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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 |
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