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December 2016 WINES&VINES 57 PRACTICAL WINERY & VINEYARD WINEMAKING Celebrating Over 35 Years of Serving the Wine Industry Premium French, American & Eastern European Oak Barrels French Oak Alternatives Tel: (707) 257-3582 sales@bouchardcooperages.com www.bouchardcooperages.com Vineyard Tools Battery Powered Pruning Shears • 1.25-inch and 1.5-inch cutting capacity models • 15,000 pruning cuts per battery charge • Includes lithium battery, harness, holster and carrying case www.zenportindustries.com | 503-524-7289 Gra ing Tools w zenportindustri Tying Tools & Supplies Harvest Shears ineyard T ols Pruning | Gra ing | Tying | Harvest BASE PARAMETERS (MEAN ± STANDARD DEVIATION) OF WINES A AND B Wine A Wine B Ethanol content (% v/V) 13.60 ± 0.30 13.06 ± 0.40 pH 3.64 ± 0.01 3.46 ± 0.03 Titratable acidity (g/L of tartaric acid) 4.60 ± 0.09 5.17 ± 0.30 Volatile acidity (g/L of acetic acid) 0.41 ± 0.06 0.26 ± 0.10 Free SO 2 (mg/L) 28 26 Total SO 2 (mg/L) 64 70 Molecular SO 2 (mg/L) 0.67 0.78 MICRO-OXYGENATION TREATMENTS Treatments First Step Second Step Controls No addition No addition MO1 2 ml/L of O 2 for eight weeks at 11.2° C No addition MO2 2 ml/L of O 2 for eight weeks at 11.2° C 1.5 mL/L of O 2 for eight weeks at 15.5° C TOTAL OXYGEN EXPOSURE OF BOTTLED WINES Total Package Oxygen at Bottling (mg/L) a * Closure Contribution (mg/L) b * Total Oxygen Exposure (mg/L)* W1 low 9.8 3.2 13 W1 medium 9.8 4.0 13.8 W1 high 9.8 4.5 14.3 W2 low 6.5 3.2 9.7 W2 medium 6.5 4.0 10.5 W2 high 6.5 4.5 11 IMPACT OF MICRO-OXYGENATION ON SPI Wine A Wine B Control 13.60 ± 0.30 a 13.06 ± 0.40 c MO1 3.64 ± 0.01 a 3.46 ± 0.03 b MO2 4.60 ± 0.09 a 5.17 ± 0.30 a Two 2006 Aglianico red wines were selected from Cantina del Taburno Winery for their different pH levels. Data for each of the two wines is listed above. Two tanks were set aside as control tanks, while two more were denoted as MO1, and the final two tanks as MO2 to indicate the micro-oxygenation treat- ments they received. a TPO is the sum of dissolved and headspace oxygen after bottling. b Values at 12 months of bottle storage include oxygen release from the closure and OTR. *The variation coefficient of data is 10%. The treatment MO1 consisted of the application of 2 ml/L of O 2 for eight weeks (wine temperature was 11.5° C). The treatment MO2 consisted of the applica- tion of 2 ml/L of O 2 for eight weeks (wine temperature was 11.5° C), followed by the application of 1.5 ml/L of O 2 for another eight weeks (wine temperature was 15.5° C). Different letters indicate statistical differences (p<0.05). Latin small letters (a, b and c) are used to compare control and micro-oxygenation samples for the same wine. SPI (mean value ± standard deviation expressed as g/L of tannic acid) of non-micro-oxygenated (control) and micro-oxygenated (MO1 and MO2) Aglianico red wines (Wine A and Wine B) after 42 months of storage in bottle.