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November 2016 WINES&VINES 111 WINE EAST WINEMAKING - B E C O PA D - Y E A S T & E N Z Y M E S - C R U S H PA D E Q U I P M E N T - S T E R I L E F I LT R AT I O N - W I N E R Y H O S E - O A K A LT E R N AT I V E S EASTERN WINE LABS Serving the Analytical needs of East Coast Wineries WWW.EASTERNWINELABS.COM Ph 609-859-4302 Cell 609-668-2854 chemist@easternwinelabs.com AOAC Member EasternWineLab_Mar09.qxp 1/22/09 9:47 AM Page 1 Basic Hoe comes with a Hillup and a Takeaway Blade. Additional attachments include .3 Tooth Cultivator, Undercutter Blade, Rotary head, " NEW " Rolling Cultivator and "Vine Auger". The Green Hoe Company, Inc. 6645 West Main Road, Portland, NY 14769 PHONE (716) 792-9433 FAX (716) 792-9434 WWW.GREENHOECOMPANY.COM GREEN GRAPE HOE wine oxidants and prevent spoil- age makes it indispensable in pro- ducing high-quality wines. Sulfur dioxide reacts with many wine compounds such as acetaldehyde, pyruvic acid, glutaric acid, glucose and phenols, just to name a few. One main oxidant in wines is H 2 O 2 (hydrogen peroxide), which is produced from phenolic com- pounds. This powerful oxidant reacts with SO 2 , eliminating its effect in wine, and prevents oxida- tion. Keep in mind that SO 2 in wines consists of two forms: free and bound. The former is the most active and is responsible for its antioxidant and antimicrobial properties. Also, the effectiveness of SO 2 is influenced by such fac- tors as pH, temperature, oxygen, phenolics and SO 2 levels. It is often reported that white wine should maintain a free sul- fur dioxide content to achieve 0.8 ppm molecular SO 2 based on wine pH with red wines being maintained at 0.6 ppm molecu- lar relative to wine pH prior to bottling. Some general recom- mendations for free SO 2 levels are: dry white wine (30-40 ppm) and dry red wine (20-30 ppm). It is important to remember that 4 ppm SO 2 reacts with 1 ppm O 2 , and the free SO 2 should not fall below 10-12 ppm during the life of the wine. Introducing part two: the study The second part of this article will describe in greater detail the scope of the study taking into account the size of the wineries, the type of filling and closure operations as well as the level of dissolved oxygen in the holding tank and during bottling. The amount of oxygen in the headspace of bottles is discussed as well as "total pack- age oxygen" (the sum of dissolved oxygen and headspace oxygen), and the results of analyses for sul- fur dioxide and pH levels will be reviewed. Finally, the results and implications for the Ohio wine industry will be examined. If this study represents a ma- jority of the Ohio wine industry and beyond, then it emphasizes the extremely important issue of maintaining appropriate dissolved and headspace oxygen levels in our wines at bottling. The authors of this article are all in the Department of Horticulture and Crop Sci- ence at The Ohio State University's Ohio Agricultural Research and Development Center. James F. Gallander is professor emeritus; Todd E. Steiner is enologist for the state of Ohio as well as enology pro- gram manager and outreach specialist; Patrick L. Pierquet is research associate, and Lisa R. Robbins is a graduate stu- dent in the department.