Harvest Guide 2020

HARVEST 2020

H A RV E S T GUIDE 2020

PRESENTED BY ETS LABS

TA B L E O F C O N T E N T S pages 04-05 Maturity Monitoring The ETS Grape Maturity Monitoring Panels provide set of analyses requested to monitor fruit maturity.

pages 06-15 ETS Juice Panel

Get the complete picture for informed winemaking with the harvest Juice Panel

pages 16-17 ETS Vintage Portal Learn all about our newest tool just in time for Harvest.

pages 18-19 Scorpions Find out what's coming in on your grapes with ScorpionsTM genetic detection.

page 20 Non-Saccharomyces Yeasts Diagnostics The PCR-based diagnostics can be used to determine implant success with commercial yeast strains.

page 21 Measuring Proteins in Juice ETS has developed Enzyme-Linked Immunosorbent Assays (ELISA) to detect the individual proteins.

pages 22-23 Phenolics Program ETS offers a full suite of advanced HPLC-based analytical tools to evaluate phenolic compounds in grapes.

pages 24-25 Volatile Acidity Recognize the conditions that lead to VA formation and how to monitor the microbes that cause it.

page 26 Potential Alcohol Get a closer look at using glucose+fructose analysis to estimate potential alcohol.

page 27 Sugar Analysis Sugar can mean a number of things. See what's behind your "Residual Sugar" numbers.

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pages 28-29 Aromas Detect and prevent common (and uncommon) sensory flaws.

pages 30-31 Smoke Markers Panels ETS is now offering an extended panel for volatile smoke markers and a glycosylated markers panel this harvest!

pages 32-35 Smoke Impact Take a look at the affects of smoke impact on berries and red wine.

pages 36-41 Harvest Toolkit This short guide will give you the highlights of our most requested Harvest testing.

pages 42-43 COVID-19 Precautions ETS Laboratories is committed to the safety of our team and our clients.

page 44 New Near You Discover all the new resources we've put in place in time to make your harvest even simpler.

page 45 Harvest Satellite Analysis

Use this quick reference to see which Juice Analyses are offered at your satellite lab.

pages 46-47 Sampling and Shipping

Make sure you get the most out of your results using these sampling guidelines.

pages 48-53 Our Locations p. 49- St. Helena

p. 52- Newberg

p. 50- Healdsburg

p. 53- Walla Walla

p. 51- Paso Robles 3

MATURITY

MONITORING

THE ETS GRAPE MATURITY MONITORING PANELS AND SUGAR PER BERRY PANELS 4

• Brix, Be r r y Wei ght and Sug a r per Be r r y ( b y wei gh t ) in New be rg ( OR) and Paso Ro bl es (CA)

• B r ix , B e r r y We ig ht , B e r r y V ol u m e , B e r r y V ol u m e V a r ia b i li ty, a nd S u g a r pe r B e r r y ( by vol u me) in Wa l l a Wa l l a ( OR ) , He a l ds b u rg ( C A) a nd S a in t He l e na ( C A)

W HAT AR E T H E Y? The ETS Grape Maturity Monitoring Panels provide set of analyses requested to monitor fruit maturity.

They include the traditional measurements of juice solids (Brix) and acidity (Titratable Acidity and pH), enhanced by the addition of a more accurate determination of fermentable sugars (glucose + fructose) and malic acid, as the degradation of this organic acid is a well-known marker of ripening.

They also include berry size parameters (volume and/or weight), as well as a less familiar measurement: sugar per berry. In the ETS Newberg (OR) and Paso Robles (CA) satellite labs, the determination of sugar per berry is based on the sample’s average berry weight.

In Walla Walla (OR), Healdsburg (CA) and Saint Helena (CA) this calculation is based on the average berry volume as measured

by Dyostem. The Dyostem also provides an assessment of berry volume variability expressed as a Coefficient of Variation (%) and a histogram of the berry volume distribution is provided in our reports.

W HY MO NITOR ING S U G A R P E R B E R RY ?

Monitoring Sugar per Berry, starting shortly after veraison, growers to determine the duration and rate of sugar loading. During this phase, vines synthesize and actively transport sugar into berries.

At the end of this phase, Brix usually keeps increasing due to berry dehydration, however, and simply monitoring Brix cannot determine when the sugar loading phase stops. Conversely, when this point is reached, the actual quantity of sugar accumulated in each berry remains unchanged (see Fig 1).

SUGAR QUANTITY PER BERRY (MG)

FIG 1: THE SUGAR LOADING CONCEPT

ACTIVE SUGAR LOADING PERIOD

NO MORE ACTIVE SUGAR LOADING

In most cases vines with excessive vigor see their sugar loading stop before these levels are reached, as vegetative growth may compete with sugar synthesis and accumulation. Such vines also often poorly resist heat waves and tend to “shut down” more easily, which can prompt a sudden end of sugar accumulation in berries. At the other end of the spectrum, vines under excessive water stress, subject to nutrient deficiencies or diseased, also have difficulty reaching typical Brix levels at the end of sugar loading (see Fig 2).

Furthermore, the end of sugar loading triggers a variety of maturity events influencing the development of grape aroma compounds and phenolics. It is often used as an indication of when to start grape phenolics measurements (see Vineyard Decisions – Grape Phenolic Panel p. 20).

FIG 2: SUGAR LOADING & VINE WATER STATUS MERLOT 2012, PAUILLAC P OT E N T I AL D EGR E E AT S U GA R LOA DIN G S TO P ( % VO L . )

W hen j u i ce pa ra meters a re n ot re q ue s t e d , a l l be r r y p a ra m e t e rs descr i b ed a bove a re offe re d a s our Suga r p e r B e r r y p ane ls :

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13

M O D E R AT E WAT E R RESTRICTION

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N O WAT E R RESTRICTION

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NUTRITION DEFICIENCIES ( N , K)

WATER S TRESS

H I GH YI E L D 10

0

1 2 3 4 5 6 7 8 P R E DAW N L E AF WAT E R P OT E N T I AL DU RIN G RIPEN IN G ( B AR , AB S O LU T E VALU E)

Wor king Tog et h er :

ETS is proud to be par tnered with Fruition Sciences and Vivelys (Dyostem ®), to help you better characterize vineyards, closely monitor grape ripening, and make the most informed harvest decisions.

IN T H E L A B O R ATO RY : A LO O K AT O U R DYOST E M I N D U S TR I A L N U MER IC CA M E RA P C + TO U CH S CR EEN

VERAISON

DAY «0 »

(PHYSIOLOGICAL RIPENESS)

The duration of the sugar loading phase, the time at which this phase ends, as well as the Brix achieved at that time, are all important indicators of wine growing conditions. Excessive or insufficient vigor, water availability and resistance to heat stress all have an impact. Vines under often desired moderate hydric stress conditions typically reach between 21 and 23 Brix at the end of sugar loading.

