2557 Napa Valley Corporate Drive Suite G, Napa, CA, United States of America, 94558

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The Importance of Testing for Gluconic Acid During Wet Harvests in Winery Laboratories


Has it been raining in your vineyards recently? 

Testing for gluconic acid is crucial during wet harvests.

Gluconic acid is a naturally occurring organic acid found in grapes. Its levels can fluctuate due to numerous factors, including grape maturity and disease pressure. When gluconic acid levels become excessively high, it can have negative effects on wine quality and taste.  

Reasoning: 

Quality Assessment: Monitoring gluconic acid levels is essential for assessing grape quality. Elevated levels can indicate the presence of undesirable microorganisms or spoilage, potentially affecting the wine's overall acidity and flavor. Excessive gluconic acid can dilute the flavors of the wine, making it taste less concentrated and less flavorful. This can result in a wine that lacks depth and complexity. 

Elevated levels of gluconic acid can sometimes indicate the presence of certain undesirable microorganisms, such as acetobacter. These bacteria can produce acetic acid (vinegar-like flavors) and spoil the wine. Therefore, when gluconic acid levels are unusually high, it may signal a potential microbial issue that needs to be addressed. Excessive gluconic acid production can sometimes indicate fermentation problems or stress on the yeast. 

Adjustments: Winemakers can use gluconic acid testing to make informed decisions during the winemaking process and may adjust to maintain the desired acidity levels in the final wine. 

In conclusion, winemakers and their laboratory teams play a critical role in navigating the complexities of wet harvests. Testing for gluconic acid provides valuable insights and empowers winemakers to make informed decisions regarding harvest timing, sorting, and winemaking techniques. This meticulous approach ensures that the wines produced during wet harvests meet the desired standards and flavor profiles, allowing them to capture the unique character of each vintage. 

We’d love to hear what you need to ensure your wine quality in the most efficient and cost-effective way possible. Call us at (707) 965-9577, email us at info@admeo.us or visit our website at http://www.admeo.us to learn more and start the conversation. 




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About

Admeo is a California-based company founded in 2013 by Margit Svenningsen. From 1998 to 2004 Margit serviced various industries in the US selling Anton Paar instruments, and in 2004 began focusing solely on the wine industry. She simultaneously followed her passion for hands-on work and wine by working with Calera Wine Company in Hollister, CA and through the experience built a thorough understanding of winemaking. The experience also led to multiple wine application and method developments for Anton Paar. When she was approached to represent BioSystems in the US she formed Admeo to expand her portfolio for wine labs. Admeo is latin for go-to and is the one-stop shop for wine labs with superior analyzers and local stock of reagents, controls and consumables as well as application support and service.

Contact

Contact List

Title Name Email Phone Extension
CEO Margit Svenningsen margit.svenningsen@admeo.us (831) 801-2247
Sales Manager and Technical Support Mads Svenningsen mads.svenningsen@admeo.us (831) 524-0017
Technical Support and Product Specialist Benjamin Eyer benjamin.eyer@admeo.us (707) 312-1296
Technical Service Manager Jim Kaufman jim.kaufman@admeo.us (510) 301-3362
Technical Service William Reed william.reed@admeo.us (707) 292-5392
Technical Service Sam Fraga sam.fraga@admeo.us 707-791-5167

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Admeo Inc. 2557 Napa Valley Corporate Drive Suite G, Napa CA United States of America 94558

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