Harvest Guide 2018

VOL. 4 / ISSUE 1

HARVEST 2018

H A RV E S T GUIDE 2018 PRESENTED BY ETS LABS

EST.

1978

I N

S E R V

E

4

0

Y E A R S

I C

Thank You We’re excited to celebrate our 40th year supporting the art of winemaking.

We opened our doors 40 years ago with a simple mission: to support local winemakers with fast and accurate results. Since then, our clients have gone on to create many of the world’s finest wines, and as recognition of their accomplishments has grown, so has our laboratory.

In this year’s issue of the Harvest Guide, we’re excited to share new tools and convenient local services to help you get the most out of your harvest. You’ll also find helpful guides to common harvest questions and analyses to help you go

“beyond brix” and see the full picture of your incoming fruit and juice.

As always, our expert team is only a call or click away. Whether it's choosing the right analysis, troubleshooting tough problems, designing a testing plan, or just interpreting and understanding results, we're here when you need us, and happy to help.

It has been an honor to support our neighbors for the last 40 harvests, and we look forward to making 2018 the best one yet.

Marjorie Burns Co-founder

Gordon Burns Co-founder / Technical Director

mburns@etslabs.com

gburns@etslabs.com 3

TA B L E O F C O N T E N T S pages 22-23 Volatile Acidity Recognize the conditions that lead to VA formation and how to monitor the microbes that cause it.

pages 06-13 ETS Juice Panel Get the complete picture for informed winemaking with the harvest Juice Panel

pages 26-27 Sugar Analysis Sugar can mean a number of things. See what's behind your "Residual Sugar" numbers.

pages 18-19 Phenolics Take a look at building your phenolics program and each step that is involved.

pages 14-17 Scorpions Find out what's coming in on your grapes with ScorpionsTM genetic detection.

pages 20-21 Questions & Answers Get the answers to two common questions we hear this time of year.

pages 24-25 Potential Alcohol Get a closer look at using glucose+fructose analysis to estimate potential alcohol.

4

page 39 Harvest Satellite Analysis Use this quick reference to see which Juice Analyses are offered at your satellite lab.

pages 32-37 Harvest Toolkit This short guide will give you the highlights of our most requested Harvest testing.

pages 40-41 Sampling Make sure you get the most our of your results using these sampling guidelines.

page 38 New Near You Discover all the new resources we've put in place in time to make your harvest even simpler.

pages 28-31 Aromas Detect and prevent common (and uncommon) sensory flaws.

pages 42-47 Our Locations p. 43- St. Helena p. 44- Healdsburg p. 45- Paso Robles p. 46- Newberg p. 47- Walla Walla

5

Juice Panel Wi ne m a ke rs re ly on jui ce ch e m istry a n alys i s for a m ore com p l ete p i cture of m ust com p os i tion at h a rv e st th at g oes b eyon d tra dition a l TA , p H , a n d ° B r i x . Com b in in g m ode rn tool s g i v e s v i t al i n s ig hts to m a ke i n form e d v i n eyard m a n a g e m e nt de cis ion s , ch oos e h a rv est d at es , p re dict wi n e com p os ition a n d fa c il i tate fe rm e ntation s .

6

W

hen ETS began running juice analyses in the '70s, we included 3 analytes: TA, pH, and °Brix - the basic parameters that winemakers focused on at the time. Over the years, it became clear that winemakers needed a more complete picture of their juice chemistry in order to make crucial decisions at harvest. There were several shortcomings when looking only at those three basic parameters:

1

2

3

A p p a r e n t d i sc repa nc ies between pH and TA

Insufficient information to make acid adjustments and predict final alcohol

Difficulty anticipating fermentation problems

The modern juice panel has expanded to include more information on acid balance, fermentable sugar, and nitrogen status that combines to give a more complete and useful picture of grape and must composition.

7

APPLYING JUICE CHEMISTRY TO WINEMAKING A thorough analytical picture gives winemakers the ability to better predict their wine composition, and plan appropriate winemaking strategies in response to changing must compositions.

Whether you analyze your free-run juice, monitor your mid-fermentation chemistry, or do both, it is important to understand the analytical results in context within the fermentation process stage.

Grapes During Maturation Grape chemistry analysis is a convenient tool to evaluate grapes for maturity, quality, and overall potential. These baseline values serve as a foundation for evaluating additional parameters including juice microbiology, grape water content, and grape phenolics.

Juice at harvest or after cold soak (pre-fermentation) Analyzing juice pre-fermentation provides data that gives winemakers the opportunity to identify anything unusual about the current vintage, and to compare differences in composition from vintage to vintage. These insights affect winemaking strategy including acid adjustments and fermentation strategy.

USING JUICE ANALYSIS TO PREDICT WINE COMPOSITION Clients sometimes ask why they see a difference in the concentration of acids, or potential alcohol vs. final alcohol, when comparing their juice samples to mid- to end-stage fermentation samples.

It is not unusual to observe differences between the levels of acids, potassium and sugar/potential alcohol in different samples from the same vineyard. Variations can occur depending on the vineyard sampling strategy and how representative the samples are of the vineyard.

How juice samples are prepared matters, e.g. how thoroughly each grape sample is crushed and mixed. In white winemaking, the differences in composition between free run juices and the different press fractions are well known.

In red winemaking, free-run juices obtained after filling tanks may not reflect the actual content of the tank, since components such as acids and potassium can initially be sequestered at high levels in grape tissue next to the skin. As the grape tissue breaks down during cold soak, fermentation, and maceration, the resulting extraction of acids and potassium from the tissue into the juice can contribute to the observed differences.

Likewise, the sugar in raisins or shriveled grapes may take a long time to release during red winemaking, causing an underestimate of fermentable sugar and therefore potential alcohol. Mid-point analysis on the fermenting wine (analyzing glucose+fructose and ethanol) may give a more accurate picture of fermentable sugar and potential alcohol.

All of these factors can contribute to the differences observed between juice samples and the final wine composition.

8

ANALYZING WINE DURING FERMENTATION Because the must components are in a state of flux from cold soak to post malolactic fermentation, many winemakers prefer to make incremental adjustments rather than rely on one initial or massive adjustment.

Winemakers who are targeting a certain TA and pH or ethanol level, for instance, often check their wine chemistry again at the fermentation midpoint. These mid-point numbers are used to make ongoing and final fermentation adjustments, making it easier for winemakers to achieve their target values and providing a more controlled outcome.

Fermenting samples containing more than 1.5% alcohol should be considered wine samples so the Juice Panel is no longer approproate. Winemakers will often look at two different analytical combinations for these fermenting samples:

1 For Predicting Potential Alcohol:

2

•

Glucose+fructose

•

Ethanol

For Information On Acid Balance: •

TA

•

pH

•

Tartaric Acid

•

L-Malic Acid

•

Potassium

TY ILI

E

AB

AT OB

IAL

ST

AM CR

CO M M ONLY O BS E RV ED V A LUES

MI

HY

LC AR B

AT ET

SU

LF

ID

TA EN RM

FE

IO

HI IN

EF OR M

N TIO

ID AC IC AR

N

BIT

Y CIT PA CA RT

FF

ER

IN

CT BU

PH

EF

FE

DI AD ID AC

TA

N TIO

E NC LA BA

ID AC

G

SO FM LF

IO ICT

LP RE D

NO HA ET

FE

RM

EN

TA

BL

ES UG

AR

N

IO

N

APPLYING THE RESULTS TO WINEMAKING

low

high

BRIX

19

30

%w/w

GLUCOSE + FRUCTOSE

190

300

g/L

PH

2.9

4.2

TITRATABLE ACID (TA)

3.5

12.0

g/L

1

11

g/L

MALIC ACID

0.5

11

g/L

POTASSIUM

500

4000

mg/L

NOPA

50

400

mg/L

AMMONIA

20

400

mg/L

TARTARIC ACID

9

SUGAR CONTENT ° Br i x i s no t a tr u e meas u re o f fe r men ta b l e s u gar. Two ju i ce s w i th i d e n tic al ° B rix may have ver y different final al coh ol co n cen tratio n s du e t o v a r yi n g amo u n ts of fermen ta b l e s u gars .