L ED L I G H TS

A N A LYSIS P L AT E 5

ETS

Juice Panel

Winemakers rely on juice chemistry analysis for a more complete picture of must composition at harvest that goes beyond traditional TA , pH, and °Brix. This is critical as juice chemistry can be different from vintage to vintage. Combining modern tools gives vital insights to make informed vineyard management decisions, choose harvest dates, predict/adjust wine composition and facilitate fermentations.

A PPLY ING JUICE C H E M I S T RY TO WI NE M A K I N G A thorough analytical picture gives winemakers the ability to better predict their wine composition, and plan appropriate winemaking strategies in response to changing must compositions. Whether you analyze your free-run juice, monitor your mid-fermentation chemistry, or do both, it is important to understand the analytical results in context within the fermentation process stage.

Analyzing juice pre-fermentation provides data that gives winemakers the opportunity to identify anything unusual about the current vintage, and to compare differences in composition from vintage to vintage. These insights affect winemaking decisions including acid adjustments and fermentation strategy.

USING JUICE ANA LYS I S TO PRE D I C T W I N E CO M POSITION Clients sometimes ask why they see a difference in the concentration of acids, or potential alcohol vs. final alcohol, when comparing their juice samples to mid- to end-stage fermentation samples.

It is not unusual to observe differences between the levels of acids, potassium and sugar/potential alcohol in different samples from the 6

same vineyard. Variations can occur depending on the vineyard sampling strategy and how representative the samples are of the vineyard.

How juice samples are prepared matters, e.g. how thoroughly each grape sample is crushed and mixed. In white winemaking, the differences in composition between free run juices and the different press fractions are well known.

In red winemaking, free-run juices obtained after filling tanks may not reflect the actual content of the tank, since components such as acids and potassium can initially be sequestered at high levels in grape tissue next to the skin. As the grape tissue breaks down during cold soak, fermentation, and maceration, the resulting extraction of acids and potassium from the tissue into the juice can contribute to the observed differences.

Likewise, the sugar in raisins or shriveled grapes may take a long time to release during red winemaking, causing an underestimate of fermentable sugar and therefore potential alcohol. Mid-point analysis on the fermenting wine (analyzing glucose+fructose and ethanol) may give a more accurate picture of fermentable sugar and potential alcohol.

All of these factors can contribute to the differences observed between juice samples and the final wine composition.

C A LIF OR NIA GLO B A L DATA Ye a r

B rix

Glu/Fru

pH

TA

M ali c

Tar t ar i c

P ot as s i um

A m m oni a

N O PA

YAN

2019

24.0

249.5

3.62

5.0

2.14

4.5

1656

61

1 22

175

2018

24.2

252.5

3.53

5.7

2.88

5.3

1563

56

1 10

156

2017

24.5

254.0

3.62

5.3

2.19

5.1

1859

69

1 20

174

2016

24.6

258.2

3.59

5.4

2.38

4.5

1690

69

1 47

203

2015

24.8

262.9

3.56

5.5

2.31

5.0

1748

75

1 20

180

2014

24.7

262.5

3.60

5.1

2.14

4.9

1665

66

1 12

166

C A LIF OR NIA R ED G LO B A L DATA Ye a r

B rix

Glu/Fru

pH

TA

M ali c

Tar t ar i c

P ot as s i um

A m m oni a

N O PA

YAN

2019

25.1

261.0

3.73

4.5

1.92

4.16

1778

53

1 13

156

2018

25.4

265.5

3.64

4.9

2.34

4.20

1654

45

95

131

2017

25.4

264.0

3.73

4.7

1.93

4.73

2011

62

1 08

153

2016

25.6

269.2

3.69

4.9

2.22

4.15

1845

66

1 35

189

2015

26.0

276.3

3.69

4.9

2.23

4.54

1943

65

1 08

160

2014

25.9

275.4

3.74

4.4

1.97

4.39

1805

58

99

145

C A LIF OR NIA W H I T E G LO B A L DATA Ye a r

B rix

Glu/Fru

pH

TA

M ali c

Tar t ar i c

P ot as s i um

A m m oni a

N O PA

YAN

2019

23.0

238.1

3.51

5.5

2.36

4.8

1535

69

1 31

188

2018

23.1

239.5

3.42

6.4

3.42

6.4

1472

67

1 25

180

2017

23.6

244.0

3.52

5.9

2.46

5.47

1707

76

1 32

194

2016

23.6

247.3

3.48

5.9

2.53

4.87

1534

72

1 58

217

2015

23.7

249.8

3.43

6.1

2.39

5.39

1553

84

1 31

200

2014

23.6

249.5

3.46

5.8

2.31

5.39

1525

75

1 25

187 7

AN A LYZING WIN E DU RI NG F E RM E N TAT I ON Because the must components are in a state of flux from cold soak to post malolactic fermentation, many winemakers prefer to make incremental adjustments rather than rely on one initial or massive adjustment. Winemakers who are targeting a certain TA and pH or ethanol level, for instance, often check their wine

chemistry again at the fermentation midpoint. These midpoint numbers are used to make ongoing and final fermentation adjustments, making it easier for winemakers to achieve their target values and providing a more controlled outcome.

SUGAR CONTEN T °Brix is not a true measure of fermentable sugar. Two juices with identical °Brix may have ver y different final alcohol concentrations due to var ying amounts of fermentable sugars.

Sugar concentration increases rapidly in grapes as they mature.

This increase is usually due to sugar movement from the leaves to the fruit. During the final stages of berry development, berry dehydration may also contribute significantly to the final sugar concentration. °Brix is a measure of soluble solids in juice and must. The soluble solids in grape juice are primarily sugars. Organic acids, however, have a significant impact on brix, especially with unripe grapes. °Brix is used as an estimate of sugar

concentration and often as a predictor of potential alcohol, but is not a true measure of fermentable sugar. Two juices with identical °Brix may have very different final alcohol concentrations due to varying amounts of fermentable sugars. Observations over the last five vintages indicate that the amount of glucose + fructose per degree brix varies slightly from vintage to vintage. This can have a significant impact on potential ethanol predictions based solely on Brix.

The sum of glucose + fructose measures the two main sugars present in juice that can be fermented by yeast. This analysis provides a sound basis for estimates of potential ethanol in the wine. This additional analysis is an important supplement to °Brix testing when final ethanol predictions are critical.

Glu+Fr u (g/L ): De g re e Brix Ra t i o , W h i t e Va r i e t a l s

Glu+Fru (g/L ): De g re e Brix Ra t io , R e d Va r i e t a l s

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It's important to note that in ripe fruit, glucose + fructose numbers often appear higher than the corresponding °Brix results. This is because °Brix is measured as a percentage by weight, meaning brix values are greatly influenced by the density of juice. Glucose + Fructose is measured as weight by volume and is independent of juice density. A must with 23.3 °Brix will not have 23.3% by volume fermentable sugar.

