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60 P R A C T I C A L W I N E R Y & V I N E YA R D October 2015 W I N E M A K I N G cage. We could not take samples from throughout the riddling cage for fear of disturbing the lees sediment. The trial was continued to ascertain whether all bottle samples were tartrate- stable and whether the range of tempera- ture and light treatments affected gushing because wine tartrate solubility is largely dependent on temperature, alcohol and pH. 25 Titratable acidity was 10 g/L, and lower values of 6.6 g/L to 7 g/L have been reported in literature for Riesling sparkling wines from Germany, most likely due to sparkling wine style. 4 Seeding the base wine with a crystal- line tartrate (potassium or calcium) at a temperature of -4° C would have pro- moted the formation of tartrate crystals, resulting in an increased tartrate stabil- ity of the base wine once the wine was removed from the crystals. Due to lack of crystal identification, it is unclear, in this study, whether the crystals were calcium- or tartrate-based. Light and temperature effects The treatments that lost the greatest vol- ume of wine from gushing at disgorge- ment, before dosage addition, were bottles disgorged at an ambient temperature of 16° C under LED lighting followed by UV lighting (Figure 2), respectively. The bot- tles disgorged at 12° under LED lights and 14° C under UV lights did not gush at all. Cooler ambient temperatures resulted in reduced loss of wine and a lower wine temperature than when the room tem- perature was warmer. A cooler tempera- ture sparkling wine has a higher density, so it is more difficult for CO 2 to diffuse through the wine, reducing the incidence of gushing. 9 Analysis Mean (Standard deviation ±SD) Yeast cell count . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.0 x 10 6 . . . . . . . . . . ±5.5 x 10 5 pH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.9 . . . . . . . . . . . . . . . . . ±0.0 TA (g/L) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.0 . . . . . . . . . . . . . . . . . ±0.3 Free SO 2 (ppm) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.5 . . . . . . . . . . . . . . . . . ±0.2 Total SO 2 (ppm) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39.0 . . . . . . . . . . . . . . . . . ±0.6 Protein concentration (mg/L) . . . . . . . . . . . . . . . . 26.0 . . . . . . . . . . . . . . . . . ±0.9 Protein stability (∆NTU) . . . . . . . . . . . . . . . . . . . . . . . . 0.2 . . . . . . . . . . . . . . . . . ±0.0 Alcohol (% v/v) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.0 . . . . . . . . . . . . . . . . . ±0.6 Phenolic concentration (A.U.) . . . . . . . . . . . . . . . . . 4.3 . . . . . . . . . . . . . . . . . ±0.1 Residual sugar (g/L) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0.4 . . . . . . . . . . . . . . . . . ±0.0 Malic acid (g/L) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.8 . . . . . . . . . . . . . . . . . ±0.1 Tartrate/cold stability . . . . . . . . . . . . . . . . . . . . . . . . . . . . No Table 1. Initial analyses of Riesling sparkling wine after riddling, prior to neck freezing and before lees removal and dosage addition. Temperature-light Percentage Estimated treatment bottle loss (%) monetary loss ($) 10 LED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11% . . . . . . . . . . . . . . . . . . . . . $2,750 10 UV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10% . . . . . . . . . . . . . . . . . . . . $2,500 12 LED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0% . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 12 UV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11% . . . . . . . . . . . . . . . . . . . . . $2,750 14 LED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11% . . . . . . . . . . . . . . . . . . . . . $2,750 14 UV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0% . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 16 LED . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33% . . . . . . . . . . . . . . . . . . . . $8,250 16 UV . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22% . . . . . . . . . . . . . . . . . . . . $ 5,500 Napa Fermentation Supplies is proud to be a West Coast Kärcher distributor since 1989. Our prices are the lowest and we have the complete product line available. We are also a Kärcher repair facility. Kärcher state-of-the-art high-pressure washers are distinguished by infinitely variable operating pressure, water volume and temperature control, as well as precise chemical metering. Heated models incorporate a 90%+ fuel efficient burner system, low fuel shut-off and complete machine shut-off at the trigger gun for maximum safety and performance. NAPA FERMENTATION SUPPLIES Napa Fermentation Supplies (707) 255-6372 • napafermentation.com PH. 513-771-7374 MAIL: info@pe-us.com WEB: www.pe-us.com CHOOSE THE SPECIALIST New! No constraints labeling machine. INTERCHANGEABLE MODULES WITH OR WITHOUT CART Free to decide how to fit your labeler at any time: before, during and after purchasing. Models for all speeds. Booth # C-2028 Table 2. Estimated monetary loss at each temperature/light treatment for a 1,000-bottle run based on the percent of bottles that gushed. Monetary losses are based on a winery retail value of $25 per bottle.