Sugar concentration increases rapidly in grapes as they mature. This increase is usually due to sugar movement from the leaves to the fruit. During the final stages of berry development, berry dehydration may also contribute significantly to the final sugar concentration.

°Brix is a measure of soluble solids in juice and must. The soluble solids in grape juice are primarily sugars.

Organic acids, however, have a significant impact on brix, especially with unripe grapes. °Brix is used as an estimate of sugar concentration and often as a predictor of potential alcohol, but is not a true measure of fermentable sugar. Two juices with identical °Brix may have very different final alcohol concentrations due to varying amounts of fermentable sugars.

The sum of glucose + fructose measures the two main sugars present in juice that can be fermented by yeast. This analysis provides a sound basis for

estimates of potential ethanol in the wine. This additional analysis is an important supplement to °Brix testing when final ethanol predictions are critical.

It's important to note that in ripe fruit, glucose + fructose numbers often appear higher than the corresponding °Brix results. This is because °Brix is measured as a percentage by weight, meaning brix values are greatly influenced by the density of juice.

Glucose + Fructose is measured as weight by volume and is independent of juice density. A must with 23.3 °Brix will not have 23.3% by volume fermentable sugar.

If juice samples begin fermenting during shipment, the analysis results will not give an accurate representation of the original juice composition (especially Brix, NOPA, ammonia, and YAN). See page 40 for more information about special handling, and how to order free shipping supplies including insulated envelopes and ice packs.

10

NITROGEN COMPOUNDS Sluggish and stuck fermentations, coupled with serious sulfide formation, have become increasingly common and are often associated with deficiencies of yeast assimilable nitrogen in the must. However, excessive concentrations of certain nitrogen compounds have been associated with microbial spoilage and other fermentation problems.

Knowledge of nitrogen status is critical for effective fermentation management. Nitrogen compounds are essential macronutrients for yeast, and are required for cell growth, multiplication, and yeast activity.

Yeast assimilable nitrogen includes both alpha amino nitrogen (NOPA) and ammonia. Analysis of only alpha amino nitrogen or only ammonia nitrogen does not provide an accurate indication of total nitrogen status for a given must.

in minimizing the risk of stuck fermentations and sulfide formation.

Ammonia is the form of nitrogen nutrition preferred by yeast. Wineries routinely supplement nitrogen deficient musts with diammonium phosphate at the start of or during fermentation to provide adequate nitrogen levels. Additional ammonia analysis and adjustments during fermentation may also be beneficial

Alpha amino nitrogen, otherwise referred to as “Nitrogen by OPA�, or NOPA, is determined using a method specific for alpha amino groups. It is a measurement of primary amino acids usable by yeast. NOPA does not include proline, which is not utilized by yeast, or ammonia. NOPA results are expressed as mg nitrogen per liter.

Ammonia results are expressed as mg NH3 per liter. These values may be expressed as nitrogen equivalents by multiplying NH3 results by 0.82.

11

Tartaric acid Tartaric acid is one of the two major organic acids found in grapes. It accumulates in grape tissue early during development and declines during ripening due to berry growth and dilution. Tartaric acid is not usually metabolized in grapes. It is present in grapes, must, and wine as a free acid and weak acid-salt complex.

Tartaric acid-salts may precipitate, primarily as potassium bitartrate and calcium tartrate.

Both the formation and solubility of salts are affected by a balance of components that are in flux throughout the early life of a wine. An increase in the ratio of the free tartaric acid to the tartaric acid salts will cause a decrease in pH. This will affect the flavor, balance, and stability of the final product.

Tartaric acid is commonly used to adjust the acid balance of juices and wines. Understanding tartrate interactions is important in designing appropriate acidification strategies.

pH

pH is a measure of free hydrogen ions in solution (which corresponds to the chemical definition of acidity) and is used as a gauge of wine acidity.

Wine color, potassium bitartrate stability (cold stability), calcium stability, and molecular SO2 level are directly related to wine pH. pH is also critical in relationship to microbial stability, interactions of phenolic compounds, and color expression.

ACID

BALANCE The acid composition of must is a complex balance of free hydrogen ions, acids, acid salts, and cations. Concentrations of these various components and their interactions influence many winemaking parameters.

The principal objective of acid management is to achieve and maintain a pH favorable to optimum wine balance and stability.

12

Titratable acidity (TA) Titratable acidity (TA) measures total available hydrogen ions in solution. This measurement includes both the free hydrogen ions and the undissociated hydrogen ions from acids that can be neutralized by sodium hydroxide.

TA is the most widely used measurement of acidity in wine. Although generally considered a simple parameter, titratable acidity is actually a reflection of complex interactions between the hydrogen ions, organic acids, organic acid-salts, and cations in solution. Often there is no direct correlation between TA and pH. Two musts Malic acid accumulates early in berry with similar titratable acidity may have very different pH development and declines during ripening due values. to dilution and respiration. Viticultural practices and grape cluster environments may directly affect respiration rates of malic acid. Malic acid levels affect pH and titratable acidity.

Malic Acid

Malic acid is converted to lactic acid during malolactic fermentation, causing the loss of an acid group. The effect of this acid reduction on pH depends upon the initial amount of malic acid and buffer capacity of the wine.

Malolactic fermentation in wines containing low levels of malic acid and high buffer capacity will have little impact on wine pH. Malolactic conversion in wines Potassium is the primary cation present in with high malic acid and low buffer capacity can grape tissue. Potassium concentration in the berry result in a substantial pH increase. is a function of root uptake and translocation. Both are strongly affected by viticultural factors including choice of rootstock, potassium fertilization, and canopy management.

Potassium

Potassium moves into cells in exchange for hydrogen ions from organic acids. Potassium concentration is highest near the grape skin. Crushing, skin contact, and pressing all influence potassium levels. Potassium is a critical factor in acid salt formation, tartrate precipitation, buffer capacity, and pH.

13

JUICE

SCORPIONS

Indigenous microbes coming into the winery on fruit is one of the most important entry routes for spoilage organisms that can cause stuck and sluggish fermentations and VA problems.

Identifying and quantifying yeast and bacteria that can cause spoilage during the winemaking process is the first step in preventing these spoilage problems.

Using Scorpions to see the full picture of spoilage microbes in the juice from incoming fruit gives the winemaker better situational awareness for potential problems that can occur during the cold soak process, in stuck or sluggish fermentations, or later during wine aging.

Volatile acidity in juice Volatile acidity, measured as acetic acid, can be formed throughout the winemaking process. Both acetic acid bacteria and strains of wild yeast – particularly Hanseniaspora and Pichia – are commonly linked to volatile acidity production prior to and in the early stages of fermentation.

Elevated VA levels often occur during the cold soak process, or between cold soak and fermentation during red wine production. The VA-producing spoilage microorganisms grow quickly during this time, producing increasing levels of acetic acid until fermentation conditions inhibit their growth.

Production of high levels of volatile acidity prior to fermentation can also cause problems later in the production 14

process, including possible impacts on the fermentation performance and wine sensory attributes.

Large numbers of Acetic Acid bacteria on incoming fruit can carry through the fermentation and cause problems with VA production when exposed to air during barrel aging.