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NITROG EN COMPO U N D S Sluggish and stuck fermentations, coupled with sulfide formation, have become increasingly common and are often associated with deficiencies of yeast assimilable nitrogen in the must. However, excessive concentrations of certain nitrogen compounds have been associated with microbial spoilage and other fermentation problems.

Knowledge of nitrogen status is critical for effective fermentation management. Nitrogen compounds are essential macronutrients for yeast, and are required for cell growth, multiplication, and yeast activity. As with other juice chemistry components, YAN values fluctuate vintage to vintage due to changes in ammonia and/or NOPA.

YAN Differences in Red Varietals by Vintage

YAN Differences in White Varietals by Vintage

Yeast assimilable nitrogen includes both alpha amino nitrogen (NOPA) and ammonia. Analysis of only alpha amino nitrogen or only ammonia nitrogen does not provide an accurate indication of total nitrogen status for a given must.

Ammonia and NOPA can change independently of each other resulting in different ratios of these two YAN components.

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A M MONIA Ammonia is the form of nitrogen nutrition most easily assimilated by yeast. Wineries routinely supplement nitrogen deficient musts with diammonium phosphate at the start of or during fermentation to provide adequate nitrogen levels. Additional ammonia analysis and adjustments during fermentation may also be beneficial in minimizing the risk of stuck fermentations and sulfide formation. Ammonia results are expressed as mg NH3 per liter. These values may be expressed as nitrogen equivalents by multiplying NH3 results by 0.82.

Ammonia Differences in White Varietals by Vintage

Ammonia Differences in Red Varietals by Vintage

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NOPA Alpha amino nitrogen, otherwise referred to as “Nitrogen by OPA�, or NOPA, is determined using a method specific for alpha amino groups. It is a measurement of primary amino acids usable by yeast. NOPA does not include

proline, which is not utilized by yeast, or ammonia. NOPA results are expressed as mg nitrogen per liter.

NOPA Differences in White Varietals by Vintage

2014-2019 NOPA 250 200

CA 2014 CA 2015

150

CA 2016

100

CA 2017 CA 2018

50 0

CA 2019 Pinot Gris

Chardonnay

Sauvignon Blanc

Riesling

Viognier

NOPA Differences in Red Varietals by Vintage

25 0

200

15 0

100

50

0

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ACID BALANCE

The acid composition of must is a complex balance of free hydrogen ions, acids, acid salts, and cations. Concentrations of these various components and their interactions influence many winemaking parameters. Vintage variations in any of the components that impact acid balance can result in unexpected changes in the final pH and TA of a wine.

The principal objective of acid management is to achieve and maintain a pH favorable to optimum wine balance and stability.

TA R TARIC ACI D Tartaric acid is one of the two major organic acids found in grapes. It accumulates in grape tissue early during development and declines during ripening due to berry growth and dilution. Tartaric acid is not usually metabolized in grapes. It is present in grapes, must, and wine as a free acid and weak acid-salt complex. Tartaric acid-salts may precipitate, primarily as potassium bitartrate and calcium tartrate.

Both the formation and solubility of salts are affected by a balance of components that are in flux throughout the early life of a wine. An increase in the ratio of the free tartaric acid to the tartaric acid salts will cause a decrease in pH. This will affect the flavor, balance, and stability of the final product.

Tartaric acid is commonly used to adjust the acid balance of juices and wines. Understanding tartrate interactions is important in designing appropriate acidification strategies.

Tar taric Differences in W hite Varietals by Vintage

Ta rt a ri c D i f f e re n c e s i n R e d Va ri e t a l s b y Vi n t a g e

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PH

M A L I C AC I D

pH is a measure of free hydrogen ions in solution (which corresponds to the chemical definition of acidity) and is used as a gauge of wine acidity.

Malic acid accumulates early in berry development and declines during ripening due to dilution and respiration. Viticultural practices and grape cluster environments may directly affect respiration rates of malic acid. Malic acid levels affect pH and titratable acidity.

Wine color, potassium bitartrate stability (cold stability), calcium stability, and molecular SO2 level are directly related to wine pH. pH is also critical in relationship to microbial stability, interactions of phenolic compounds, and color expression.

Overall, the 2018 vintage had lower pH as compared to the 2017 vintage.

pH D i f f e r e n c e s i n White Varietals by Vintage

Malic acid is converted to lactic acid during malolactic fermentation, causing the loss of an acid group. The effect of this acid reduction on pH depends upon the initial amount of malic acid and buffer capacity of the wine. Malolactic fermentation in wines containing low levels of malic acid and high buffer capacity will have little impact on wine pH. Malolactic conversion in wines with high malic acid and low buffer capacity can result in a substantial pH increase. Malic acid tends to be higher in cooler vintages. That said, 2018 had the highest malic acid levels for all varietals except Syrah as compared to the previous four vintages.

M al ic Differ ences in White Var ie ta ls b y Vin ta g e

pH D i f f e r e n c e s in Red Varietals by Vintage

M al ic Differ ences in Red Var ieta ls b y Vin ta g e

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TITRATAB LE ACIDI T Y

P OTA SSI U M

Titratable acidity (TA) measures total available hydrogen ions in solution. This measurement includes both the free hydrogen ions and the undissociated hydrogen ions from acids that can be neutralized by sodium hydroxide.

Potassium is the primary cation present in grape tissue. Potassium concentration in the berry is a function of root uptake and translocation. Both are strongly affected by viticultural factors including choice of rootstock, potassium fertilization, and canopy management.

TA is the most widely used measurement of acidity in wine.

Although generally considered a simple parameter, titratable acidity is actually a reflection of complex interactions between the hydrogen ions, organic acids, organic acid-salts, and cations in solution. Often there is no direct correlation between TA and pH. Two musts with similar titratable acidity may have very different pH values.

TA D i f f e r e n c e s i n White Varietals by Vintage

Potassium moves into cells in exchange for hydrogen ions from organic acids. Potassium concentration is highest near the grape skin. Crushing, skin contact, and pressing all influence potassium levels. Potassium is a critical factor in pH, acid salt formation, tartrate precipitation, and buffer capacity. Decreases in juice potassium are associated with decreased juice pH. For example, 2018 vintage California Cabernet Sauvignon harvested in November, had approximately 22% lower potassium values as compared to 2017.

The pH for the 2018 vintage averaged 3.78 versus 3.95 for the 2017 vintage.

Potas s ium Differ ences in W h ite Var ietals by Vintage

TA D i f f e r e n c e s in Red Varietals by Vintage

Potas s ium Differ ences in Re d Var ietals by Vintage

CONCLUSIONS Juice chemistry is the foundation for the resulting wine.

