Dominique Fink, biologist
What are pre-bottling checks? Are they absolutely necessary? This is what we will explore in this short article. We will discuss the most frequent problems encountered in the Laboratory et ways to manage them.
In œnology, the bottling step is not only important but crucial to the production process. A pre-bottling check is good practice and helps avoid unpleasant surprises after bottling. It is always easier to intervene on the apparition of haze while the wine or cider is still in tanks than de-bottling 10 000 bottles to perform additional fining or filtration operations.
Sure, a pre-bottling test is pricier than panels for routine tests as pre-bottling panels contain more parameters. But compared to the cost of manpower and consumables needed to unbottle and rebottle a problematic batch, the cost is very low. So what parameters are checked in the pre-bottling panel and why?
These 4 elements can cause big headaches. This is why it is important to manage and verify them prior bottling.
Parameters Included in Pre-Bottling Panel
The pre-bottling test performed in our Laboratory includes the following parameters:
% Alcohol, Glucose-Fructose, Density, pH, Titratable Acidity, Volatile Acidity or Acetic Acid, Tartaric, L-malic et L-lactic Acids, Free SO2, Total SO2, Molecular SO2, Cold Stability, Heat Stability (whites and rosés only), Copper, Iron.
Calcium, Dissolved Oxygen, Dissolved CO2 and Microbiological Tests can be added on request.
What About Bottling Testing?
If pre-bottling testing identified stability issues, it is good practice to do a quick verification to see if fining tests and / or other operations were successful. The Laboratory will reassess most parameters in the pre-bottling check (except for copper and iron) to validate. The bottling panel is, therefore, the ultimate check prior bottling.
To Conclude...
The bottling step is the culmination of a tremendous amount of work. It is an important step that cannot by neglected or overlooked. Appearance of haze after bottling can be qualitatively and financialy dramatic and even catastrophic for the producer. It is at this moment that teamwork between the producer, the œnologist and the laboratory takes on its full meaning. This is why working with a team of professionals makes all the difference!
You have questions on œnology and on ways we can assist you? Contact us at 514-564-2050 or email us at info@oenoscience.com
