Dilution is the Dilution is the SolutionSolution

Michael Moyer, M.S.Michael Moyer, M.S.

High Ethanol is a High Ethanol is a ProblemProblem

Yeast die and don’t complete fermentationYeast die and don’t complete fermentation

Problem exacerbated at lower pH values(?)Problem exacerbated at lower pH values(?)

Residual sugar can rapidly be converted to VAResidual sugar can rapidly be converted to VA

Wine sensory effects: “hot,” unbalanced Wine sensory effects: “hot,” unbalanced wineswines

Taxes: federal tax over 14.0% is 10¢ more per Taxes: federal tax over 14.0% is 10¢ more per bottlebottle

Smaller volume of wine consumed!Smaller volume of wine consumed!

Wine writer backlash against high alcohol Wine writer backlash against high alcohol wines?wines?

““High Alcohol is a Wine High Alcohol is a Wine Fault… Not a Badge of Fault… Not a Badge of

Honor” Honor”

Title of post by writer Matt Citriglia Title of post by writer Matt Citriglia on winegeeks.com, May 14, 2006on winegeeks.com, May 14, 2006

Picking DecisionsPicking Decisions Of course we pick Of course we pick

for flavorfor flavor pH affects pH affects

microbial stability microbial stability and perceived and perceived sournesssourness

TA affects sourness TA affects sourness and is an indicator and is an indicator of grape ripenessof grape ripeness

Brix correlates Brix correlates directly with wine directly with wine alcohol alcohol concentrationconcentration

““The most important piece The most important piece of information I need to of information I need to

begin fermentation is what begin fermentation is what the sugar concentration is the sugar concentration is so I can get the addition of so I can get the addition of water in there and get the water in there and get the

thing dry.”thing dry.”

--- Barry Gnekow as quoted in the --- Barry Gnekow as quoted in the February 2009 issue of the Wine February 2009 issue of the Wine Business MonthlyBusiness Monthly

How Not to Make How Not to Make VinegarVinegar

Take Brix measurement as soon as the Take Brix measurement as soon as the juice is pressed or the must is in the tankjuice is pressed or the must is in the tank

If possible, mix the tank to homogenizeIf possible, mix the tank to homogenize Use a refractometer (assuming Use a refractometer (assuming

fermentation hasn’t begun)fermentation hasn’t begun) most automatically correct for temperaturemost automatically correct for temperature hydrometers can be quite imprecise and do hydrometers can be quite imprecise and do

not automatically correct for temperaturenot automatically correct for temperature our densitometer does not automatically our densitometer does not automatically

correct for temperature eithercorrect for temperature either Re-measure red musts the next day Re-measure red musts the next day

(temperature?)(temperature?) Brix can increase overnightBrix can increase overnight Dessicated berries? Zinfandel/Primitivo?Dessicated berries? Zinfandel/Primitivo?

The Most Important The Most Important Analytical ToolAnalytical Tool

Sugar and EthanolSugar and Ethanol Conversion of sugar to ethanol and Conversion of sugar to ethanol and

carbon dioxide is 90 to 95% efficientcarbon dioxide is 90 to 95% efficient Myth: wild yeast strains are less efficient Myth: wild yeast strains are less efficient

than cultured yeast strainsthan cultured yeast strains This has not been demonstrated and has This has not been demonstrated and has

more to do with marketing than anything more to do with marketing than anything else (Wine writers!)else (Wine writers!)

Cultured yeast strains have been selected for Cultured yeast strains have been selected for ethanol ethanol tolerancetolerance, not efficiency, not efficiency

Final Ethanol % = 0.6 x ˚Brix Final Ethanol % = 0.6 x ˚Brix 0.6 conversion factor may be slightly lower 0.6 conversion factor may be slightly lower

for reds and may be slightly higher for white for reds and may be slightly higher for white wineswines