Producing wines with specific targets for ethanol and acid balance, while avoiding fermentation-related problems, requires a thorough understanding of the juice chemistry. Individual components of the juice can and do change from vintage to vintage. Winemakers aware of these changes will be able to adjust their winemaking process, where necessary, to achieve their targeted wine styles.

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THE ETS

Winemakers often say they remember the last vintage, and their best and worst vintages.

For the last seven years ETS Laboratories has provided PostHarvest seminars detailing the differences observed in juice chemistry panel components each harvest as compared to previous harvests. Each vintage exhibits differences in juice chemistry with trends that are similar in California, Oregon and Washington. While seminar attendees usually find something interesting in our presentations, many continued to suggest that making realtime available data would be a very useful tool. The ETS Vintage portal provides a new way to identify vintage trends in juice chemistry and grape phenolic development in real time.

Discussions with clients suggest the ability to compare their juice panel and grape phenolic data with that of others would provide a tool to recognize vintage trends. In addition, it would enable them to see if their individual results are similar to others in their region growing a particular varietal. Early identification of trends in a vintage can help with picking and process decisions.

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JOIN US

V I N TA GE P O R TA L We invite our clients to join the Vintage Portal community this harvest. The results from the Juice Panels and Grape Phenolic Panels, with no identifying information other than varietal and AVA, are going to be analyzed and posted daily. The only information we need is the varietal and AVA code for each sample. The ETS harvest labels for Juice and Berry samples have boxes to enter the two letter codes for the AVA and varietal. These codes can be found on the ETS website and at the front counter at each of the ETS locations. We look forward to working with you to provide this new and exciting resource to our clients.

JUICE & BERRY SAMPLES Client #:

Client:

Sample ID: Juice Scorpions™

 Juice Panel  GLU+FRU  BRIX

 Malic Acid  NOPA

 TA  pH

 Ammonium  Potassium

 Combined  Bacteria

 Tartaric  Other:

N

V

C

 Ethanol

 TSO 2

 VA

 Grape Water Content

VAR

AVA

 Yeast

 FSO2

S

 Grape Maturity Panel  Grape Phenolic Panel

Enter the AVA and Varietal on your juice label.

For more information go to help.etslabs.com and search for Vintage Portal.

Vintage Portal Data 2020

Vintage Portal Data 2019

Vintage Portal Data 2018

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JUICE SCORPIONS I ndi genous m i c robe s co m i n g i n t o t h e wi ner y on fr ui t i s o n e o f t h e m os t i m por t ant en t r y ro u t e s fo r s poi lage organi s m s t h a t ca n ca u se s t uc k and s luggi s h fe r m e n t a t i o n s and VA problem s .

Identifying and quantifying yeast and bacteria that can cause spoilage during the winemaking process is the first step in preventing these spoilage problems.

can also cause problems later in the production process, including possible impacts on the fermentation performance and wine sensory attributes.

Using Scorpions to see the full picture of spoilage microbes in the juice from incoming fruit gives the winemaker better situational awareness for potential problems that can occur during the cold soak process, in stuck or sluggish fermentations, or later during wine aging.

Large numbers of Acetic Acid bacteria on incoming fruit can carry through the fermentation and cause problems with VA production when exposed to air during barrel aging.

Volatile acidity in juice

In addition to causing sensory impacts, large populations of wild yeast can deplete the YAN in the must, resulting in a YAN deficiency for the Saccharomyces cerevisiae driving the fermentation. Winemakers who detect high levels of Hanseniaspora or Pichia in a must usually recheck YAN before yeast inoculation, and supplement YAN if necessary.

Volatile acidity, measured as acetic acid, can be formed throughout the winemaking process. Both acetic acid bacteria and strains of wild yeast – particularly Hanseniaspora and Pichia – are commonly linked to volatile acidity production prior to and in the early stages of fermentation.

Elevated VA levels often occur during the cold soak process, or between cold soak and fermentation during red wine production.

The VA-producing spoilage microorganisms grow quickly during this time, producing increasing levels of acetic acid until fermentation conditions inhibit their growth.

Production of high levels of volatile acidity prior to fermentation

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Effects on fermentation

Likewise, if the Scorpions assay detects heterofermentative lactic acid bacteria, such as Lactobacillus brevis, L. kunkeei, L. hilgardii, L. fermentum, and Oenococcus oeni, in a juice, winemakers usually increase their monitoring of malic acid and microbe levels if the fermentation becomes sluggish or stuck. Early identification of the presence of these bacteria and recognizing the risk they pose to difficult fermentations is key to preventing VA formation in stuck fermentations.

W H AT W E ' R E L O O K I N G F O R . . .

Acetic acid bacteria

Acetic acid bacteria are commonly associated with grapes and the winery environment. The three groups of commonly detected acetic acid bacteria are Gluconobacter, Gluconacetobacter and Acetobacter.

Both Gluconacetobacter and Acetobacter can generate acetic acid from ethanol in the presence of oxygen. The presence of these organisms can cause elevated volatile acidity in wines exposed to air.

Hanseniaspora

Hanseniaspora (Kloeckera) is a wild apiculate yeast that is often present at high levels on incoming fruit. Hanseniaspora can initiate fermentation in the must and produce high levels of volatile acids, including acetic acid and ethyl acetate. It has been associated with acid rot in grapes infected by Botrytis cinerea.

Population levels usually decline as alcohol concentration increases.

Pichia

Pichia is a wild yeast that is often present at high levels on incoming fruit. Pichia can initiate fermentation, resulting in production of high levels of volatile acids, including acetic acid and ethyl acetate. These yeast have been associated with films formed in barrels and tanks during storage.

ZYGOSACCHAROMYCES Many wineries around the world use grape concentrate in the production of their wines. Although grape concentrate is not the only source of Zygosaccharomyces yeast, it is certainly a common source for Zygosaccharomyces to be introduced into the winery.

The primary species of Zygosaccharomyces typically associated with grape concentrate are Zygosaccharomyces bailii and Zygosaccharomyces bisporus.

Recently, a different species, Zygosaccharomyces rouxii, was isolated from a fermenting concentrate sample provided by a client. In response to this finding, we modified the design of the Zygosaccharomyces Scorpions primer/probe combination to detect more species. The new Zygosaccharomyces Scorpions diagnostic detects an additional 7 species of Zygosaccharomyces for a total of 9 species.

W H AT W E ' R E L O O K I N G F O R . . .

Zygosaccharomyces bailii

Zygosaccharomyces pseudobailii

Zygosaccharomyces bisporus

Zygosaccharomyces pseudorouxii

Zygosaccharomyces rouxii Zygosaccharomyces lentus Zygosaccharomyces mellis Zygosaccharomyces kombuchaensis Zygosaccharomyces parabailii 19

W H AT ’ S N E W I N M I C R O B I O L O G Y ? :

Non-Saccharomyces

Yeasts Diagnostics

Several providers of commercial yeast to the wine industry are offering strains of non-Saccharomyces yeast for use in the winemaking process. These yeasts can be used as bioprotective agents to reduce the impact of indigenous non-Saccharomyces strains as well as a way to reduce SO2 use prior to fermentation. In addition, these yeast strains may provide improvements via increased aroma complexity, wine structure and mouthfeel.