Effects on fermentation In addition to causing sensory impacts, large populations of wild yeast can deplete the YAN in the must, resulting in a YAN deficiency for the Saccharomyces cerevisiae driving the fermentation. Winemakers who detect high levels of Hanseniaspora or Pichia in a must usually recheck YAN before yeast inoculation, and supplement YAN if necessary.

Likewise, if the Scorpions assay detects heterofermentative lactic acid bacteria, such as Lactobacillus brevis, L. kunkeei, L. hilgardii, L. fermentum, and Oenococcus oeni, in a juice, winemakers usually increase their monitoring of malic acid and microbe levels if the fermentation becomes sluggish or stuck. Early identification of the presence of these bacteria and recognizing the risk they pose to difficult fermentations is key to preventing VA formation in stuck fermentations.

W H AT W E ' R E LOOKING FOR...

Acetic acid bacteria

Hanseniaspora

Pichia

Acetic acid bacteria are commonly associated with grapes and the winery environment. The three groups of commonly detected acetic acid bacteria are Gluconobacter, Gluconacetobacter and Acetobacter.

Both Gluconacetobacter and Acetobacter can generate acetic acid from ethanol in the presence of oxygen. The presence of these organisms can cause elevated volatile acidity in wines exposed to air.

Hanseniaspora (Kloeckera) is a wild apiculate yeast that is often present at high levels on incoming fruit. Hanseniaspora can initiate fermentation in the must and produce high levels of volatile acids, including acetic acid and ethyl acetate. It has been associated with acid rot in grapes infected

by Botrytis cinerea. Population levels usually decline as alcohol concentration increases.

Pichia is a wild yeast that is often present at high levels on incoming fruit. Pichia can initiate fermentation, resulting in production of high levels of volatile acids, including acetic acid and ethyl acetate. These yeast have been associated with films formed in barrels and tanks during storage.

15

THE MISSING LINK Juice chemistry and microbiology are closely linked – looking at both gives winemakers deeper insights into the final wine and can help highlight problems before they get out of control.

!

CASE STUDY: • A juice sample was submitted for standard juice panel analysis.

The juice panel showed <0.05 g/L of malic acid • The wine experienced VA formation early in fermentation

ANALYSIS ON THE JUICE: br i x

23 .2º

g l uc o se+fruc to s e pH

221 g /L 3.3

t a r ta r ic a c id

5 . 21 g /L

L-m a l ic a c id

< 0.05 g /L

p ota ssium t itr ata bl e a c id it y

1 230 mg /L 4. 31 g /L

L a cto b a cillus brev is g roup L a cto b a cillus kun ke e i L a cto b a cillus ca se i g roup

Pe dio co ccus sp p

<10 cells /mL

Ace t ic a cid b a cte ria

9,68 0 ce lls /mL

Bre t t a n omyce s bruxe lle n sis

<10 cells /mL 8 70 cells /mL

Zyg o sa ccha romyce s b a ilii

a mm on i a

1 10 mg /L

Ha n se n ia sp ora sp p Pichia sp p

RESULTS After running Scorpions analysis, it became clear that the juice had high levels of Lactobacillus kunkeei, which can cause spontaneous malolactic fermentation (resulting in loss of malic acid and formation of volatile acidity from sugar metabolism.)

Combining chemistry and microbiology data earlier in the winemaking process would have allowed for early discovery of the bacteria load and prevention steps.

16

1,200 cells /mL <10 cells /mL

16 0 mg /L

25 1 m g/ L (as N )

>10,000,000 cells /mL

L a cto b a cillus p l a nt a rum

a l ph a -a m i no N ( NOPA)

YAN

10 cells /mL

12,8 00 ce lls /mL 9,68 0 ce lls /mL

Preventive Actions: • Monitor bacteria levels on incoming juice • If bacteria levels are elevated, protect juice from VA formation • Prioritize completion of primary fermentation If Necessary: • Physical removal of VA forming bacteria • Inactivation of VA forming bacteria

A NEW SCORPION Many wineries around the world use grape concentrate in the production of their wines. Although grape concentrate is not the only source of Zygosaccharomyces yeast, it is certainly a common source for Zygosaccharomyces to be introduced into the winery.

The primary species of Zygosaccharomyces typically associated with grape concentrate are Zygosaccharomyces bailii and Zygosaccharomyces bisporus.

Recently, a different species, Zygosaccharomyces rouxii, was isolated from a fermenting concentrate sample provided by a client. In response to this finding, we modified the design of the Zygosaccharomyces Scorpions primer/probe combination to detect more species. The new Zygosaccharomyces Scorpions diagnostic detects an additional 7 species of Zygosaccharomyces for a total of 9 species.

W H AT W E ' R E LOOKING FOR...

Zygosaccharomyces bailii Zygosaccharomyces bisporus Zygosaccharomyces rouxii Zygosaccharomyces lentus Zygosaccharomyces mellis Zygosaccharomyces kombuchaensis Zygosaccharomyces parabailii Zygosaccharomyces pseudobailii Zygosaccharomyces pseudorouxii

17

B UI L DI N G A P HEN O L ICS P RO GRAM ETS offers a full suite of advanced HPLC-based analytical tools to evaluate phenolic compounds in grapes, juice, fermenting must and wine. The range of phenolic analyses allows flexible use and implementation to suit individual needs.

UN DERS TAN D I N G RAW M ATE R I AL S

VIN E YAR D DEC IS IO NS GRAPE PHENOLIC PANEL

GRAPE PHENOLIC PANEL

Phenolic compounds in red wine grapes are directly linked to eventual wine flavor, color and aging characteristics.

The grape phenolic panel can characterize site to site variation as well as within site differences. It works well as a prediction tool for describing vintage effects on potential phenolics and is a great tool for vineyard research projects. It is particularly sensitive to grape maturation.

The changes in grape tannin are particularly important for red wine picking decisions.

The grape phenolic panel can track changes in seed ripening, skin tannin extractability and tannin modification. Dilution and concentration effects on tannin and other phenolic components can be monitored with the Grape Phenolic Panel particularly when used in conjunction with Grape Water Content.

Successful winemaking strategies require accurate information on grape composition. Winemakers use this panel during fermentation to reach target levels of tannin for specific wine styles, to monitor seed extraction, for adjusting tannin modification through oxygenation and for decisions on extended maceration and pressing.

MANAG ING FERM EN TATI O N RAPID PHENOLIC PANEL FOR WINE Phenolic compounds are extracted from grapes during fermentation and maceration.

Monitoring the phenolic composition of the must during fermentation can greatly enhance a winemakerâ&#x20AC;&#x2122;s control of the process.

Juice bleeds, fermentation temperatures, pump-over or punch down regimes, the use of rack-and-return, oxygen or air additions and press timings can all be fine-tuned with feedback on changes in phenolic composition. With this information, winemakers can adapt winemaking practices to fit the vintage and successfully create wines of a target style.

18

S E T TIN G TARGETS RAPID PHENOLIC PANEL Phenolic composition is one of the main components of red wine style. The amount of tannin and its composition is the foundation of a wine’s structure. There are no “correct” values for these parameters. A winery must define their own style as a brand and for individual products within that brand.

Integrating phenolic information into stylistic choices requires an understanding of the impact of tannin on the sensory profile of wines. For a winery new to this information a good strategy is to analyze a selection of recent products. Recent production lots, finished wines and competitor’s products are good choices. Tasting products with analytical information allows winery staff to build the connections between taste and analytical information.

Taste is the final arbiter of style but a clear understanding of the relationship of taste and analysis is needed to turn analytical information into action.

