Harvest 2012 promises to be a very good year for quality! We’ve seen such beautiful, delicious juice samples coming through our laboratories. Apparently, this year is supposed to be the first “normal” harvest in years.  However, each and every year holds its own unique challenges. Some common issues we’ve observed this harvest season and ideas for overcoming them are:

High pH and low TA or a pH/TA relationship that is out of balance compared to normal expectations

The most obvious concern with these numbers is that they are the backbone of wine quality and balance. With malic levels generally trending high (so far), we expect to see larger shifts of pH during MLF – which can have an important impact on color stability as well. When in doubt, a Comprehensive Juice Panel (complete with potassium and the organic acids) plus a Buffering Capacity test provides all the information needed to predict the final outcome of the wine post-MLF for prescriptive acid adjustments. Our Predictive Acid Guide gives this insight and includes a suggestion for addition levels to achieve desired results. The benefit is that it helps to avoid adding too much acid, which can have a negative effect on quality, or too little acid – creating a need for multiple additions.

The second issue is that higher pH levels impede the anti-microbial action of SO₂ additions made at the crusher. It’s a good idea to increase SO₂ levels and/or consider the use of Enartis Zym Lyso during cold soaks.

High fruit yields due to over-cropping in the vineyard

One of the implications for this is that the fruit is slower to ripen, with thicker skins and a higher degree of berry variability. There is some concern that, as we approach the middle of harvest, vines are starting to shut down and there may not be enough energy to ripen the massive crop. We suggest that, in addition to Brix, pH and TA numbers during vineyard sampling, winemakers consider monitoring the ripening process in the vineyard with berry weight and count, calculating sugar accumulation per berry. Our Grape Quality Monitoring Panel provides all of these parameters and helps to distinguish between Brix changes due to dilution or dehydration versus actual ripening.

A similar principal is to test for and monitor the actual Berry Variability, which can aid in optimal harvesting decisions with the goal of achieving uniformity or consistency to result in the best possible quality.

Space constraints in the winery due to the large crop and slow ripening in the vineyard

We’ve heard it a hundred times (at least). Wineries are already at capacity with all remaining fruit destined to arrive at once. How to plan for that? Remembering that the goal is to extract color and phenolics, flavors and aromas, while efficiently moving the lots through the fermenters, we suggest the following tips to accelerate processes and ensure successful fermentations:

Settling:  For white juices, pectolytic enzymes for clarification, such as Enartis Zym 1000S, can be helpful in reducing time and costs and improving quality with the sedimentation of bitter phenolics and vegetal matter.

Extraction and Stabilization:

• In aromatic whites and reds, enzymes for skin contact maceration allow a faster and more complete release of aroma precursors from the skins (especially useful if skins are tough, as we’ve seen in some areas this year).  Suggested: Enartis Zym Arom MP or Enartis Zym Color Plus.
• The use of exogenous tannins in maceration can help in the development of color and structure, while reducing the overall need for skin contact and extended maceration – which helps with fermenter space! Suggested: Enartis Tan Fermcolor and Enartis Tan Fruitan.
• In the case of grapes lacking in aromatic potential or intensity, grape tannins can be used to help boost fruit expression, especially when paired with an aromatic yeast. For example, we suggest: Enartis Tan Red fruit used with Enartis Ferm ES 488 for reds, or Enartis Tan Citrus used with Enartis Ferm ES 181 for whites.
• Promote the early stabilization of color. We recommend using a low molecular weight condensed tannin (Enartis Tan Fruitan or Enartis Tan Color) at 1/3 fermentation and after pressing as well as the timely use of oxygen.

Pressing Decisions:With the use of enzymes and tannins, phenolic extraction may be achieved earlier, allowing for less time on skins.  The Phenolic Fingerprint Panel allows for rapid and inexpensive results and a benchmarking feature is available for comparison with previous vintages.

Ensure your Fermentations!

We recommend testing for Yeast Available Nitrogen – Ammonia and Assimilable Amino Nitrogen and to make nutrient additions according to the results, using a complexed yeast nutrient strategy. Nutriferm Energy at yeast inoculation followed by Nutriferm Advance at 1/3 fermentation, supplementing as necessary with DAP, covers the nutritional requirements of yeast. Remember the importance of yeast strain selection and be ready to intervene if indigenous fermentations go awry or if fermentations become sluggish.

Best wishes from Enartis Vinquiry for a successful harvest! Please give us a call at (707) 838-6312 if we can help you in any way.