•
K mg L
)
1
•
Assimilable N mg L
)
1
**
•
N-ammonium mg L
)
1
**
*Measured on settled must and of comparable turbidity for
white and rose
´ wines only
**A choice of assessment should be made
If an enrichment was necessary, indicate the dose of sugar
added and the intended increase in the degree of alcohol.
Note:
•
compare maturity (grape ripeness) status between treatments
(samples) and reference product
•
decide whether a DAP (diammonium phosphate) addition
for must was necessary
4. Minivinification
4.1 Wine processing for: white, red, rose
´
Duration, frequency and doses of products of the following oper-
ations should be indicated when relevant.
•
Destemming
•
Crushing
•
SO
2
addition (SO
2
in g L
)
1
)
•
Settling (duration in hours)
•
Yeast addition (quantity, name of the strain, brand and lot
number)
•
Diammonium
phosphate
(DAP)
addition
(quantity
in
g hL
)
1
and note the stage of fermentation)
•
Aeration of must (note the stage of fermentation)
•
Remontage (
de´lestage ‘
rack and return’) (frequency)
•
Pigeage (frequency)
•
Enrichment (degree of alcohol)
•
Duration of maceration (days)
•
Bacteria inoculation
-
Procedure used
-
Name of the strain, brand and lot number
•
Temperature at:
-
Clarification settling
-
Maceration
-
Alcoholic fermentation
-
MLF
-
Stabilization
•
First SO
2
addition (in g L
)
1
) after fermentation
•
Number of racking
•
Type of filtration
•
Desired free SO
2
when bottling (SO
2
in mg L
)
1
)
•
Date of bottling
•
Storage temperature for bottles
•
Remarks, other practices
4.2 Fermentation process
If there are small temperature differences between the various
treatments, indicate the following:
•
temperature of must (
°
C) at the beginning of the fermentation
•
the range (minimum and maximum) of temperatures during
the fermentation.
Figure 1 should show all the fermentation curves of the
trial.
The summary of beginning and duration of the fermentation in
days for all treatments are shown in Table 1.
4.3 Analysis after bottling
Analysis of the wines after bottling is shown in Table 2.
Table 1
Fermentation Stages
Time to the start of fermentation (1)
Duration of alcoholic fermentation (2)
Time to the start of spontaneous MLF (1)
Duration of spontaneous MLF (3)
Time to the start of the inoculated MLF
Duration of the inoculated MLF
(1) Calculated at ‘Time 0’: starting at settling for white and steeping
(maceration) for red varieties.
(2) Time between start of alcoholic fermentation and consumption of
sugar (<2 g L
)
1
).
(3) Time between formation of lactic acid and the end of MLF.
Note: Compare the kinetics of the various treatments at the
minivinification. Include results of the microvinification (when
performed).
Table 2
Analysis of the wines after bottling
Parameters
Units
Residual sugar
g L
)
1
Ethanol
% volume
pH
Total acidity
g L
)
1
H
2
SO
4
Volatile acidity
g L
)
1
H
2
SO
4
Free or available SO
2
mg L
)
1
Total SO
2
mg L
)
1
OD 420 (1)
OD 520 (1)
OD 620 (1)
Colour intensity
OD 420 +
OD 520 +
OD 620
Tonality
(nuance in colour)
OD 420
OD 520
IPT (total
phenol index)
d 280 =
OD
280
·
100 (2)
(1) Optical density (OD) unit for 1 cm cuvette for red and rose
´; OD
420 only for white wine (OIV, 2009)
(2) The wine is diluted in distilled water (1
⁄
100), the optical density is
measured at 280 nm.
Note: Compare wines of all treatments; consider the results of must
analysis.
Density of must
t (°C)
–30
–10
Days
Fig. 1
Fermentation kinetics.
264
Efficacy evaluation of plant protection products
ª
2010 OEPP/EPPO,
Bulletin OEPP/EPPO Bulletin
40
, 260–265