W IN E LOT CH AR ACTERIZATIO N RAPID PHENOLIC PANEL After the completion of fermentation/maceration, a wine lot typically represents a specific vineyard and fermentation tank. This is an excellent point for collecting quality control data. A comprehensive review of production lots is a powerful tool for monitoring block to block variation and the effects of winemaking practices. Analysis of finished production lots early in the vintage is very useful for changing fermentation practices and targets later in the vintage.

B LEN DI N G RAPID PHENOLIC PANEL FOR WINE OR RED WINE PHENOLIC PROFILE Winemakers interested in consistent tannin and color levels benefit by comparing the phenolic profiles of bulk wines prior to blending.

Potential blends can be compared to target phenolic levels and benchmarks prior to final blend preparation.

B OTTLED W I N E C HA RAC TERI ZAT I ON RED WINE PHENOL IC PROFILE Many wineries establish QC benchmarks for phenolic content immediately after bottling. This is especially useful for determining product consistency and for monitoring wine development during aging.

FI N I S HED W I N E EVA LUATI O N S RED WINE PHENOLIC PROFILE A historical review of products from within a winery and evaluation of similar products from other producers is an excellent way to establish phenolic benchmarks.

This is often the first step in building an integrated program of phenolic analyses. A careful review of finished wines combined with sensory evaluation and market feedback can identify program strengths and weaknesses.

The identification of desirable levels for key phenolic components creates targets that can be incorporated into process control points in the vineyard and winery.

19

Q: Is there a specific sampling method for Scorpions?

A: This is one of the most important aspects of any analysis. The sample should be homogenous and a true representation of the lot you are testing.

ETS can help you develop an appropriate sampling strategy; the same sampling limitations for plating apply to Scorpionsâ&#x201E;˘ sampling. We will be happy to discuss sampling methodologies with you.

When using Scorpions to determine the effectiveness of chitosan (No Brett Inside) or Velcorin treatments we recommend following the guidelines published by Scott Laboratories: Once antimicrobial treatment is completed, clients should wait for a period of 20-30 days post treatment before microbial analysis. This is irrespective of the analytical method used, and applies to traditional plating, microscopic observations, and Scorpions analysis.

Q&A

20

Q: How are 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) formed?

A: 4-EP and 4-EG are formed from cinnamic acid precursors in wine. There are several steps in the synthesis pathway. The first steps are common to several wine microorganisms. The last step is the conversion of vinyl phenols to ethyl phenols. As a common byproduct of Brettanomyces, 4-EP is an excellent indicator of Brettanomyces presence and activity.

Q: Is Brettanomyces activity the only source of 4-EP and 4-EG?

A: No, other organisms, for example Pichia guillermondi, can produce low levels of 4-EP. However, the work done by Chatonnet in France, and validation work done at ETS, has revealed no reason to suspect another significant source of 4-EP in standard wine. Neither 4-EP nor 4-EG are normal constituents of red wine. It is not unusual to find three- and four-year-old barrel samples without detectable levels of either 4-EP or 4-EG.

21

VOLATILE ACIDITY Some might say that itâ&#x20AC;&#x2122;s a wineâ&#x20AC;&#x2122;s destiny to become vinegar. Wine containing elevated levels of acetic acid bacteria and exposed to oxygen will naturally produce acetic acid, the key component of vinegar. Acetic acid is synonymous with volatile acidity (VA) in wine.

Although excessive VA production by microbes is a natural process, it is also an entirely preventable problem. By recognizing the conditions that lead to VA formation and monitoring the microbes that cause it, winemakers can act to prevent problems before they occur.

22

The two components commonly associated with "VA taints", Acetic Acid and Ethyl Acetate, can be formed by both yeast and bacteria - and in the case of bacteria, can be formed with or without oxygen present.

V O L AT I L E A C I D I T Y ( V A )

E T H Y L A C E TAT E

is strictly speaking a measure of the volatile acids in wine, although in the real world the contribution of volatile acids other than acetic acid is negligible. VA is a normal component of wines at moderate levels (normal concentrations range from 0.3-0.9 g/L of acetic acid), but very quickly becomes undesirable as levels rise. The sensory threshold is around 0.91.0 g/L, depending on the style of wine, and the U.S. government sets legal limits of 1.2 g/L in white wine and 1.4 g/L in red wine.

Although not an acid, ethyl acetate is considered by some to be a component of VA. As an ester formed by ethanol and acetic acid, it is often linked to increased production of VA. From a sensory point of view, ethyl acetate is often classified as a “VA taint”, and its"nail polish remover” odor is often a telltale sign of high VA. Like with acetic acid, there is a fine line between complexity and spoilage: small amounts of ethyl acetate can contribute “fruitiness/sweetness” or other positive characteristics to a wine at low levels.

Normal concentrations are usually less than 100 mg/L, while the sensory threshold is generally 130150 mg/L, depending on the wine style.

COLD SOAK / EARLY STAGE FERMENTATION Acetic Acid can be produced prior to fermentation by Acetic Acid Bacteria and wild yeast in compromised fruit.

It’s unusual to see alcohol present in juice before fermentation, but if clusters experience fungal rot or other types of damage (such as bird or insect damage), wild yeast in the vineyard can begin fermenting the juice that is leaked out. Acetic Acid bacteria can then convert the alcohol to acetic acid, causing “sour rot” and leading to high VA levels before fermentation has even begun.

Ethyl Acetate is often produced in the early stages of fermentation, and can be a particular problem in native fermentations with a slow start. Native yeast, especially Hanseniaspora, are the main Ethyl Acetate producers at this stage. Note that the Hanseniaspora can consume most or all of the YAN in the must very early in the fermentation, although they will only produce alcohol up to around 6%. High levels of Hanseniaspora and low YAN concentrations can contribute to stuck fermentations.

PRIMARY FERMENTATION Acetic acid production in primary fermentation is generally caused by yeast, including Saccharomyces and other species, but can also be formed by bacteria.

The native yeasts Hanseniaspora and Pichia can drive fermentations up until around 6-7% alcohol, at which point they become stressed by the alcohol.

Saccharomyces is more competitive as it is tolerant to and produces higher alcohol levels. In certain situations, the native yeasts respond to the changing fermentation conditions by producing elevated levels of acetic acid.

Ethyl Acetate production during fermentation is significantly impacted by the yeast strain and fermentation temperature. Although Saccharomyces cerevisiae will produce ethyl acetate, research has indicated that some of the Saccharomyces bayanus strains are more likely to form ethyl acetate in cold fermentations.

Bacteria, usually Lactobacillus, can also generate acetic acid from sugar and can often produce high levels of VA in stuck and sluggish fermentations.

Oenococcus oeni, the bacteria used for inoculating most malolactic fermentations can also produce acetic acid from fructose. This frequently occurs at the end of malolactic fermentation if there is still fermentable sugar remaining in the wine.

23

POTENTIAL ALCOHOL The amount of fermentable sugar (glucose and fructose) in juice and the average conversion rate of sugar into alcohol can be used to predict the potential alcohol level in wines.

24

Q: H O W A C C U R AT E A R E P OT E N T I A L A LCO H O L E S T I M AT E S ?

Q: W H AT ' S T H E B E S T W AY TO P R E D I C T P OT E N T I A L A LCO H O L L E V E L S ?

A:

A:

Our clients have reported that glucose + fructose values improve the quality of their predictions, but it is important to remember that yeast populations and fermentation conditions vary, and any prediction of potential alcohol is only an approximation. Alcohol conversion ratios can be variable, so it is possible your actual alcohol may be lower or higher than the estimate.

Predicting potential alcohol levels in finished wines sounds simple, but there is more than one way to measure “sugar”, and formulas to convert this sugar into potential alcohol often miss the mark.

