Page 13 - Grapevine July-August 2019

In The Winery

for thought on the practical side!

One can use other base solutes should that be
desired. It does not always have to be wine.

This system can be used for dosage formulation
for sparking wines.

If accurate scales may be an issue the winemak-
er may always start by weighing larger quantities
and dissolving into solution then breaking down
that solution. Example: If a winemaker wants a
1.0 gram per liter solution and the scales are not
accurate enough to weight one gram the winemak-
er may dissolve 10.0 grams into 100 milliliters and
then measure out 10 milliliters of that solution and
this should roughly equate to one gram.

Make sure all solids are dissolved and dispersed
equally into any solution.

One may also be able to blend two trials in 50%
to 50% solutions to get an example of a trial in the
middle without having to make one up specifically
to match the amount desired.

Always remember your palate may become Winemaking Consultant
desensitized while tasting and to step away from
tasting for an hour or two and then return to taste Thomas J. Payette
a potential preference. You may be shocked you “Winemaker of the Year”
had become used to certain levels because of tast-
ing such extremes. Desensitized in essence. Over 25 Years Experience

References: Tom Payette, a premier
hands on and analytical
winemaking consultant,
Verbal discussion with Mr. Jacques Boissenot, Mr. serves clients throughout
Jacques Recht, Mr. Chris Johnson and Mr. Joachim the United States.
Hollerith. From the construction
of your business to the
Dedicated to Chris Johnson: A long-time colleague cork in your bottle to
and friend who worked with me to develop this sys- your consumers.
tem together many years ago. Chris passed away Call Thomas or check
in April of 2009. He was head of all red winemak- his website for more
ing at Kendall Jackson and he had his own family information...
winery label called Blair in Northern Napa Valley.

Phone: 540-672-0387

www.winemakingconsultant.com

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