STAGES IN THE

PROCESS

RECOMMENDED

ANALYSES

OPTIONAL

ANALYSES

PANEL TO USE

GRAPES

Analyses for ^oBrix; pH; Titratable acidity; Physical examination for soundness, temperature, varietal aroma and flavor.

Additional data; Skin & Seed maturity; Tartaric & Malic acid

JUICE PANEL

JUICE / MUST

Temperature; ^oBrix; pH; Titratable acidity; SO₂; Ammonia; Assimilable nitrogen; Microscopic examination

Acid profile; malic, tartaric, citric; Volatile acidity; Percent solids; SO₂

HARVEST PANEL

FERMENTING

JUICE / MUST

⁰Brix; (daily)

Temperature (daily)

OTHER FERMENTATION MONITORING

Alcohol; Fermentable sugars; Volatile acidity; pH; Microscopic examinations: yeast & bacteria counts; Malic acid; SO₂

COMPLETION OF PRIMARY FERMENTATION

Alcohol; pH; titratable acidity; SO₂;

Volatile acidity; Fermentable sugars; malic acid (to monitor malolactic fermentation)

Acid profile; Fining trials (clarification / protein, color / stability); Microbiology profile

STANDARD PANEL

PROBLEM SOLVING

Bring in problem wines for evaluation.

AGING AND FINISHING

pH;Titratable acidity; Volatile acidity; SO₂; Residual sugars in sweet wines; Cultures for spoilage organisms; Sensory evaluation

Alcohol; Malic acid (if not ML fermented)

STANDARD PANEL

CELLAR PANEL

PRIOR TO BOTTLING

Fining Trials (protein stability, clarification, sensory modification, acid/pH adjustment series); SO₂; Heat stability; cold stability; Alcohol; pH; Titratable acidity; Volatile acidity; Fermentable sugars; malic acid; Cultures for spoilage organisms; Cork evaluation

Filterabilty

STANDARD PANEL

BOTTLING

Sensory evaluation; Fill levels; Sanitation checks

AFTER BOTTLING

SO₂; Bottled wine sterility or cultures for spoilage organisms; Periodic sensory evaluation & stability checks