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December 2016 WINES&VINES 79 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 filled with gravity fillers. Litera- ture has reported that gravity fill- ing systems have the tendency to deliver high oxygen level wines. However, results showed that wines D, E and F were handled properly and contained acceptable HSO values below 2 ppm. The figure "Percentage of HSO in Total Oxygen Content" on page 77 illustrates the proportion of HSO to total oxygen amount as percentages in wines at bottling. Literature has shown that the HSO should be less than 67% to be ac- ceptable. Three wineries (I, J and L) experienced very high HSO per- centages (73% to 85%) and did not exercise headspace evacuation. It is interesting to note that one win- ery within this group utilized an automated filling line. In contrast, the lowest HSO percentage (27%) was from a gravity filling operation (D) with no evacuation. However, this particular wine contained a very high DO level (3.9 ppm), which reduced the percentage HSO to 27%. Overall, it is essential to use evacuation to remove oxy- gen from the bottle and headspace, no matter whether automated or gravity filling is used. The wineries demonstrated the success of evacu- ation in reducing DO and HSO oxygen from 2.4 to 1.3 ppm and 3.9 to 1.2 ppm, respectively. Total package oxygen Total package oxygen (TPO) is the sum of dissolved oxygen (DO) and headspace oxygen (HSO) contents. Although the DO level is important, HSO measurements are equally de- cisive in monitoring oxygen during the winemaking process. The final TPO value after bottling should be below 3.0 ppm, according to avail- able literature. In this study, TPO levels decreased rather rapidly dur- ing bottle storage (see the table on page 78). Most TPO readings indi- cated that oxygen consumption was completed in 63 days. However, some wines high in TPO extended oxygen loss to 126 days. It should be emphasized that high headspace oxygen was significant in delaying oxygen consumption. Sulfur dioxide Free sulfur dioxide (FSO 2 ) levels were measured at each storage interval. The results showed that most wines at bottling contained adequate amounts of FSO 2 . How- ever, one wine was considered unacceptable (<2 ppm) at bot- tling. It should also be noted that two wines (B and J) did not follow the usual decrease during bottle storage. This inconsistency was most likely due to a sampling error or lack of thoroughly mixing the wine at SO 2 addition. This study showed that the rate for FSO 2 decline over time was related to the initial oxygen content. For illustration, the TPO data were grouped into two cat- egories (low and high) and com- pared to their respective FSO 2 Two wineries produced wines below the suggested DO value of less than 1.0 ppm, while five wineries were well above it at bottling. AVERAGE CONCENTRATION OF DO IN WINES AT BOTTLING DO (ppm) 4 3.5 3 2.5 2 1.5 1 0.5 0 A B C D E F G H I J K L M N Suggested Level: <1.0 ppm Ohio Winery 1.4 2.1 1.4 1.4 1.1 1.3 1.3 1.5 3.7 3.9 3.3 2.5 0.5 0.7