CO VER S T OR Y COMPANY
American Tartaric Products Inc. Beverage Supply Group Carolina Wine Supply Davison Winery Supplies Enartis Vinquiry
Fermentis Division of S I Lesaffre Gusmer Enterprises
I D L Process Solutions Inc. G W Kent Inc. Laffort USA
Lallemand Inc.
Megazyme International (Ireland) Ltd. Pacific Winemaking LLC Scott Laboratories Inc.
Scott Laboratories Ltd. (Canada) A O Wilson Ltd.
Enzyme Suppliers PHONE
WEBSITE
(707) 836-6840 americantartaric.com (707) 252-2550 beveragesupplygroup.com (336) 677-6831 carolinawinesupply.com (503) 472-1711 dwinesupplies.com (707) 838-6312 enartisvinquiry.com (800) 558-7279 fermentis.com
(559) 485-2692 gusmerenterprises.com (604) 538-2713 idlconsulting.com (734) 572-1300 gwkent.com
(707) 343-1632 laffort.com/en/laffort-usa (707) 526-9809 lallemandwine.us 3531 2861 220 megazyme.com
(503) 419-7942 pacificwinemaking.com (707) 765-6666 scottlab.com (905) 839-9463 scottlabsltd.com (905) 857-1511 aowilson.ca
For more on enzyme suppliers, see Wines & Vines' 2011 Buyer's Guide in print or online at winesandvinesbuyersguide.com.
however, leave the fruit on the skins a little longer to extract as much color as possible. During cold years, winemakers who prefer wines with a higher
pH and lower titratable acidity will need to use acid-reducing fining agents such as calcium carbonate or potassium carbonate on the juice to attain acidity targets. Typically, only a portion of
Patent # 7357069
of the vine where the bark is damaged also will cause the vine to display similar physical characteristics to leafroll virus-affected vines. Unfortunately, there is little information about whether the fruit from any of these various vine maladies will have similar composition to leafroll-affected fruit. "Once the problem is identified up front, decisions about replant- ing the vineyard or trying to manage the fruit differences in the winery can be made," Har- bertson said. Foundation Plant Services (UC Davis) and Naidu Rayapati's laboratory (WSU) can help with this identification. —K.K.
Knowing is key S
the total juice is treated when using calcium carbonate to avoid later instability issues. Harbertson stated, "We treated some really acidic Cab last year with calcium, and it was a little scary because the juice turned blue temporarily." Anthocyanins take on a blue hue at a high pH. "Once we blended it back, it returned to being red, and the finished wine turned out to be one of our best lots."
uspected leafroll virus could actually be a vine nutrient deficiency. Girdling
Acrolon_3.5x4.875_BW_WinesandVinesAD_June.2011.pdf 1 4/26/2011 4:43:14 PM
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