In response to the increased use of these yeast strains by our clients, ETS has developed a series of PCR-based diagnostics to detect the presence of the individual strains; Metschnikowia pulcherrima, Lachancea (Kluyveromyces) thermotolerans, Torulapsora delbrueckii, and Pichia kluyveri.

The PCR-based diagnostics can be used to determine implant success with the individual strains. They can also be used with the ETS Juice Yeast Scorpion Panel to look at the efficacy of these strains at reducing levels of Hanseniaspora uvarum and Pichia membranifaciens, commonly observed in must samples. The diagnostics can be requested for individual yeast species, or as a complete panel.

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W H AT W E ' R E L O O K I N G FOR...

Non-Saccharomyces Yeast Panel •

Metschnikowia pulcherrima

•

Lachancea (Kluyveromyces) thermotolerans

•

Torulapsora delbrueckii

•

Pichia kluyveri

Individual yeast analyses •

Metschnikowia pulcherrima

•

Lachancea (Kluyveromyces) thermotolerans

•

Torulapsora delbrueckii

•

Pichia kluyveri

Measuring Proteins in Juice and Fermentation Samples ETS has received an increasing number of requests to develop a method for determining the efficacy of bentonite fining in juice or during fermentation. Traditional Heat Stability tests can be difficult to perform on juice and fermenting samples. ETS has developed methods to directly quantify two proteins produced

by Vitis vinifera in response to biotic and abiotic stress. These proteins, chitinase and thaumatin-like protein (TLP), are very resilient and persist through the fermentation process. Both proteins have been implicated in haze formation although chitinase may play a larger role in heat stability issues. ETS has developed Enzyme-Linked Immunosorbent Assays (ELISA) to detect the individual proteins. Extensive testing last year indicates a linear response between addition of bentonite and removal of both chitinase and TLP. The ELISA based analyses are applicable to monitoring bentonite fining of juice, as well as bentonite fining during fermentation.

Chit inase and N TU R e sp o n se t o B e n t o n i t e A d d i t i o n i n J u i c e 70.0 60.0 50.0 40.0 30.0

Chit inas e (ug/L )

N TU

20.0 10.0 0.0

Be n t o n i t e ( LB S / K G A L) Response of C hit i n a se a n d T LP t o B e n t o n i t e A d d i t i o n

14.0 12.0 10.0 8.0 6.0

Chit inas e

TL P

N TU

4.0 2.0 0.0

Bent o n i t e ( LB S / K G A L)

Juice Protein Panel • •

Chitinase Thaumatin-Like Protein 21

BUI L D I N G A PH E NO L I CS P R OGR A M 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.

VIN E YA R D D ECIS I ON S 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.

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U ND ERSTA NDING RAW MATERIA LS GRAPE PHENOLIC PANEL 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 F ERMENTATIO 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.

S ETTI N G TA RG ETS RAPID PHENOLIC PANEL Phenolic composition is one of the main components of red wine style. The amount of tannin and its composition is the foundation of a wine’s structure. There are no “correct” values for these parameters. A winery must define their own style as a brand and for individual products within that brand.

Integrating phenolic information into stylistic choices requires an understanding of the impact of tannin on the sensory profile of wines.

For a winery new to this information a good strategy is to analyze a selection of recent products. Recent production lots, finished wines and competitor’s products are good choices.

Tasting products with analytical information allows winery staff to build the connections between taste and analytical information. Taste is the final arbiter of style but a clear understanding of the relationship of taste and analysis is needed to turn analytical information into action.

W I N E LOT C HA RAC T E R I Z AT I ON RAPID PHENOLIC PANEL After the completion of fermentation/ maceration, a wine lot typically represents a specific vineyard and fermentation tank. This is an excellent point for collecting quality control data. A comprehensive review of production lots is a powerful tool for monitoring block to block variation and the effects of winemaking practices.

Analysis of finished production lots early in the vintage is very useful for changing fermentation practices and targets later in the vintage.

B LEN D I N G RAPID PHENOLIC PANEL FOR WINE OR RED WINE PHENOLIC PROFILE Winemakers interested in consistent tannin and color levels benefit by comparing the phenolic profiles of bulk wines prior to blending. Potential blends can be compared to target phenolic levels and benchmarks prior to final blend preparation.

B OT T L ED W IN E C H A R ACT ER IZ AT IO N RED WINE PHENOLIC PROFILE Many wineries establish QC benchmarks for phenolic content immediately after bottling. This is especially useful for determining product consistency and for monitoring wine development during aging.

FIN IS HE D W IN E EVA LUATION S RED WINE PHENOLIC PROFILE A historical review of products from within a winery and evaluation of similar products from other producers is an excellent way to establish phenolic benchmarks. This is often the first step in building an integrated program of phenolic analyses. A careful review of finished wines combined with sensory evaluation and market feedback can identify program strengths and weaknesses. The identification of desirable levels for key phenolic components creates targets that can be incorporated into process control points in the vineyard and winery.

E T S R AP I D P HEN OLI C PAN ELS G RAPE P HEN O LI C PA N EL The rapid phenolic panel for grape berries includes a 'wine-like' extraction of grape berries along with analysis of total anthocyanins, polymeric anthocyanins, quercetin, tannins and catechin in the resulting extract. It is an excellent tool for monitoring phenolics development in grapes, evaluating vineyard and vintage variation, viticultural experiments, and can help guide tannin management decisions during winemaking. Submitting samples as berries is recommended.

CO MPON EN TS NAME

UNIT

TECHNIQUE

Cate c h i n

mg /L

H PL C

Cate c h i n/Ta n n in Rat io Po ly m e ric Ant ho cya n in s

H PL C mg /L

Po ly m e ric Ant ho cya n in s/Ta n n in rat io

H PL C H PL C

Q ue rc e t in g lyco side s

mg /L

H PL C

Tanni ns

mg /L

H PL C

Tot al Ant ho cya n in s

mg /L

H PL C

RAPID P HEN O LI C PA N EL - W I N E The rapid phenolic panel for wine provides a snapshot of important phenolic compounds with next day results. This information can help guide decisions on adjusting fermentation and maceration processes and blending decisions and works well as a complement to the rapid phenolic panel for grape berries to monitor vineyard effects on wine phenolic composition.