Many of our clients have found that the conversion rates observed for their own yeasts and fermentation conditions remain relatively constant, and they use their internally observed conversion rates to calculate potential alcohol content based on their glucose + fructose values.

With white wines, predictions are usually fairly accurate. With red wine, however, getting a truly representative juice sample can be a challenge and can affect potential alcohol predictions. A juice sample taken soon after a tank is filled may not take into account un-popped berries, unripe berries (less sugar and more acids), and raisins (sometimes an overlooked source of large amounts of sugar, acid, and potassium).

We suggest sampling after an initial 10°Brix drop, and analyzing the fermenting sample for glucose + fructose and alcohol simultaneously for a more accurate potential alcohol estimate. Proper sample preparation matters, too: in our lab, juices are centrifuged before analysis, and then mixed by inversion to avoid stratification, ensuring the most accurate results. Particulates have a minimal impact on refractometry, but can have a large impact on densitometry results.

The “old school” method was to multiply °Brix by 0.6. One degree Brix is defined as 1 gram of sucrose in 100 grams of aqueous solution. However, grape juice does not naturally contain sucrose, but rather glucose, fructose, and a variety of organic acids and other dissolved solids. So when used for grape juice, °Brix is actually just an approximation of dissolved sugar, not an accurate representation of the fermentable sugars, and using ºBrix for estimating potential alcohol adds an additional layer of uncertainty to alcohol predictions.

Differences between ºBrix and actual fermentable sugar content are even more pronounced in high ºBrix fruit and in fruit affected by fungal growth.

How ºBrix is measured also has an influence.

Differences exist between ºBrix by refractometry, densitometry (using either hydrometers or digital instruments), and other secondary measurements.

The differences among the various measurement techniques are quite unpredictable depending on sample composition.

A more modern calculation that has proven to be more accurate uses glucose+fructose analysis, which provides a more accurate measurement of the levels of fermentable sugar compared to using ºBrix.

Note that in ripe fruit, glucose + fructose numbers often appear higher than the corresponding ºBrix results, because ºBrix is measured as a percentage by weight, meaning ºBrix values are greatly influenced by the density of the juice, while glucose + fructose is measured as weight by volume and is independent of juice density.

An official conversion rate formula used in Europe is: Potential Alcohol (% vol) = glucose + fructose (g/L) / 16.83. In practice, rounding the 16.83 conversion factor to 17 is common.

25

SUGAR ANALYSIS In the wine industry, a term like "sugar" can mean different things.

Clients often request testing for "Residual Sugar", but this term can be very ambiguous. In wine, “residual sugar” usually refers to the sum of Glucose + Fructose, an indication the amount of fermentable sugars remaining post fermentation, which is also an indication of ‘dryness’.

26

GLU COS E + FRU CTOS E

GLU COSE A N D F R UC TOSE P A NE L

In grape juice, Glucose + Fructose analysis measures the combined concentrations of the two main sugars present that can be consumed by yeast, also known as "fermentable sugars." Compared to °Brix, Glucose + Fructose can provide a better estimate of potential alcohol concentration after fermentation.

GLU COSE +

Sucrose is not captured by this test. If it has FRU CTOSE been used in the winemaking process (such as for chaptalization of must, secondary (I N V ERTED ) fermentation of sparkling wine or added as Inverted Glucose + Fructose provides a sweetener) measurement of Glucose the sum of the concentrations of glucose The Glucose and Fructose Panel provides + Fructose alone is usually not and fructose after “inversion” of the sample. the individual levels of glucose and adequate – instead see Glucose + Inversion is a process by which sucrose is fructose, in addition to their combined Fructose (Inverted) broken apart into glucose and fructose, so that concentration. This test is often requested it can be measured and included in the reported to investigate or remedy stuck or sluggish results.

Hence, this test is useful when “Residual R E DU CI N G S U GAR fermentations.

Sugar” is required after chaptalization of Historically, “Residual Sugar” must, secondary fermentation of sparklings was measured by the Reducing or whenever sucrose has been used as a Sugar method. This test derives its name sweetenerw in wine, other alcohol from the ability of most sugars in juice or beverages or spirits.w wine to ‘reduce’ other compounds. The most common reducing sugars are glucose and fructose.

However, the method does not distinguish between fermentable and non-fermentable sugars, or other ° BR IX ‘reducing’ compounds for that matter, and these other compounds may contribute to reported results. °Brix is a measurement of the apparent Because of these limitations, the Reducing concentration of sugar. It is commonly Sugar method is no longer the preferred used for grape juice and must and is choice to monitor completion of expressed as a percentage by weight (% primary fermentation. w/w). One degree Brix is defined as 1 gram of sucrose in 100 grams of aqueous solution. When the solution contains dissolved solids other than pure sucrose, as is the case for grape juice and must, the °Brix is only an approximation of dissolved sugar.

27

AROMAS

28

Glutathione, a natural grape antioxidant, can protect the aroma and flavor of white and rosé wines and prevents premature aging.

Smoke Taint- The compounds in smoke are absorbed by vines and can cause unwanted flavors in wine. Analyzing for these compounds allows winemakers to screen grapes for the risk of smoke taint and work to mitigate its effects.

IBMP (2-Isobutyl-3methoxypyrazine) is the main compound responsible for the “green bell pepper” aroma in wine.

Eucalyptol- Eucalyptus traits are considered typical in some “cult” wines; on the other hand, in excess this character can be overwhelming.

Even a slight “eucalyptus” note can interfere with delicate varietal aromas, and can have a detrimental influence on certain grape varieties..

29

MONITORING GLUTATHIONE Glutathione is not an aroma compound itself, but is a powerful antioxidant that protects white wines and rosés from oxidation and loss of aroma or flavor.

A low level of glutathione in grapes leads to lower levels in the juice, and early losses of aroma compounds.

Glutathione levels fluctuate during production, as the compound can be absorbed by yeast and then released after fermentation.

If final glutathione levels are low in young wines, the wines will experience faster loss of fresh varietal and fruity aromas, and poor aging potential.

SMOKE TAINT Smoke taint is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed by vines and accumulate in berries. They eventually end up in wine where they can cause unwanted flavors.

These off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, are usually long lasting and linger on the palate even after the wine is swallowed or spit out.

Monitoring glutathione levels can be beneficial through out the winemaking process to maximize white wine aroma and flavor, and prevent premature aging.

Smoke taint in wine was identified as a serious problem after the 2003 wildfires in Australia and British Columbia. The California wine industry was also affected following the wildfires of summer 2008, and smoke taint has been a concern for many growers and wineries ever since.

1

Application:

The glutathione content in grapes indicates their antioxidant potential, and can be influenced by a number of factors including soil nitrogen, vineyard practices, and grape maturity levels.

Two of the main volatile phenols in smoke, guaiacol and 4-methylguaiacol, are useful markers of smoke taint in wines. Their concentration is usually correlated with the degree of perceived smoke taint, particularly in wines not exposed to toasted oak.

2 Analyzing changes in glutathione levels during production helps to pinpoint where in the process glutathione is being lost – often from contact with air or exposure to copper residues.

3 A testing program can also identify winemaking processes that boost glutathione release after fermentation, and increase levels in wines.

During the 2008 California wildfires, ETS developed an analytical tool to screen grapes for the risk of smoke taint. The analysis measures trace levels of free guaiacol and 4-methylguaiacol in whole berries. Knowing the levels of these indicator compounds in berries enables winemakers to assess the risk of smoke taint, and chose an appropriate course of action to mitigate the effects in their wines.

1. Berries Exposure of vines to smoke can be quite variable in a given vineyard, and getting a representative sample can be challenging. Berries should be submitted undamaged as much as possible and kept cold with icepacks during shipment. It is preferable to collect samples close to the harvest date.

