B UI L DI N G A P HEN O L ICS P RO GRAM ETS offers a full suite of advanced HPLC-based analytical tools to evaluate phenolic compounds in grapes, juice, fermenting must and wine. The range of phenolic analyses allows flexible use and implementation to suit individual needs.
UN DERS TAN D I N G RAW M ATE R I AL S
VIN E YAR D DEC IS IO NS GRAPE PHENOLIC PANEL
GRAPE PHENOLIC PANEL
Phenolic compounds in red wine grapes are directly linked to eventual wine flavor, color and aging characteristics. The grape phenolic panel can characterize site to site variation as well as within site differences. It works well as a prediction tool for describing vintage effects on potential phenolics and is a great tool for vineyard research projects. It is particularly sensitive to grape maturation. The changes in grape tannin are particularly important for red wine picking decisions. The grape phenolic panel can track changes in seed ripening, skin tannin extractability and tannin modification. Dilution and concentration effects on tannin and other phenolic components can be monitored with the Grape Phenolic Panel particularly when used in conjunction with Grape Water Content.
Successful winemaking strategies require accurate information on grape composition. Winemakers use this panel during fermentation to reach target levels of tannin for specific wine styles, to monitor seed extraction, for adjusting tannin modification through oxygenation and for decisions on extended maceration and pressing.
MANAG ING FERM EN TATI O N RAPID PHENOLIC PANEL FOR WINE Phenolic compounds are extracted from grapes during fermentation and maceration. Monitoring the phenolic composition of the must during fermentation can greatly enhance a winemaker’s control of the process. Juice bleeds, fermentation temperatures, pump-over or punch down regimes, the use of rack-and-return, oxygen or air additions and press timings can all be fine-tuned with feedback on changes in phenolic composition. With this information, winemakers can adapt winemaking practices to fit the vintage and successfully create wines of a target style. 18