CO MPON EN TS NAME

UNIT

TECHNIQUE

Cate c h in

mg /L

H PL C

Cate c h in /Ta n n in Rat io Po ly m e ric Ant ho cya n in s

H PL C mg /L

Po ly m e ric Ant ho cya n in s/Ta n n in rat io

H PL C H PL C

Tanni ns

mg /L

H PL C

Tot al Ant ho cya n in s

mg /L

H PL C

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VOLATILE ACIDITY Some might say that it’s a wine’s destiny to become vinegar. Wine containing elevated levels of acetic acid bacteria and exposed to oxygen will naturally produce acetic acid, the key component of vinegar. Acetic acid is synonymous with volatile acidity (VA) in wine. Although excessive VA production by microbes is a natural process, it is also an entirely preventable problem. By recognizing the conditions that lead to VA formation and monitoring the microbes that cause it, winemakers can act to prevent problems before they occur.

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The two components commonly associated with "VA taints", Acetic Acid and Ethyl Acetate, can be formed by both yeast and bacteria - and in the case of bacteria, can be formed with or without oxygen present.

V O L AT I L E A C I D I T Y ( V A )

E T H Y L A C E TAT E

is strictly speaking a measure of the volatile acids in wine, although in the real world the contribution of volatile acids other than acetic acid is negligible. VA is a normal component of wines at moderate levels (normal concentrations range from 0.3-0.9 g/L of acetic acid), but very quickly becomes undesirable as levels rise. The sensory threshold is around 0.91.0 g/L, depending on the style of wine, and the U.S. government sets legal limits of 1.2 g/L in white wine and 1.4 g/L in red wine.

Although not an acid, ethyl acetate is considered by some to be a component of VA. As an ester formed by ethanol and acetic acid, it is often linked to increased production of VA. From a sensory point of view, ethyl acetate is often classified as a “VA taint”, and its "nail polish remover” odor is often a telltale sign of high VA. Similar to acetic acid, there is a fine line between complexity and spoilage: small amounts of ethyl acetate can contribute “fruitiness/sweetness” or other positive characteristics to a wine at low levels.

Normal concentrations are usually less than 100 mg/L, while the sensory threshold is generally 130150 mg/L, depending on the wine style.

COLD SOAK / EARLY STAGE FERMENTATION Acetic Acid can be produced prior to fermentation by Acetic Acid Bacteria and wild yeast in compromised fruit.

It’s unusual to see alcohol present in juice before fermentation, but if clusters experience fungal rot or other types of damage (such as bird or insect damage), wild yeast in the vineyard can begin fermenting the juice that is leaked out. Acetic Acid bacteria can then convert the alcohol to acetic acid, causing “sour rot” and leading to high VA levels before fermentation has even begun.

Ethyl Acetate is often produced in the early stages of fermentation, and can be a particular problem in native fermentations with a slow start. Native yeast, especially Hanseniaspora, are the main Ethyl Acetate producers at this stage. Note that the Hanseniaspora can consume most or all of the YAN in the must very early in the fermentation, although they will only produce alcohol up to around 6%. High levels of Hanseniaspora and low YAN concentrations can contribute to stuck fermentations.

PRIMARY FERMENTATION Acetic acid production in primary fermentation is generally caused by yeast, including Saccharomyces and other species, but can also be formed by bacteria.

The native yeasts Hanseniaspora and Pichia can drive fermentations up until around 6-7% alcohol, at which point they become stressed by the alcohol.

Saccharomyces is more competitive as it is tolerant to and produces higher alcohol levels. In certain situations, the native yeasts respond to the changing fermentation conditions by producing elevated levels of acetic acid.

Ethyl Acetate production during fermentation is significantly impacted by the yeast strain and fermentation temperature. Although Saccharomyces cerevisiae will produce ethyl acetate, research has indicated that some of the Saccharomyces bayanus strains are more likely to form ethyl acetate in cold fermentations.

Bacteria, usually Lactobacillus, can also generate acetic acid from sugar and can often produce high levels of VA in stuck and sluggish fermentations.

Oenococcus oeni, the bacteria used for inoculating most malolactic fermentations can also produce acetic acid from fructose. This frequently occurs at the end of malolactic fermentation if there is still fermentable sugar remaining in the wine.

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POTENTIAL ALCOHOL The amount of fermentable sugar (glucose and fructose) in juice and the average conversion rate of sugar into alcohol can be used to predict the potential alcohol level in wines.

Q : W H AT ' S T H E B E S T W AY T O P R E D I C T P OT E N T I A L A LCO H O L L E V E L S ?

A : Predicting potential alcohol levels in finished wines sounds Q : H O W A C C U R AT E A R E P O T E N T I A L A L C O H O L E S T I M AT E S ?

simple, but there is more than one way to measure “sugar”, and formulas to convert this sugar into potential alcohol often miss the mark.

A : Our clients have reported that glucose + fructose

The “old school” method was to multiply °Brix by 0.6. One degree Brix is defined as 1 gram of sucrose in 100 grams of aqueous solution. However, grape juice does not naturally contain sucrose, but rather glucose, fructose, and a variety of organic acids and other dissolved solids. So when used for grape juice, °Brix is actually just an approximation of dissolved sugar, not an accurate representation of the fermentable sugars, and using ºBrix for estimating potential alcohol adds an additional layer of uncertainty to alcohol predictions. Differences between ºBrix and actual fermentable sugar content are even more pronounced in high ºBrix fruit and in fruit affected by fungal growth.

values improve the quality of their predictions, but it is important to remember that yeast populations and fermentation conditions vary, and any prediction of potential alcohol is only an approximation. Alcohol conversion ratios can be variable, so it is possible your actual alcohol may be lower or higher than the estimate.

Many of our clients have found that the conversion rates observed for their own yeasts and fermentation conditions remain relatively constant, and they use their internally observed conversion rates to calculate potential alcohol content based on their glucose + fructose values.

With white wines, predictions are usually fairly accurate. With red wine, however, getting a truly representative juice sample can be a challenge and can affect potential alcohol predictions. A juice sample taken soon after a tank is filled may not take into account un-popped berries, unripe berries (less sugar and more acids), and raisins (sometimes an overlooked source of large amounts of sugar, acid, and potassium).

We suggest sampling after an initial 10°Brix drop, and analyzing the fermenting sample for glucose + fructose and alcohol simultaneously for a more accurate potential alcohol estimate. Proper sample preparation matters, too: in our lab, juices are centrifuged before analysis, and then mixed by inversion to avoid stratification, ensuring the most accurate results.

Particulates have a minimal impact on refractometry, but can have a large impact on densitometry results.

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How ºBrix is measured also has an influence. Differences exist between ºBrix by refractometry, densitometry (using either hydrometers or digital instruments), and other secondary measurements. The differences among the various measurement techniques are quite unpredictable depending on sample composition.

A more modern calculation that has proven to be more accurate uses glucose+fructose analysis, which provides a more accurate measurement of the levels of fermentable sugar compared to using ºBrix.

