISCO handheld digital refractometers is that the customer can select from a basic Brix-only instrument to an instrument with several winemaking scales, including Baume, Oechsle, KMV, Sugar Content (g/L), Mass Fraction, Sugar Estimated Alcohol, Actual Alcohol and Specific Gravity,” Kathy Widing, the director of technical sales for MISCO, told The Grapevine Magazine. “The customer can select up to five measurement scales per unit.”

Widing shared that the detector array in the MISCO digital refractometer has 1,024 detector elements supporting a resolution of more than 3,256 pixels per inch. Meanwhile, competing units only have 128 detector elements with 400 PPI. With 87 percent more detector elements, the MISCO units have more than eight times the resolution.

“To put this in perspective, it is roughly the difference between a two- to five-megapixel camera compared to a 20-megapixel camera, Widing said. “This provides MISCO refractometers with two to three times the measurement precision. Unlike competitors that offer only glass prisms, MISCO refractometers have a sapphire measuring surface, the next hardest substance to diamond, so they are virtually scratch-proof. The MISCO digital refractometer also features a large 24-character by twoline LCD display with a backlight, a stainless-steel sample well and a protective evaporation cover.” MISCO refractometers are very easy to use and come with a detailed instruction manual. But when asked about possible challenges that wineries encounter when using refractometers, Widing shared three problematic scenarios: (1) not zero-setting the instrument before use, (2) not waiting a short time after applying a sample for the temperature of the sample and device to equalize and (3) not keeping the measuring surface clean.

In-House Lab v. Outsourced Lab

The decision to create an in-house wine lab or outsource this work to a professional laboratory company often comes down to winery size, production amounts, location and budget. If a winery has its own lab, it may get faster testing results instead of waiting for lab reports from an outside company. Having your own lab can help your winery improve record keeping and ensure more precise quality control. You can identify significant problem areas early to prevent potential production issues later on and get better analytical insights into a wine’s unique qualities. Some wineries with their own labs have found that they save on shipping and logistical costs over time, compared to paying those fees for outside wine lab services.

“One of the greatest benefits of having an on-site laboratory is the ability to readily analyze samples and obtain results versus aggregating samples and shipping them to a testing facility,” Soposki from Mettler-Toledo said. “This allows the vinification process to be more dynamic, with more flexibility to the workflow. Having an in-house lab can also be more cost-effective over time depending on the number of samples regularly shipped and analyzed. Lastly, with an in-house lab, Mettler-Toledo experts are always available for assistance with application support and interpretation of results. If there are sample results that fall outside of the expected range, we can provide assistance with result interpretation and suggest corrective actions.”

However, a great deal of training and experience are needed for a winery staff to handle its own lab testing. While hiring an outside lab may give you less control over the testing process, it can still be a cost-effective option for smaller and newer wineries. If you have limited staff or knowledge about wine testing, hiring an expert to handle this part of the process can make the difference between producing mediocre and fantastic wine.

“Operating an on-site laboratory includes additional business considerations that need to be evaluated on a case-by-case basis to decide if testing labs may be a better fit,” Soposki said. “To effectively run an on-site lab, dedicated personnel are necessary to get the best results from your analyses. Personnel need to be comfortable handling reagents and managing the purchasing process to ensure necessary chemicals are on-hand. Ultimately, while there are instrument options for any budget, the cost of ownership and maintenance needs to be evaluated.”

Miao from Unitech Scientific told The Grapevine Magazine that the advantages of setting up in-house testing are the timely availability and the low cost of your analyses. In this way, Unitech Scientific customers can avoid the expense and delay of shipping or delivering samples to an outside lab.

“In-house testing requires that sufficient time be set-aside for ordering materials and performing the analysis,” Miao said. “The key requirement is an experienced individual or a person willing and capable of developing the skills needed. Unitech Scientific provides step-by-step instructions with our reagent kits and simplified EnoLyzer applications for our EnoLyzer customers. Our technical support team is available to answer your questions.”

Innovations for the Modern Wine Lab

Although it is necessary to evaluate costs, staffing and expertise when choosing between building an in-house lab or using an outside lab, it’s important to note that new products and technologies are emerging every year. More affordable products now allow even small wineries to automate their labs and get themselves poised for future growth.

During the past 12 months, Mettler-Toledo has introduced three new products that fit seamlessly into the analytical workflows of wineries. The new EasyPlus UV/VIS Spectrophotometers are user-friendly instruments designed to quickly perform measurements crucial to the quality of the ingredients and the final wine product.