2008 College Cellars 2008 College Cellars Vintage DataVintage Data

2008Starting

BrixFinal

Ethanol %Conversion

Factor

BC Semillon 22.0 13.5 0.61

Center Cab Sauv 22.2 12.5 0.56

SC Cabernet Franc 23.9 12.9 0.54

Kagels Sangiovese 22.9 13.3 0.58

Lowden Hills Syrah 23.1 14.0 0.61

SC Cabernet Sauv. 24.4 14.3 0.59

SC Malbec 23.1 13.5 0.58

Gibbs Cabernet Franc 23.6 14.2 0.60

JW Lemberger 23.3 13.7 0.59

2007 College Cellars 2007 College Cellars Vintage DataVintage Data

2007 Starting

Brix Ethanol

% Conversion

Factor

SM Sauvignon Blanc 20.0 12.0 0.60

Estate Merlot 24.3 14.0 0.58

Estate Malbec 23.7 13.6 0.57

Sagemoor Semillon 23.5 14.4 0.61

Estate Carmenere 22.4 13.6 0.61

2006 College Cellars 2006 College Cellars Vintage DataVintage Data

2006 Starting

Brix Final Ethanol

Conversion Factor

Sagemoor Semillon 24.2 15.3 0.63

Estate Merlot 25.2 15.0 0.60

Estate Malbec 24.6 14.8 0.60

Frol Syrah 25.4 15.1 0.59

Estate 25.0 15.0 0.60

Demo 23.0 13.0 0.57

Alder Ridge 25.2 15.0 0.60

ExamplesExamples

Hypothetical red Hypothetical red must:must:

26.0˚ x 0.6 = 15.6%26.0˚ x 0.6 = 15.6%

26.0˚ x 0.58 = 15.1%26.0˚ x 0.58 = 15.1%

Hypothetical white: Hypothetical white:

23.0˚ x 0.60 = 13.8%23.0˚ x 0.60 = 13.8%

23.0˚ x 0.62 = 14.3% 23.0˚ x 0.62 = 14.3%

Water Additions 101Water Additions 101

Assume 160 gallons of juice per tonAssume 160 gallons of juice per ton Choose your desired ethanol Choose your desired ethanol

concentration concentration

(<15.0% for reds, <13.5% for whites)(<15.0% for reds, <13.5% for whites) Divide desired ethanol concentration by Divide desired ethanol concentration by

the the conversion factor of 0.6, + or –conversion factor of 0.6, + or – How careful do you want to be?How careful do you want to be?

Volume juice x (Brix have/Brix needed) = Volume Volume juice x (Brix have/Brix needed) = Volume neededneeded

Example: 5.0 tons at Example: 5.0 tons at 27.0˚ Brix.27.0˚ Brix.

For 15.0% ethanol: 15.0%/0.60 = For 15.0% ethanol: 15.0%/0.60 = 25.0˚ Brix 25.0˚ Brix

Volume of juice = 5.0 tons x 160 Volume of juice = 5.0 tons x 160 gallons/ton gallons/ton = 800 gallons= 800 gallons

Volume needed = (27.0/25.0) x 800 Volume needed = (27.0/25.0) x 800 gallons gallons = 864 gallons = 864 gallons

Volume of water = 864 – 800 gallons Volume of water = 864 – 800 gallons

= 64 = 64 gallons of watergallons of water

Saignée and a Water Saignée and a Water Addition Addition

Sure, why not?Sure, why not?

But do you want to But do you want to make a rosé, make a rosé, especially from especially from 27.0˚Brix juice?27.0˚Brix juice?

27.0˚Brix x 0.62 27.0˚Brix x 0.62 conversion factor = conversion factor = 16.7% ethanol16.7% ethanol

Be sure to add a bunch Be sure to add a bunch of water! of water!

Or, dump 25 cases of Or, dump 25 cases of potential product potential product down the drain?!down the drain?!

Dilution?Dilution? Sugars, yes.Sugars, yes.

But this is what we want!But this is what we want! Acids, yes they are diluted.Acids, yes they are diluted.

No problem, acidify the water with tartaric.No problem, acidify the water with tartaric. A rise in pH, not so much.A rise in pH, not so much.

Wine is buffered and will resist a change in Wine is buffered and will resist a change in pHpH

[TA measurements?][TA measurements?] Tannins and anthocyanins? Not so Tannins and anthocyanins? Not so

much eithermuch either Add tannins, oak chips, if you wish, but not Add tannins, oak chips, if you wish, but not

necessarily because you are adding water.necessarily because you are adding water.

Take Home MessageTake Home Message

Do your job! Finishing the alcoholic Do your job! Finishing the alcoholic fermentation is the winemakers fermentation is the winemakers primary responsibility.primary responsibility.

Take extreme care to obtain and Take extreme care to obtain and accurate initial Brix reading. It is the accurate initial Brix reading. It is the most important measurement you most important measurement you take.take.

Is dilution a solution? YES! Add Is dilution a solution? YES! Add enough (acidified?) water to finish enough (acidified?) water to finish fermentation.fermentation.