2. Juice

It is possible to measure smoke taint markers in juice samples, but since smoke compounds are mostly located in skins, whole berry testing is the preferred method for pre-harvest screening.

3. Wine

30

Analyzing wine samples is a useful tool for confirming perceived sensory faults. It is preferable to sample and analyze wine that has not come in contact with toasted oak. Testing is usually required to help make decisions regarding taint removal treatments.

IBMP In a white wine such as Sauvignon Blanc, the compound adds an often desired “grassy” character. In red wines however, this flavor is largely unpopular. Excessive IBMP levels in red wines, typically Cabernets or Cabernet-based blends, can lead to disappointing ratings and mixed success in the marketplace.

The “green bell pepper” flavor in wine depends primarily on IBMP levels in harvested grapes. Once grapes have been picked, IBMP levels are not easily altered by standard winemaking processes.

Application: The intensity of “green bell pepper/grassy” characters in wines can be predicted by measuring IBMP in grapes right before harvest. Grape screening of IBMP helps identify “problem” vineyards or blocks.

Since IBMP decreases during grape maturation, monitoring IBMP levels throughout ripening is a unique tool for assessing “aromatic maturity” in Sauvignon Blanc and Cabernet grapes. It allows targeting harvest dates based on desired aroma characteristics.

IBMP levels in grapes can often be effectively manipulated long before harvest. Vineyard management decisions such as trellis types, early leaf removal, fertilization and water availability are well known to impact IBMP levels in grapes. Monitoring IBMP from the early stages of the ripening process can greatly improve fruit quality from underperforming vineyards. Once the kinetics of IBMP accumulation and degradation in specific sites are understood, viticultural practices can be modified accordingly.

The IBMP potential of grapes can be grossly underestimated from juice samples, making whole berries the preferred sample in most cases. Analyzing juice samples may be relevant in white winemaking, however.

EUCALYPTOL Pure eucalyptol has a “fresh”, “cool”, “medicinal” and “camphoraceous” odor. ETS determined its aroma thresholds in a typical red wine: California Merlot had difference and recognition thresholds of 1.1 ppb and 3.2 ppb (µg/L), respectively.

We’ve detected and measured eucalyptol in a large variety of wines exhibiting “eucalyptus-like” aromas.

Flavors perceived during tasting were usually strongly related to concentrations of eucalyptol. Regardless of the grape variety, trace levels close to 1 ppb are associated with “fresh”, slightly “minty” notes. In the low ppb range, “minty” or “fresh bayleaf” aromas become stronger, and more easily identifiable as “eucalyptus” as concentrations increase. Wines with strong “eucalyptus” odors may contain more than 20ppb of eucalyptol.

Eucalyptol’s marked sensory impact in wine is considered more or less desirable depending on the grape variety. Wines from southern Rhône and Mediterranean varieties seem better able to accommodate the characteristic well. Moderate levels can be appreciated in wines from Bordeaux varieties.

Whereas with Pinot Noir, even trace levels can detract from varietal expression.

Application: Analysis of eucalyptol is a powerful tool to assess the impact of eucalyptus trees growing near vineyards. It assists winemaking teams in objectively documenting their sensory impressions, and managing a strong flavor component in finished wines. Winemakers who wish to minimize or maintain consistent levels of “eucalyptus” character will benefit by determining eucalyptol concentrations in distinct wine lots prior to blending.

31

HARVEST TOOLKIT Get the most out of your harvest.

Prevent problems and make informed decisions throughout the winemaking process with this selection of our most requested juice and berry analyses.

32

E TS S CORP I ON S J U I C E S P OI LAGE P AN EL TM

Wild yeast and bacteria from the vineyard may be introduced into the winery on the harvested fruit, causing spontaneous fermentation and spoilage.

ScorpionsTM DNA analysis offers winemakers an early detection tool to identify these spoilage organisms.

Despite the best practice of modern winemaking methods, microbial contamination often occurs during wine production.

Spoilage microbes are capable of survival and growth in the wine, potentially producing off-flavors, off aromas, and turbidity. Microbiological contamination is often undetected until related problems in the wine become noticeable by sensory evaluation.

detect the full range of wine and juice spoilage organisms. This genetic analysis method detects microbial populations directly in wine or juice.

Results are routinely reported within two business days, giving winemakers the ability to address problems before wine defects occur.

Targeted genetic probes give the winemaker the ability to monitor only those specific spoilage organisms that have the potential to adversely impact wine quality, and to accurately measure populations down to extremely low levels.

For more details see pg. 14

Scorpionsâ&#x201E;˘ assays, based on specific genetic targets,

33

H A R V E S T TOOLKIT In the Vineyard

GR A P E WAT E R CONT E NT Changes in grape water content influence finished wine composition and can be as important as standard sugar and acid measurements when making picking decisions. Grape water content is also very useful for understanding changes in TA, pH, ยบBrix, and other harvest indicators.

34

G R AP E P HEN OLI CS

LACCAS E ACTIVITY

Follow changes in grape phenolics during ripening, using the catechin and tannin "ripeness" index to monitor seed ripening, and quercetin analysis to monitor canopy effects on grape phenolics.

Laccase is a polyphenol oxidase associated with rot caused by Botrytis. Elevated levels of laccase can result in elevated levels of phenolic compounds that may cause odor loss or change.

In addition, laccase mediated oxidation can also affect the aroma profile of the wine.

For more details see pg. 18

H A R V E S T TOOLKIT In the Vineyard and the Winery

BOT RYT IS P A N E L

G LU TATHI ON E

S M OK E TAI N T

This comprehensive test panel checks grapes for Botrytis (using ScorpionsTM ) and laccase detecting both the spoilage organism and its byproducts that can harm your wine.

Glutathione, a natural grape antioxidant, can protect the aroma and flavor of white and rosĂŠ wines and prevent premature aging.

Glutathione levels fluctuate during production, as the compound can be absorbed by yeast and then released after fermentation.

The compounds in smoke are absorbed by vines and can cause unwanted flavors in wine.

Analyzing for these compounds allows winemakers to screen grapes for the risk of smoke taint and work to mitigate its effects.

For more details see pg. 30

For more details see pg. 30

35

H A R V E S T TOOLKIT In the Vineyard and the Winery

36

MONITOR ING I B M P

E U C ALY P TOL

HARV ES T JU I CE PANEL

The compound responsible for a "green bell pepper" aroma in wine, IBMP, decreases quickly during maturation. But once grapes are picked, it is hard to control.

Monitoring changes in grape IBMP directly influences final levels in wine, and is crucial in making picking decisions.

Eucalyptus character is a controversial sensory expression in red wines from California and countries with Mediterranean climates. Even a slight “eucalyptus” note can interfere with delicate varietal aromas, and can have a detrimental influence on certain grape varieties.

Our most popular harvest panel offers a full range of grape and must analyses, combining more than 10 tests including fermentable sugar (to help estimate alcohol content) and YAN (yeast-assimilable nitrogen ­­— to help predict sluggish or stuck fermentation and potential sulfide formation.)

For more details see pg. 31

For more details see pg. 31

For more details see pg. 6

H A R V E S T TOOLKIT In the Winery

YEA ST V IA B IL I T Y

D N A FI N GERP RI N TI N G

RAP I D P HEN O LICS

Our automated method reports yeast viability and total cell count within hours, and the real-time microscopic flow image analysis examines 1,000 times the volume used in standard microscopic methods, vastly increasing the accuracy of your results.

ETS Laboratories offers DNA fingerprinting to distinguish between closely related strains of an organism such as Saccharomyces.

