Issue link: http://winesandvines.uberflip.com/i/417249
W i n e s & V i n e s D e C e M B e R 2 0 1 4 59 that help us fix the right problems, such as valve performance, vacuum variability, time of sampling during the run and clo- sure selection. Sneak preview of results Pending formal publication of the study's findings, I offer here some extracted juicy nuggets in advance. Let's begin by exam- ining a typical "U-shaped" bottling curve (see Dissolved Oxygen in Wine Through- out Bottling Run). It is worth noting that despite the 500-bottle descent to the running DO level, this winery claimed to inert the line before commencing, maintain an inert gas headspace in the sending tank and prime the line with recirculated wine. Well, it didn't work. I bet your winery thinks it's doing all the same things. The Wine Science Forum study reveals a world divided into wineries that actually achieve a flat curve and others that only imagine they surely must. It is extraordinary to note here that it took all of 500 bottles to get down to a normal running DO. Many wineries recirculate a few gallons and call it good. Measuring would be better. Inert- ing the filler bowl might also have helped. Once the run moves beyond initial oxygen incursion, DO tends to run steady throughout the run if interrup- tions do not occur such as malfunctions or lunch. The base DO rate is primarily determined by oxygen exposure during recent treatments (racking, filtration) and the oxygen appetite of the wine. Failure to maintain inert gas headspace in the sending tank will cause the last bit of wine to rise in DO, augmented by pumping of air bubbles and other job end phenomena. Most everything you need to know to eliminate TPO bottle variation is hidden in the graph TPO Partitioning at Califor- nia Wineries (see page 60). Let's walk through the high points of the graph. The gray bit at the bottom of each winery's bar is the average DO in the Together, we can keep favor at its peak. Protecting quality and taste for 50 years Rely on Parker domnick hunter for consistent and reputable fltration performance to optimize your wine making products. Contact us for a free technical assessment of your process. ENGINEERING YOUR SUCCESS. Food and Beverage www.parker.com/dhwine Parker domnick hunter | Process Filtration North America: +1 877 784 2234 email: dhpsales.na@parker.com Europe: +44 (0)191 4105121 email: dhprocess@parker.com JOIN US! Booth 1035 January 27-29, 2015 Sacramento, CA Parker dhP Dec 2014-15 Qtr Pg BW_UWGS Preview.indd 1 9/18/2014 2:43:37 PMU-Curve of Dissolved Oxygen in Wine Throughout Bottling Run 1 50 150 300 500 Tank Line wine Wine Filler bowl Last empty remains line half full bottle Dissolved Oxygen Concentration (mg / L -1 ) 5 4.5 4 3.5 3 2.5 2 1.5 1 0.5 0 Initial TPO can require a surprisingly long time to normalize. Bottle Number G R A P E G R O W I N G W I N E M A K I N G