“These benchtop instruments come preloaded with 10+ color scales to make color measurements simple and efficient,” Soposki of Mettler-Toledo said. “Additionally, conventional spectroscopy can be used to perform analyses, such as phenol, glucose, fructose and malic acid content.”

A second new product is the DipenSix Liquid Handler, which can be integrated into a titration system with an InMotion® Autosampler. Soposki said this product automatically doses consistent and accurate sample volumes, aids in sample preparation and dilutions and performs cleaning before moving on to the next sample. The benefit of DispenSix is that each analysis is fully automated and performed in just a few minutes.

“Lastly, our new MyBrix handheld refractometer is ideal for determining the optimal harvesting time of grapes and measuring the sugar content of grape must before fermentation,” Soposki said. “It measures refractive index as well as sugar content in our preferred scale, with results displayed in just two seconds. Digital refractometers increase results reliability in comparison to analog refractometers by eliminating operator dependency and assisting with error detection.”

While discussing new technological innovations and enhancements that have come out recently for winery lab equipment, Miao from Unitech Scientific referenced the introduction of semi-automated and automated enzymatic analyzers. These updates complement the ease of importing lab results from these analyzers into PC spreadsheets with a management system that has revolutionized information flow within the winery.

“We continually improve the user-friendliness of our reagent kits,” Miao said. “For example, our ACS Powder has recently been replaced with a convenient liquid-stable ACS solution.”

“The latest technological innovation in refractometry is the move from the traditional handheld analog refractometer to digital handheld instruments,” said Widing from MISCO. “Besides the fact that a digital refractometer removes the subjectivity of visually determining where the fuzzy shadow line of a traditional refractometer meets the tiny scale division, digital devices offer an order of magnitude better accuracy and precision. Other new technologies include miniature refractive index sensors that can automate sample-taking with continuous sample measurements.”

Choosing the Best Lab Solutions

An increasing number of wineries, both large and small, are using analytical instruments in their production processes with the help of specialized suppliers that have extensive industry knowledge and offer ongoing support. In addition to choosing an experienced company to work with and settling on the best products for your needs, it’s also important to consider cleaning procedures and preventative maintenance plans to extend the longevity of your lab instruments. Soposki said that a wellcared-for and properly maintained lab instrument from Mettler-Toledo will last at least ten years before a replacement needs to be considered.

But however a winery chooses to approach lab testing, there is no denying its importance and need for attention to detail.

“Optimum wine quality requires that the winemaker closely monitor grape ripeness, fermentation completeness, sulfite levels and emerging wine spoilage issues,” said Miao from Unitech Scientific. “Timely lab results are much more sensitive and precise than traditional wine evaluation, and close monitoring of the fermentation and aging processes reduces contamination and enhances quality and yields.”

Even if you think your winery is too small to warrant an upgrade in lab equipment, it may be worth looking at what is now available for in-house testing. You might be surprised at your own capabilities and be enticed by potential winery efficiency improvements that can result from a modest initial investment.

How To Create a Memorable California

Inspired Wine By: Marlo Richardson

When one thinks of Napa Valley, the mind becomes filled with images of vineyards stretching towards the horizon, the scent of purposely-cultivated grape varietals, and the unique flavor profiles of each carefully-crafted wine. After all, finding the perfect balance between taste and quality is something that the region’s wines have become globally renowned for.

Last year, California was named the best state for vintage quality, which should come as no surprise considering that most sparkling wines are typically the first to be picked in California. The Golden State produces about 80% of the nation’s wine, making it the world’s fourth-largest wine-producing region and the most popular wine origin for high-frequency drinkers at 35%. For winemakers, this recent growth should spark more than one proverbial lightbulb. The market for California wines is larger than ever, and with that growing market comes a rising demand from customers for wines that can quickly become their new favorite go-to drink. But in order to stand out from the swelling tide of competition, you will need to ensure that the wine you produce will be one that stays as fresh in the bottle as it does in the mind of your customers — you will need to create a wine that resembles California in a single glass.

Finding a Distinct California Taste

When one is seeking to not only create a quality wine true to what California embodies, but one that will create lasting memories, attention to

every detail is key. For any new winemakers out there, this counts double. Wineries and vineyards in the Golden State hit a record $40 billion in sales in 2020, and international exports of their goods are only climbing as more and more people around the world seek out the flavors and aromas distinct to the region. The California wines primarily enjoyed include Sauvignon Blanc, Rosé, Pinot Noir, assorted red blends, and Cabernet Sauvignon.

When you are a new winemaker looking to create something that resonates with California, it’s important to remember that your consumers are also likely looking towards other smaller wine brands in order to get a taste of their distinctly local flair. California has over 4,000 wineries, including the famous Napa Valley and Sonoma, where every seasoned sommelier should at least make one trip on their vino journey.

