{"id":6053,"date":"2023-12-15T14:34:15","date_gmt":"2023-12-15T19:34:15","guid":{"rendered":"https:\/\/oenoscience.com\/?p=6053"},"modified":"2023-12-15T14:34:17","modified_gmt":"2023-12-15T19:34:17","slug":"analytical-testing-during-aging","status":"publish","type":"post","link":"https:\/\/oenoscience.com\/en\/analytical-testing-during-aging\/","title":{"rendered":"Analytical Testing during Aging"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"6053\" class=\"elementor elementor-6053 elementor-6021\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3c7af8e e-flex e-con-boxed e-con e-parent\" data-id=\"3c7af8e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3d7e222 elementor-widget elementor-widget-text-editor\" data-id=\"3d7e222\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Analytical testing during aging\u2026 Is it important? What is its purpose? Too often in the laboratory, we see problems that could have been easily avoided by a simple monitoring or pre-bottling analysis. In complicated years like this year, where humid temperature during summer months had a significant effect on microbial flora, we notice high amounts of acetic acid at the end of alcoholic fermentation, even before aging begins. In this short article, we will talk about the best practices to adopt during aging and efficient risk management.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4ab11a5 e-flex e-con-boxed e-con e-parent\" data-id=\"4ab11a5\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-fb067ea e-con-full e-flex e-con e-child\" data-id=\"fb067ea\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-40e0f36 elementor-widget elementor-widget-image\" data-id=\"40e0f36\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/august-phlieger-fcyqGNfNJQk-unsplash-1-1-200x300.jpg\" class=\"attachment-medium size-medium wp-image-6024\" alt=\"\" srcset=\"https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/august-phlieger-fcyqGNfNJQk-unsplash-1-1-200x300.jpg 200w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/august-phlieger-fcyqGNfNJQk-unsplash-1-1-683x1024.jpg 683w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/august-phlieger-fcyqGNfNJQk-unsplash-1-1-768x1151.jpg 768w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/august-phlieger-fcyqGNfNJQk-unsplash-1-1-1025x1536.jpg 1025w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/august-phlieger-fcyqGNfNJQk-unsplash-1-1-1366x2048.jpg 1366w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/august-phlieger-fcyqGNfNJQk-unsplash-1-1-scaled.jpg 1708w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f86e289 e-con-full e-flex e-con e-child\" data-id=\"f86e289\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-df0c63b e-flex e-con-boxed e-con e-child\" data-id=\"df0c63b\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-b6e378a elementor-widget elementor-widget-text-editor\" data-id=\"b6e378a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Main Problems During Aging<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-be065f3 e-flex e-con-boxed e-con e-child\" data-id=\"be065f3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-412a1b8 elementor-widget elementor-widget-text-editor\" data-id=\"412a1b8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Harvest is over, fermentations are done or they are close to be.\u00a0 Everything sits well in tanks or barrels.\u00a0 However, the work is far from being over.\u00a0 The winery enters a critical production step: aging.\u00a0 During this step, wines or ciders are transferred to stainless steel or concrete tanks, barrels or other containers in order, for the producer, to achieve his or her vision.\u00a0 During aging, tannins will soften, aroma will develop.\u00a0 It is at this critical step where faults can develop.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f630754 e-flex e-con-boxed e-con e-parent\" data-id=\"f630754\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7562b71 elementor-widget elementor-widget-text-editor\" data-id=\"7562b71\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>Reduction aromas<\/strong> :\u00a0 <a href=\"https:\/\/wineanorak.com\/2020\/11\/17\/explaining-reduction-and-dispelling-some-myths\/\">Reduction<\/a> may be the result of sulfur-based compounds like H<sub>2<\/sub>S produced at the end of alcoholic fermentation under low oxygen conditions. During wine maturation, lees may also contribute to the production of mercaptan, a molecule responsible for the aroma of rotten eggs.\u00a0 This is why white wines are quickly transferred to holding tanks in order to stabilize them.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-90c9b20 e-flex e-con-boxed e-con e-parent\" data-id=\"90c9b20\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5364acd elementor-widget elementor-widget-text-editor\" data-id=\"5364acd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul>\n<li><strong>Volatile Acidity<\/strong> : The occurrence of acetic acid, the main component of volatile acidity, depends on several factors. The health status of the grapes during harvest plays a big role. Also, if a significant number of bacteria are present during the alcoholic fermentation step, there is an increased risk of acetic acid production, even before the end of fermentation.\u00a0 As the current trend in the industry is to limit the use of sulfites as much as possible after the fermentation steps, this places wines and especially ciders at risk of increased acetic acid production, particularly if sugars and malic acid are present.\u00a0 These molecules are perfect substrates for bacteria. \u00a0Finally, acetic acid, when found in significant amount, will react with ethanol to form ethyl acetate which is responsible for nail polish aromas.