Note that in ripe fruit, glucose + fructose numbers often appear higher than the corresponding ºBrix results, because ºBrix is measured as a percentage by weight, meaning ºBrix values are greatly influenced by the density of the juice, while glucose + fructose is measured as weight by volume and is independent of juice density.

An official conversion rate formula used in Europe is: Potential Alcohol (% vol) = glucose + fructose (g/L) / 16.83. In practice, rounding the 16.83 conversion factor to 17 is common.

SUGAR ANALYSIS

In the wine industry, a term like "sugar" can mean different things. Clients often request testing for "RS", but this term can be very ambiguous.

° BR I X

R EDUCI NG S UGAR

°Brix is a measurement of the apparent concentration of sugar. It is commonly used for grape juice and must and is expressed as a percentage by weight (% w/w). One degree Brix is defined as 1 gram of sucrose in 100 grams of aqueous solution. When the solution contains dissolved solids other than pure sucrose, as is the case for grape juice and must, the °Brix is only an approximation of dissolved sugar.

Historically, “Residual Sugar” was measured by the Reducing Sugar method. This test derives its name from the ability of most sugars in juice or wine to ‘reduce’ other compounds. The most common reducing sugars are glucose and fructose. However, the method does not distinguish between fermentable and non-fermentable sugars, or other ‘reducing’ compounds for that matter, and these other compounds may contribute to reported results.

GLU COSE + F RU C TOS E In grape juice, Glucose + Fructose analysis measures the combined concentrations of the two main sugars present that can be consumed by yeast, also known as "fermentable sugars." Compared to °Brix, Glucose + Fructose can provide a better estimate of potential alcohol concentration after fermentation. In wine, “residual sugar” usually refers to the sum of Glucose + Fructose, an indication the amount of fermentable sugars remaining post fermentation, which is also an indication of ‘dryness’.

Sucrose is not captured by this test. If it has been used in the winemaking process (such as for chaptalization of must, secondary fermentation of sparkling wine or added as a sweetener) measurement of Glucose + Fructose alone is usually not adequate – instead see Glucose + Fructose (Inverted)

Because of these limitations, the Reducing Sugar method is no longer the preferred choice to monitor completion of primary fermentation.

GLUCOS E AND FR U CTOS E PANE L The Glucose and Fructose Panel provides the individual levels of glucose and fructose, in addition to their combined concentration. This test is often requested to investigate or remedy stuck or sluggish fermentations.

GLUCOS E + FR UCTOS E (I NV ER T ED) Inverted Glucose + Fructose provides the sum of the concentrations of glucose and fructose after “inversion” of the sample. Inversion is a process by which sucrose is broken apart into glucose and fructose, so that it can be measured and included in the reported results. Hence, this test is useful when “Residual Sugar” is required after chaptalization of must, secondary fermentation of sparklings or whenever sucrose has been used as a sweetener in wine, other alcohol beverages or spirits.

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A ROM A S Glutathione, a natural grape antioxidant, can protect the aroma and flavor of white and rosé wines and prevents premature aging.

IBMP (2-Isobutyl-3methoxypyrazine) is the main compound responsible for the “green bell pepper” aroma in wine.

I BM P Isobutylmethoxypyrazine (IBMP) is the most important methoxypyrazine, a group of molecules responsible for very distinctive vegetal aromas in Sauvignon Blanc and a variety of red wines, mainly from the Cabernet family. In Sauvignon Blanc, these compounds add an often desired “grassy” character. In red wines however, the “green bell pepper” flavor is largely unpopular. Excessive IBMP levels lead to disappointing ratings and mixed success in the marketplace.

The “green bell pepper” flavor in wine depends primarily on IBMP levels in harvested grapes. Once grapes have been picked, IBMP levels are not easily altered by standard winemaking processes.

Application: The intensity of “green bell pepper/grassy” characters in wines can be predicted by measuring IBMP in grapes right before harvest. Grape screening of IBMP helps identify “problem” vineyards or blocks.

Since IBMP decreases during grape maturation, monitoring IBMP levels throughout ripening is a unique tool for assessing “aromatic maturity”. It allows targeting harvest dates based on desired aroma characteristics.

Monitoring IBMP from the early stages of the ripening process can greatly improve fruit quality from underperforming vineyards. Levels in grapes are well known to be linked to vine vigor, canopy and water availability, with severe heat occasionally causing IBMP’s natural degradation to stop. Once the kinetics of IBMP accumulation and degradation in specific sites are understood, viticultural practices can be modified accordingly. Once grapes have been picked, IBMP levels are not easily altered by standard winemaking processes.

The IBMP potential of grapes can be grossly underestimated from juice samples, making whole berries the preferred sample in most cases. Analyzing juice samples may be relevant in white winemaking, however.

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Eucalyptol- Eucalyptus traits are considered typical in some “cult” wines; on the other hand, in excess this character can be overwhelming.

Even a slight “eucalyptus” note can interfere with delicate varietal aromas, and can have a detrimental influence on certain grape varieties..

EUC ALYPTOL Since the discovery of eucalyptol (1,8-cineole) in red wines

by ETS Laboratories in 2003, we’ve detected and measured eucalyptol in a large variety of wines exhibiting “eucalyptuslike” aromas. Flavors perceived during tasting were usually strongly related to concentrations of eucalyptol. Regardless of the grape variety, trace levels close to 1 ppb are associated with “fresh”, slightly “minty” notes. In the low ppb range, “minty” or “fresh bayleaf” aromas become stronger, and more easily identifiable as “eucalyptus” as concentrations increase. Wines with strong “eucalyptus” odors may contain more than 20ppb of eucalyptol.

Eucalyptol’s sensory impact in wine is considered more or less desirable depending on the grape variety. Wines from southern Rhône and Mediterranean varieties seem better able to accommodate the characteristic well. Moderate levels can be appreciated in wines from Bordeaux varieties. Whereas with Pinot Noir, even trace levels can detract from varietal expression.

Application: As eucalyptol may be mostly contributed by eucalyptus-derived MOG (leaves, bark debris…) hiding in grapes, analyzing grape samples before harvest is mostly pointless, and routine testing is not offered by ETS Laboratories.

On the other hand, wine analysis assists winemaking teams in objectively documenting their sensory impressions and managing a strong flavor component. Unlike IBMP and smokederived compounds (see p. 38), eucalyptol is relatively slow to extract during red winemaking, making shorter macerations a valid strategy to minimize impact. Winemakers who wish to minimize or maintain consistent levels of “eucalyptus” character will also benefit by determining eucalyptol concentrations in distinct wine lots prior to blending.

M O N I TO R I N G GLU TAT H I O N E Glutathione is not an aroma compound itself, but is a powerful antioxidant that protects white wines and rosés from oxidation and loss of aroma or flavor.

A low level of glutathione in grapes leads to lower levels in the juice, and early losses of aroma compounds.

Glutathione levels fluctuate during production, as the compound can be absorbed by yeast and then released after fermentation.