ETS MLVA technology allows winemakers to monitor yeast and bacteria in native fermentations and check the efficiency of inoculations with commercial strains.

By the end of maceration or fermentation, the tannin content of a wine is already fixed. Monitoring phenolics during this critical period allows winemakers to better control tannins by increasing or decreasing phenolic extraction.

For more details see pg. 19

37

4 0

Y E

R .

I N

197

8

E

R V I C E

S

EST

S

A

HARVEST

RESOURCES

Since we first opened our doors in St. Helena in 1978, we’ve grown alongside the wine industry, partnering with our clients as they’ve gone on to create many of the world’s finest wines. We’re continuing to invest not only in Napa Valley, but also in other rapidly growing wine regions by expanding our local and online services to support winemakers with advanced tools and technical assistance.

Here’s what’s new for harvest 2018:

M O N I TO R I N G G R A P E M AT U R I T Y The ETS Grape Maturity Monitoring Panels provide a set of analyses that growers and winemakers request to monitor fruit maturity from veraison to harvest.

They include the traditional juice measurements of Brix, Titratable Acidity and pH, enhanced by the addition of glucose + fructose (a more reliable predictor of potential alcohol than Brix) and malic acid (to monitor its degradation).

They also include berry parameters such as berry weight and sugar per berry. Monitoring sugar per berry allows you to determine when vines stop actively loading sugar into berries, and at what level. This physiological event is not captured by monitoring juice sugars (Brix or glucose + fructose).

In our St Helena, Healdsburg, Paso Robles and Walla Walla facilities, the implementation of Dyostem ® instruments allows the determination of additional berry parameters: average berry volume and berry volume variability.

38

Introducing Our New

VINTAGE PORTAL Get new insights into the harvest with our Vintage Portal Our new tool allows you to explore local trends to track the progress of each year’s harvest. Choose a varietal and a region and see trends in the average juice chemistry.

You’ll be able to spot trends as they happen and benchmark your results.

We’re launching an early preview this harvest – you can opt in by providing a few additional details for each juice sample, linking it to a varietal and appellation.

Look for more details soon in your inbox, or log in to your account on our website to see it in action.

JUICE & BERRY SAMPLES Client #:

Client:

Sample ID:

 Juice Panel      

GLU+FRU BRIX TA pH Tartaric

Other:

Juice Scorpions™

   

Malic Acid NOPA Ammonium Potassium

AVA

VAR

NV C S



Combined

 Bacteria  Yeast  

FSO2

  

Grape Water Content

TSO2

 

Ethanol VA

Grape Maturity Panel Grape Phenolic Panel

Enter the AVA and Varietal on your juice label.

For more information go to help.etslabs.com and search for Vintage Portal.

L O C A L J U I C E A N A LY S E S AT S AT E L L I T E L A B O R AT O R I E S A L L S AT E L L I T E S

Samples can be dropped off locally for any analysis ETS offers. These common harvest analyses will be run onsite for quicker turnaround.

A N A LY S I S

TECHNIQUE

TURNAROUND

JUICE PANEL

MINERVA

SAME DAY

BUFFER CAPACITY

MANUAL

SAME DAY

ETHANOL

MINERVA

SAME DAY

FREE SO2

FLOW INJECTION

SAME DAY

TOTAL SO2

FLOW INJECTION

SAME DAY

TURBIDITY

TURBIDIMETRY

SAME DAY

VOLATILE ACIDITY

SEQUENTIAL ANALYZER

SAME DAY

GRAPE MATURITY MONITORING PANEL

VARIOUS

SAME DAY

RAPID PHENOLIC PANEL

HPLC

1 DAY

GRAPE PHENOLIC PANEL

HPLC

1 DAY

SCORPIONS BACTERIA JUICE PANEL

SCORPIONS™

2 DAYS

SCORPIONS YEAST JUICE PANEL

SCORPIONS™

2 DAYS

SCORPIONS COMBINED JUICE PANEL

SCORPIONS™

2 DAYS

BRIX GLUCOSE + FRUCTOSE PH TA (TITRATABLE ACIDITY) TARTARIC ACID L-MALIC ACID POTASSIUM NOPA AMMONIA

PA S O R O B L E S , WA L L A WA L L A & NEWBERG

PA S O R O B L E S & NEWBERG

VISIT OUR WEBSITE FOR CURRENT PRICES, AND THE FULL LIST OF O N S I T E W I N E A N A LY S E S .

H A NDLE W I T H

CARE

It’s important to collect and handle harvest samples carefully to ensure accurate and representative results.

We’ve collected our recommendations to help you get the most out of your harvest analyses.

JUICE SAMPLING Most harvest samples received at ETS come to the laboratory as juice.

Berries pressed for a juice sample should be selected from at least 20-40 different clusters, and can easily be pressed by hand in their collection bag – pour the juice into a standard ETS 60mL sample tube and label with your ETS client labels.

Samples should be kept cool to prevent fermentation.

GRAPE SAMPLING FOR PHENOLICS For grape phenolic testing, a representative sample is critical to obtain accurate results, especially in varietals with tight clusters. Samples for the Grape Phenolic Panel should include berries from at least 20-40 different clusters. Clusters can be collected either from harvest containers or directly from the vineyard.

To get a representative sample, all the berries must be stripped from the clusters and mixed before bagging a 300-400 berry sample for analysis (about 500g or 16 oz).

Samples should contain only intact and undamaged fruit to ensure accurate results.

BERRY SAMPLING Take 200-400 berries per block. Pick berries from random clusters on both sides of the row. Take berries from the top and bottom of both the front and back of each cluster. *Samples submitted for berry analysis should contain only intact and undamaged fruit.

We encourage clients to submit berry samples rather than whole clusters. If samples are submitted as clusters, ETS will prepare a berry sample for an additional fee.

LABELING Each bag of berries should be clearly labeled with the client name, sample ID, and analyses to be performed.

ETS provides free sample labels that are pre-printed and barcoded with your client ID – visit our website, or give us a call.

40

GEAR UP FOR HARVEST

Don’t get caught empty handed – order complimentary tubes, pre-printed labels, and shipping pods to take the headache out of collecting and shipping samples.

1. Login to your ETS account and select the winery you're ordering supplies for.

Outside the range of our sample pickup service?

ETS offers free shipping kits, which include an insulated envelope and an ice pack, to help you easily send in samples no matter where you're located.

S H I PP IN G JU I CE S AM P LES F O R R EGU LAR AN ALYS ES

S HI P P I N G JU I CE SAMPLES FOR S CORP I ON ANALYSIS

To prevent problems from fermentation, juice samples should be frozen or boiled for shipment, and clearly marked as either “FROZEN” or “BOILED” depending on the treatment used.

To ensure accurate results, it's important to avoid damaging DNA or killing yeast and bacteria:

Boiling 2. Use the "Get Supplies" button on the dashboard to place a supply order.

Boil samples with a loosely fitting cap to prevent evaporation and concentration.

Do not over-boil.

° Keep samples cool with ice packs.

Ship by overnight delivery using a °parcel carrier like FedEx, UPS, or GSO. Scorpions samples should not be frozen or boiled.

Freezing Freeze the sample in a plastic ETS sample tube. Do not over-fill the tube – leave a small space for the sample to expand when frozen.

Never freeze samples in glass containers to prevent breakage and injury.

41

L O C AT I O N S & SERVICES In addition to our St. Helena headquarters, we operate satellite laboratories across the West coast to bring advanced tools to winemakers' doorsteps and provide local support to other growing wine regions.

These quick guides provide a reference for the 2017 harvest, including weekend hours and convenient services to make it easier than ever to send in harvest samples, including dropbox locations and complimentary courier service.