Many wine drinkers get comfortable with their favorite brand and style of wine, but the way to encourage them to try something new and different is to give them something familiar, yet unique. As a winemaker, your goal should be to put your own spin on the flavors you love in a wine. If there’s something you love about it, chances are someone else will love it, too.

Sustainability

Balance and sustainability are arguably two of the most important components of quality wine, and California is no stranger to either component. The Golden State has long been a trailblazer in terms of sustainable environmental practices, prioritizing the health of its natural soils, water, and other resources — all of which shine through in its wines.

The trick to mastering this component with wine production, however, is understanding what elements of a specific wine balance well with others. For example, if a wine has identifiable characteristics that are clearly tied to a specific grape variety or region, that specific vino is explicitly expressive of that particular region. But if the flavor profile, acidity level, or aroma of that particular grape — say a Cabernet Savouignon — does not balance with the overall palate, the perceived quality of the wine will diminish amongst consumers.

Many wine drinkers have their favorite varietal of wine, but the great thing about a distinct grape or blend is that it is immediately recognizable to anyone who has tried it before. Even if one doesn’t describe themselves as a sommelier, or even a seasoned vino drinker, they can still taste and identify the grape’s distinct flavor profile.

The 5 Components of California Wine Climate Intricacy and Aromas

The Golden State boasts a climate as unique to the region as it is diverse. Benefiting from the generally mild, Mediterranean-like climate — dry, warm summers followed by fairly mild winter and spring months — the grapes cultivated for wines in California are able to steadily grow throughout the majority of the year.

Geography

California’s natural geography cannot be overlooked for the role it plays in the state’s wine production. Thanks to the cool Pacific winds that naturally cool the west and northwest portions of the state, the grapes grown in California’s vineyards are able to retain a majority of their acidity, highlighted in the balanced, fresh taste of the wines they produce. And thanks to variations in both elevation and soil found throughout California, winemakers and vineyard owners are able to plan for the specific wines they want to make. Ultimately, the flavor profile of any wine comes down to the varietal of grapes used in its production. If you are looking to create a vino that one could consider a simple blend, then your varietal should remain relatively unchanged. However, to make a more complex — and, perhaps, more memorable — concoction, various aromas and flavors should be added, including primary (water, alcohol, acid, sugar, and phenolic components), secondary, and tertiary flavor components.

Secondary components derive from the actual winemaking process, which includes fermentation and the aging process. These elements could include biscuit and yeasty, elements that appear from autolysis, an effect that occurs when the yeast dies off. Or a distinct popcorn aroma that is a common byproduct of malolactic fermentation in Chardonnays.

the wine occurs in an ideal environment. For red wines, fresh ripe fruit used in production will, in the process, transform into stewed or dried fruit, not dissimilar to a raisin or fig. During this process, it is not uncommon to experience aromas occurring that are reminiscent of tobacco, earth, and even mushrooms.

For aged white wines in tertiary, these can commonly develop notes of dried apricot or orange marmalade, as well as Sherry-like notes of almonds and flavors similar to candied fruits. Other tertiary characteristics include nutty aromas and more complex spice components such as nutmeg, ginger, or petrol.

It is essential to note that wines with tertiary aromas are not considered to be inherently “better” than wines with primary and secondary aromas. Sommeliers attracted to fruity, lighter tastes, for instance, are more likely to prefer a primary or secondary wine. Moreover, at least 90% of wines are made to be consumed young and fresh, according to the Alcohol and Tobacco Tax and Trade Bureau, while only a smaller percentage improves with aging.

When you think about the aromas of a wine, you usually hear about the more fruity or floral aromas. But depending on the varietal you use in making your wine, there are plenty of other flavors you can incorporate and bring out in the final product. The key, again, is to make it your own.

Perfecting the quality

The aging process can also significantly influence the flavor profile of a wine. For example, many California vineyards age their red blend in oak barrels, allowing the wine to absorb some of the oak’s distinct flavor. Oak aging, for instance, gives sommeliers flavors such as vanilla, clove, smoke, coconut — even coffee. Although the oakiness isn’t strong in the finished product, it’s noticeable enough to be a pleasant addition to the wine’s flavor profile, hence the tertiary element.

Securing the right flavors could be easier said than done, especially given the frequent lack of consistency that occurs throughout the distilling process. For those more new to the process, this can rightfully feel frustrating. If you find that the distinct California flavor you are looking for isn’t quite there yet, continue experimenting with the elements of the process you can control. There are so many different flavor profiles that you can create, so you have to find something that captures not only your own taste, but the taste your customers are after.