<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-25ba07e e-flex e-con-boxed e-con e-parent\" data-id=\"25ba07e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7d39b56 elementor-widget elementor-widget-text-editor\" data-id=\"7d39b56\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong><em>Brettanomyces<\/em><\/strong><em>\u00a0<\/em>:\u00a0 <a href=\"https:\/\/en.wikipedia.org\/wiki\/Brettanomyces\"><em>Brettanomyces<\/em><\/a> type yeasts are naturally present in the environment and on grapes.\u00a0 Unlike other wild yeasts, they have an excellent tolerance to high levels of alcohol, much like <em>Saccharomyces<\/em> yeasts which are used for fermentation.\u00a0 <em>Brettanomyces<\/em> yeasts persit easily in winemaking installations and in barrels.\u00a0 They are at the source of several wine faults as they produce a variety of secondary metabolites such as 4-ethyl phenols and 4-ethyl guaiacol.\u00a0 These molecules are responsible for &#8220;horse sweat&#8221;, &#8220;leather&#8221; and wild type aromas.\u00a0 <em>Brettanomyces<\/em> yeasts are very sensitive to sulfites and as the use of sulfites decreases, risks of faults caused by these yeasts increase.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-2cc6b5a e-flex e-con-boxed e-con e-parent\" data-id=\"2cc6b5a\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-22391e2 elementor-widget elementor-widget-text-editor\" data-id=\"22391e2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li><strong>Oxidation<\/strong> : Reducing the use of sulfites has another consequence. \u00a0It can lead to <a href=\"https:\/\/www.infowine.com\/en\/technical_articles\/wine_oxidation_sc_20216.htm\">wine oxidation<\/a>. Sulfites serve as antioxidants and inhibit bacterial proliferation. Although oxidation is a component of the aging process, if it\u2019s not controlled, it can cause alterations in colour and aroma loss. Wines, especially those aged in barrels, are particularly susceptible. Furthermore, oxygen can facilitate the conversion of ethanol into acetaldehyde.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-20e4a4e e-flex e-con-boxed e-con e-parent\" data-id=\"20e4a4e\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-bde7279 e-con-full e-flex e-con e-child\" data-id=\"bde7279\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d36f7b7 elementor-widget elementor-widget-heading\" data-id=\"d36f7b7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Risk management during aging<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-39b351c elementor-widget elementor-widget-text-editor\" data-id=\"39b351c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The aging period offers a crucial opportunity to improve the quality of wine or cider. While the tasting process remains the most effective and preferred way to manage risks during this stage, analytical testing will provide more precise information on the present state of the wine or cider. \u00a0Producers are strongly encouraged to taste their products at regular intervals to detect any changes in organoleptic properties. In reasonable risk management, it is also advised to use a professional taster like an oenologist. Oenologists have an increased sensitivity to certain molecules, such as volatile phenols. Analytical monitoring can complement tasting, particularly the monitoring of acetic acid, volatile acidity, and sulfites to comply with legal standards. The laboratory can also carry out a <a href=\"https:\/\/oenoscience.com\/en\/microbiology\/\">total count of <em>Brettanomyces<\/em> type yeasts<\/a> to identify any potential contamination.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-f09d4ed e-con-full e-flex e-con e-child\" data-id=\"f09d4ed\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-10c79c1 elementor-widget elementor-widget-image\" data-id=\"10c79c1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"200\" height=\"300\" src=\"https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/pexels-julia-volk-5272997-200x300.jpg\" class=\"attachment-medium size-medium wp-image-6032\" alt=\"\" srcset=\"https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/pexels-julia-volk-5272997-200x300.jpg 200w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/pexels-julia-volk-5272997-683x1024.jpg 683w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/pexels-julia-volk-5272997-768x1152.jpg 768w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/pexels-julia-volk-5272997-1024x1536.jpg 1024w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/pexels-julia-volk-5272997-1365x2048.jpg 1365w, https:\/\/oenoscience.com\/wp-content\/uploads\/2023\/12\/pexels-julia-volk-5272997-scaled.jpg 1707w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-73f363f e-flex e-con-boxed e-con e-parent\" data-id=\"73f363f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-eb2f93d elementor-widget elementor-widget-text-editor\" data-id=\"eb2f93d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>You would like to send a sample for analytical testing during aging? Please fill out our <a href=\"https:\/\/oenoscience.com\/en\/forms-labels-and-catalog\/\">Analytical Request Form<\/a> and forward your samples to Laboratoire OENOSCIENCE, 2050 Dandurand suite 308, Montreal, Quebec, H2G 1Y9.\u00a0 You can always contact us directly at 514-564-2050.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Analytical testing during aging is important to prevent the occurence of wine faults such as high volatile acidity.<\/p>\n","protected":false},"author":5,"featured_media":6024,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[325,388],"tags":[389,393,116,339,391,392,390],"class_list":["post-6053","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-information-blog-en","category-wines-ciders","tag-aging","tag-brettanomyces-en","tag-laboratoire-en","tag-monitoring","tag-oxidation","tag-reduction-en","tag-volatile-acidity"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Analytical Testing during Aging - OEnoscience<\/title>\n<meta name=\"description\" content=\"Analytical testing during aging is important. 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