As always, if you have any questions, just call your local lab and we'll be happy to help.

S T. H E L E N A C A L I F O R N I A

A F T E R H O U R S D RO P B OX ST. HELENA

PHONE

(707) 963-4806

Located at our laboratory, next to the main entrance.

COURIER SERVICE Our complimentary courier service is available in Napa, Sonoma, and Mendocino counties every day ETS is open.

Samples left overnight will be processed when we open the following business day.

SHIPPING ADDRESS

REQUEST A PICKUP

899 Adams Street, Suite A St. Helena, CA 94574

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

SEE INSTRUCTIONS FOR SHIPPING JUICE SAMPLES – P. 41 DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS Monday – Friday: 7am – 10pm

DROPBOX IS LOCKED F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

WEEKEND SCHEDULE

LO D I D RO P B OX E S TAT E C R U S H

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

PICKUP TIME

S AT U R D AY

S U N D AY

AUG 13 – AUG 26

On Call*

On Call*

AUG 27 – SEPT 16

9am - 6pm

On Call*

SEPT 17 – OCT 28

9am - 6pm

9am - 4pm

OCT 29 – NOV 18

On Call*

On Call*

Samples are picked up at 10am each weekday, and Saturdays during harvest.

Anything left after 10am will be processed with the next pickup.

OPENING HOURS

2 W. Lockeford Street Lodi, CA

THE DROPBOX IS AVAILABLE WHEN E S TAT E C R U S H I S O P E N : ( 2 0 9 ) 3 6 8 - 7 5 9 5

* TO SCHEDULE ON-CALL SERVICE, PLEASE C A L L B Y 2 P M O N F R I D AY : ( 7 0 7 ) 9 6 3 - 4 8 0 6

43

HEALDSBURG CALIFORNIA

A F T E R H O U R S D RO P B OX HEALDSBURG

PHONE

(707) 433-7051

Located at our laboratory, on the north side of the building.

COURIER SERVICE Our complimentary courier service is available in Napa, Sonoma, and Mendocino counties every day ETS is open.

Samples left overnight will be processed when we open the following business day.

ADDRESS

REQUEST A PICKUP

190 Foss Creek Circle, Suite G Healdsburg, CA 95448

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS Monday – Friday: 7am –7pm

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

WEEKEND SCHEDULE F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

S AT U R D AY

S U N D AY

AUG 13 – AUG 26

On Call*

On Call*

AUG 27 – SEPT 16

9am - 4pm

On Call*

SEPT 17 – OCT 28

9am - 4pm

9am - 4pm

OCT 29 – NOV 18

On Call*

On Call*

* TO SCHEDULE ON-CALL SERVICE, PLEASE C A L L B Y 2 P M O N F R I D AY : ( 7 0 7 ) 9 6 3 - 4 8 0 6

44

PASO ROBLES

CALIFORNIA

A F T E R H O U R S D RO P B OX PASO ROBLES

PHONE

(805) 434-9322

Located at our laboratory, next to the front door.

COURIER SERVICE We're excited to launch complimentary courier service this September for our clients in the Central Coast.

Samples left overnight will be processed when we open the following business day.

ADDRESS

REQUEST A PICKUP

3320 Ramada Drive, Suite B Paso Robles, CA 93446

You can request a courier pickup by logging in to your ETS account, or by calling our Paso Robles lab.

I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

DEADLINE

Please request a pickup by 10 am.

This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS Monday – Friday: 7am – 7pm

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

WEEKEND SCHEDULE

COURIER SERVICE SERVICE AREA

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

S AT U R D AY

S U N D AY

AUG 13 – AUG 26

On Call*

On Call*

AUG 27 – SEPT 16

9am - 4pm

On Call*

SEPT 17 – OCT 28

9am - 4pm

9am - 4pm

OCT 29 – NOV 18

On Call*

On Call*

We're currently picking up samples in the Paso Robles and SLO areas. We will continue to expand as demand grows- follow us on twitter for updates.

* TO SCHEDULE ON-CALL SERVICE, PLEASE C A L L B Y 2 P M O N F R I D AY : ( 7 0 7 ) 9 6 3 - 4 8 0 6

45

NEWBERG OREGON

A F T E R H O U R S D RO P B OX NEWBERG

PHONE

(503) 537-6245

Located at our laboratory, next to the main entrance.

Samples left overnight will be processed when we open the following business day.

ADDRESS

COURIER SERVICE Our complimentary courier service is available in Salem, McMinnville, Newberg, and the surrounding areas every day ETS is scheduled to be open.

REQUEST A PICKUP

214 W. Hancock Street Newberg, OR 97132

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS Monday – Friday: 7am – 7pm

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

WEEKEND SCHEDULE

ROS E B U RG D RO P B OX UMPQUA COMMUNITY COLLEGE

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

S AT U R D AY

S U N D AY

AUG 20 – SEPT 09

On Call*

On Call*

SEPT 10 – OCT 28

9am - 4pm

On Call*

OCT 29 – NOV 18

On Call*

On Call*

* TO SCHEDULE ON-CALL SERVICE,PLEASE C A L L B Y 2 P M O N F R I D AY : ( 5 0 3 ) 5 3 7 - 6 2 4 5

46

PICKUP TIME

Samples are picked up at 11:30am Monday - Thursday.

Anything dropped off after 11:30am will be processed with the next pickup.

912 Umpqua College Rd. Roseburg, OR

WALLA WALLA WASHINGTON

PHONE

HOURS

COURIER SERVICE

(509) 524-5182

Monday – Friday: 7am – 7pm HARVEST HOURS

ADDRESS

A F T E R H O U R S D RO P B OX WA L L A WA L L A

3020 E. Isaacs Ave. Walla Walla, WA 99362 I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

Located at our laboratory, next to the main entrance.

Samples left overnight will be processed when we open the following business day.

WEEKEND SCHEDULE

Our complimentary courier service is available in Walla Walla and the surrounding areas every day ETS is scheduled to be open.

REQUEST A PICKUP

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

S AT U R D AY

S U N D AY

AUG 13 – SEPT 02

On Call*

On Call*

SEPT 03 – OCT 28

9am - 4pm

On Call*

On Call*

On Call*

OCT 29 – NOV 18

* TO SCHEDULE ON-CALL SERVICE,PLEASE C A L L B Y 2 P M O N F R I D AY : ( 5 0 9 ) 5 2 4 - 5 1 8 2

DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

D R O P B O X L O C AT I O N S PROSSER

R E D M O U N TA I N COOPER WINE CO. AUGUST-JANUARY

RICHLAND CENTRAL INDUSTRIAL SALES

WOODINVILLE W O O D I N V I L L E C U S TO M CRUSH

Dropbox

401 7th St. Prosser, WA

35306 N Sunset Rd. Benton City, WA

2235 Henderson Loop Richland, WA

14030 NE 145th St., Suite B Woodinville, WA

PICKUP TIME:

PICKUP TIME:

PICKUP TIME:

PICKUP TIME:

DROP SAMPLES BY 10:30 AM FOR S A M E - D AY D E L I V E R Y M O N D AY F R I D AY

DROP SAMPLES BY 11 AM FOR S A M E - D AY D E L I V E R Y M O N D AY F R I D AY

DROP SAMPLES BY 11:30 AM FOR S A M E - D AY D E L I V E R Y M O N D AY F R I D AY

DROP SAMPLES BY 2 PM FOR O V E R N I G H T S H I P M E N T M O N D AY F R I D AY

47

WWW.ETSLABS.COM S t. H e l e n a C A

|

Healdsburg CA

INFO@ETSLABS.COM |

PA S O R OBLE S C A |

(707) 963-4806

NEWBERG OR

|

Wall a Wall a WA