With home-distilling red wine, I should advise that achieving consistency in your wine’s flavor will perhaps be the most difficult challenge. Yes, you are bound to make mistakes, but remember that your customers are after consistency in the final product just as much as they are for its quality. If either component is found lacking, so will your future revenues!

The biggest challenge about having your own wine is that, once you have the product in your hand and people taste it and love it, they’re going to ask where they can buy it. When you’re just starting, it will probably be only online or in a handful of physical locations. The challenging part is getting the wine into the hands of more people so they can try it and enjoy it as we do.

Entrepreneurs hoping to get their foot in the door of the wine business should find a particular varietal or blend they are passionate about. Your consumers have an abundance of options when it comes to alcohol brands — especially wine. If you’re making wine just to make it, you will not be able to stand out as a smaller, independent brand. Find a wine that you are passionate about, and start there. Once you find success with that first varietal, you will be far better equipped to grow your business alongside your base of customers.

Marlo Richardson is a multi-entrepreneur, CEO, and founder of four Blackowned cannabis businesses in California. She is also the founder of the wine company, Braymar Wines and Business Bullish, a website, and resource that seeks to train people in the areas of financial literacy and entrepreneurship. Marlo is the owner of STAGE 21 bar in Culver City, CA, formally known as the Tattletale Room Tavern. She is also the president of Marlo Productions and produced two theatrical films and hosts a podcast that mentors people looking to start investing in cryptocurrency & the stock market.

In The Winery Build Winning Wines Through Packaging

While the pandemic has put a dent in overall wine consumption in the U.S., wine brands can accelerate their growth through multiple avenues — including the trends of more health-conscious consumers, sustainability, convenience, and e-commerce.

With a heightened emphasis on health, many consumers are looking for better-for-you wine options — such as low sugar and low alcohol — without sacrificing taste. Consumers are increasingly concerned about the environment, and are evaluating their brands’ stewardship of agricultural practices, manufacturing, and packaging. As consumers resume their on-the-go lifestyles, they are looking for adult beverages that are portable, single-serve, and resealable. With online shopping skyrocketing, wine brands must become more adept at marketing on the virtual shelf and meeting the shipping requirements of the e-commerce channel.

Berlin Packaging has the market intelligence, packaging prowess, and supply chain know-how to leverage these growth drivers to build winning wines with better performance, such as increased sales, reduced costs, and improved productivity. From packaging components to design and branding, we are the one-stop-shop for all of your wine packaging needs — whether you’re a small, mid-size, or large winery.

Custom Packaging Design

Studio One Eleven, Berlin Packaging’s in-house design agency, provides world-class package and brand design services at no charge in exchange for your packaging business. Our expertise ranges from brand strategy, structural design, and secondary packaging to label graphics, brand naming, and sustainable packaging options.

To inform your brand innovation, product messaging, and design strategies, Studio One Eleven’s brand strategists identify key category trends, shifting consumer behaviors, and new market opportunities.

Studio One Eleven’s graphic design team can create dynamic brandmarks and impactful label designs that forge meaningful connections with consumers, build brand loyalty, and stand out on both physical and virtual shelves. To further differentiate brands from their competition, our structural engineers can create one-ofa-kind custom bottle designs.

Studio One Eleven has helped many wine brands create exceptional packaging that has improved the bottom line. Here’s an example of our creativity and innovation.

When American Vintners wanted to create a new low-calorie wine brand with an upbeat vibe, the winery partnered with Studio One Eleven to turn their concept into a reality. The design team developed several brand names that evoke happiness and positivity, and the vintner selected Sungleam for its sunny optimism and inspiration for the label graphics.

Packaging Components & Services

As the largest global Hybrid Packaging Supplier®, Berlin Packaging offers a variety of in-stock glass bottles — burgundy, claret, tapered claret, hock — in flint, antique green, and other colors as well as corks, shrink capsules, ROPE caps, labels, and more.

Berlin Packaging operates a 430,000-sq-ft distribution center and full repack facility in Fairfield, CA, just minutes away from Napa Valley. Our semi-automated line provides maximum flexibility for projects of all sizes. We can hold the package, carton, and partition, and pack on-demand — reducing lead times and mitigating risk to the supply chain.

For customers who choose to receive their bottles in custom cases, Berlin Packaging can manage the entire print pack process.

In addition to our Fairfield facility, Berlin Packaging has strategic locations across the U.S. offering state-of-the-art fulfillment capabilities for all wine regions.

For more information on our wine packaging products and services, please visit...

www.berlinpackaging.com/wine or call 1.800.2.BERLIN