Page 13 - Grapevine May-June 2019

In The Winery

aroma in the wine with this being considered Vinification.
better. This is called “Stripping”.
Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., and
• Caution is also expressed not to consume / taste Nury, F.S. 1999. Wine Analysis and Production
wines that have added copper sulfate added
during these trials. Verbal discussion with Mr. Jacques Boissenot, Mr.
Jacques Recht, Mr. Joachim Hollerith and Mr. Chris
• Do these trials next to any wine that may be a Johnson.
follow-up bottling for that wine to see if consis-
tency is achieved and to focus on other nuances Short Course:
that may easily be changed.
• This is qualitative and not quantitative
• The Tax and Trade Bureau does regulate the
amount of copper sulfate a winemaker may use. • Make sure the change in aroma is not just
“stripping”
• Please research this amount and have a clear
understanding of the use of copper sulfate. It is • Copper Sulfate is a poison – be careful to check
a strong oxidizer and considered poisonous. residual copper present after larger uses.

• A reduced character may become hard to notice • Know when to use outside “electronic sniffers”
if the wine has just been racked, transferred,
filtered or in any way brought into a less anaer-
obic state.

These reductive compounds may be just under
the threshold of the human nose sensitivity and
difficult to smell. If this same wine is bottled, the Winemaking Consultant
reductive character may become very pronounced.
Screw cap wines may need more serious aroma Thomas J. Payette
reviews and evaluation since these seals are more “Winemaker of the Year”
anaerobic than previous seals. Caution is urged
when making wine to be bottled under screw cap Over 25 Years Experience
to make sure no underlying reductiveness is pres- Tom Payette, a premier
ent. Outside labs also offer “headspace sniffing” if hands on and analytical
one feels they need additional help. winemaking consultant,
serves clients throughout
Wines exposed to light may become “lightstruck”. the United States.
Light struck is a term used to describe that light From the construction
has attacked an amino acid and caused a mercap- of your business to the
tan-type aroma. This phenomenon is somewhat cork in your bottle to
more common with flint bottles and sparkling your consumers.
wines. Call Thomas or check
his website for more
References: information...

Amerine, M.A., Berg, H.W., Cruess,W.V. 1972. The
Technology of Wine Making Phone: 540-672-0387

www.winemakingconsultant.com
Dharmadhikari, M.R., Wilker, K.L. 2001. Micro

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