Winemaking Calculations - Food · PDF fileWinemaking Calculations Amanda Stewart ... Why?...
Transcript of Winemaking Calculations - Food · PDF fileWinemaking Calculations Amanda Stewart ... Why?...
Winemaking CalculationsAmanda StewartPurdue Wine Grape Team29 April 2011Spring WorkshopBuck Creek Winery
SO2 is on Your SideWhy?Microbial StabilityInhibition of browning enzymesBinding of acetaldehydeAntioxidant
Commercial average 74 mg/L
C. Butzke 2006, Wine Quality Control Basics
Example Calculation
Assume 1000 gal of winepH = 3.44No SO2 has been added yetPlan to bottle with residual sugar
How Much SO2?For pH = 3.44, we need:
Plus an extra 30 mg/L to cover losses
Addition:
35 mg/L Free SO2
35 mg/L + 30 mg/L = 65 mg/L Free SO2
How many grams to put in the tank?
How many grams? Convert F SO2 from mg/L to g/gal 65 mg/L*(3.785 L/1 gal)*(1 g/1000 mg) = 0.246 g/gal
Add as Potassium Metabisulfite, (KMB) Potassium Metabisulfite is only 58% SO2 Conversion factor from SO2 to KMB = 1.7 0.246 g/gal * 1.7 = 0.418 g/gal KMB
We have 1000 gal of wine, so: 0.418 g KMB/gal * 1000 gal =
418 g Potassium Metabisulfite
How to Protect the Wine?Assume 1000 gal of winepH = 3.44No SO2 added yetPlan to bottle with RS
Potassium Sorbate Addition
Potassium Sorbate
Sorbate Target 200 mg/L sorbate
How many grams to add to our tank?
200 mg/L *(3.785 L/1 gal)*(1 g/1000 mg) = 0.76 g/gal sorbate
Potassium Sorbate is only 74% sorbic acid
Conversion factor: 1.35
(0.76 g/gal)*1.35 = 1 g/gal
1 g/gal * 1000 gal = 1000 g potassium sorbate
Potassium Sorbate
Gut checkPotassium metabisulfite:Adding 423 g to 1000 gal wine
Potassium sorbate:Adding 1000 g to 1000 gal wine
Does this seem right?
Impact on Cold Stability!Adding more Potassium
Potassium Sorbate
Weight! For bench trials, need to weigh ± 0.01g0 – 500g capacity
For additions of SO2 and Sorbate, need to weigh ± 1 g0 – 2 kg capacity
Gut Check
Material 1 cup weighs?PotassiumMetabisulfite(Powder)
341 g
Potassium Sorbate
103 g
Sugar, granular 200 g
Blending 2 Wines - Alcohol
Pearson’s Square
a
b m-a
b-mm
11%
Blending to target 12% alcoholWine “a” has 11% alcoholWine “b” has 14% alcohol
14%
12%14-12=2 2 Parts A
12-11=1 1 Part B
3 Parts Total
Blending 2 Wines
Target TA 6.5 g/L
a
b m-a
b-mm
Wine “a” has 5.4 g/L TAWine “b” has 8.9 g/L TA
5.4
8.9 1.1 Parts B
2.4 Parts A6.5
3.5 Parts Total
Blending for TA, cont’d Need to use 2.4 Parts A, 1.1 Part B
Total Volume Desired = 250 gal
Determine proportions 3.5 total parts 2.4 parts A/3.5 total parts = 0.686 A 1.1 part B/3.5 total parts = 0.314 B The whole is the sum of its parts A+B = 1 0.686 + 0.314 = 1
How much of Wine A and Wine B to make 250 gal blend?
A: 250 gal*0.686 = 171.5 gallons of wine A B: 250 gal*0.314 = 78.5 gallons of wine B
Sugar Additions Large sugar additions increase wine/juice volume
500 gal of juice at 18 Brix, desired to have 22 Brix
Need to add ~4% sugar, or 40 g/L
40 g/L * (3.785 L/1 gal) = 151.4 g/gal
151.4 g/gal * 500 gal = 75,700 g = 75.7 kg
75.7 kg * (1 lb/0.454 kg) = 167 lb sugar (!)
Sugar Additions How much additional juice volume will result?
167 lb sugar = 75.7 kg sugarDensity of CRYSTALLINE SUGAR ≈ 0.85 kg/LDensity of DISSOLVED SUGAR ≈ 1.7 kg/L
75.7 L crystalline sugar/1.7 kg/L = 45 L dissolved sugar
Final juice volume is increased: 500 gal + 45 L/(1 gal/3.785 L) = 512 gal
SummaryYes, online calculators are available
Proficiency in winemaking calculations Reduce chance of mistakesMake additions to juice/wine with confidence