If final glutathione levels are low in young wines, the wines will experience faster loss of fresh varietal and fruity aromas, and poor aging potential.

Monitoring glutathione levels can be beneficial through out the winemaking process to maximize white wine aroma and flavor, and prevent premature aging.

1

2 The glutathione content in grapes indicates their antioxidant potential, and can be influenced by a number of factors including soil nitrogen, vineyard practices, and grape maturity levels.

3 Analyzing changes in glutathione levels during production helps to pinpoint where in the process glutathione is being lost – often from contact with air or exposure to copper residues.

A testing program can also identify winemaking processes that boost glutathione release after fermentation, and increase levels in wines.

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SMOKE MARKER S

PANELS

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Sm oke Vo l ati le Markers - Ex p and ed Panel ETS is now offering an extended panel of smoke volatiles in their “free” forms (meaning not glycosylated = bound to sugars). The Smoke Volatile Markers - Extended Panel measures guaiacol and 4-methylguaiacol, the primary markers of smoke impact, and the secondary markers of smoke impact, o-Cresol, m-Cresol, p-Cresol, Phenol, Syringol and 4-Methylsyringol. Samples from small-scale fermentations performed pre-harvest may be tested to complement direct grape tests Smoke Volatile Markers Basic Panel. Analysis of wine at completion of primary fermentation is useful to assess smoke impact. Interpreting results in oaked wines is challenging since guaiacols and other smoke-derived phenols may also originate from toasted oak. Learn more about Smoke Impact, or see more details about analyzing for smoke markers.

This expanded panel complements our standard Smoke Volatile Guaiacols Panel, comprised of guaiacol and 4-methylguaiacol.

Sm oke G lycos yl ated Markers Panel ETS has developed a unique and very inclusive panel of glycosylated smoke markers using a state-of-the-art combination of solid phase extraction, liquid chromatography, and triple quadrupole mass spectrometry (SPE/HPLC/MS/MS - QQQ). This comprehensive panel will provide unmatched insight into the “hidden” forms of smoke volatiles absorbed by grapes and then becoming bound to a variety of sugars, making them odorless.

The Smoke Glycosylated Markers panel measures glycosylated (sugar-bound) forms of the primary and secondary markers of smoke impact.

Glycosylated smoke phenols are not directly odor-active, but are considered to be the main cause of the lingering "ashy" aftertaste often experienced with smoke impacted wines.

In order to complement direct grape tests pre-harvest, wines from small-scale fermentations ("microferments" or "bucket ferments") may be tested for both glycosylated and volatile smoke markers.

Analyzing production wines at all stages is relevant, and complements the analysis of volatile markers. Unlike volatile markers, glycosylated smoke markers do not originate from toasted oak and results are not influenced by barrel aging, or by the use of barrel alternatives.

IMPORTANT: Low natural background levels of smoke glycosylated markers are usually detectable even in wines from grapes not exposed to smoke.

Bu il di n g a Datab ase In order to better assist our clients interpreting their results, ETS is currently building a database representing the main grape varieties grown in North America.

We are looking for 100% varietal wines from non-smoke years. If you are willing to participate, that please contact Eric Herve at eherve@etslabs.com.

Sample requirements for Smoke Taint Analysis:

• 100% Varietal • 100% AVA • Grapes: approximately 200 loose berries per sample (undamaged as much as possible)

• Label requirements: vintage, variety, AVA and vineyard or block information • “Smoke database project” • A sample of corresponding wine after fermentation and before oak addition would be extremely beneficial.

• Wines made from those grapes (whenever possible): 50 mL per sample (oaked wines are not acceptable)

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SMOKE IMPACT

Smoke impact is caused by a wide range of volatile phenols found in wildfire smoke. These compounds are absorbed by vines and accumulate in berries. They eventually end up in wine where they can cause unwanted flavors. These off-flavors, described as “smoky”, “bacon”, “campfire” and “ashtray”, are usually long lasting and linger on the palate even after the wine is swallowed or spit out.

Smoke impact in wine was identified as a serious problem after the 2003 wildfires in Australia and British Columbia.

The California wine industry was also affected following the wildfires of summer 2008, and smoke taint has been a concern for many growers and wineries ever since.

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Application: Two of the main volatile phenols in smoke, guaiacol and 4-methylguaiacol, are useful markers of smoke impact in wines. Their concentration is usually correlated with the degree of perceived smoke impact, particularly in wines not exposed to toasted oak.

During the 2008 California wildfires, ETS developed an analytical tool to screen grapes for the risk of smoke impact. The analysis measures trace levels of free guaiacol and 4-methylguaiacol in whole berries. Ten vintages later, we are very confident that knowing the levels of these indicator compounds in berries enables winemakers to assess the risk of smoke impact, and chose an appropriate course of action to mitigate the effects in their wines.

1. Berries

2. Juice

3. Wine

Exposure of vines to smoke can be quite variable in a given vineyard, and getting a representative sample can be challenging. Berries should be submitted undamaged as much as possible and kept cold with icepacks during shipment. It is preferable to collect samples close to the harvest date.

It is possible to measure smoke taint markers in juice samples, but since smoke compounds are mostly located in skins, whole berry testing is the preferred method for pre-harvest screening.

Analyzing wine samples is a useful tool for confirming perceived sensory faults. It is preferable to sample and analyze wine that has not come in contact with toasted oak. Testing is usually required to help make decisions regarding taint removal treatments.

APPLIED RESEARCH ON SMOKE MARKERS:

THE 201 8 ME NDOC INO C OMPLEX FIRE - LAKE C OUNT Y WINEGRAPE C OMMI SSI ON ST UDY In response the 2018 Mendocino Complex Fire, the Lake County Winegrape Commission initiated a study with the participation of the University of California Cooperative Extension (UCCE),

the Australian Wine Research Institute (AWRI), the AWRI Commercial Services, and ETS Laboratories. Its protocol is outlined in figure 1.

201 8 ME NDOC INO C OMPLEX FIRE LAKE C OUNT Y WINEGRAPE C OMMI SSI ON ST UDY FR UI T FROM 1 3 LAKE C OUNT Y CABERNE T SAUVIGNON VINE YARDS BERRIES DIRECT ANALYSIS ETS VOLATILE GUAIACOLS

MICROFERMENTS LAKE CO. COMMISSION TASTING PANEL

AWRI VOLATILE AND GLYCOSYLATED MARKERS

ETS VOLATILE AND GLYCOSYLATED MARKERS

FIG. 1: OUTLINE OF THE 201 8 ME NDOC INO C OMPLEX FIRE LAKE C OUNT Y WINEGRAPE C OMMI SSI ON ST UDY

The main results have been presented by UCCE’s Glenn McGourty in the January 2020 Issue of Wine Business Monthly: “From Blaze to Bottle: Smoke Gets in Your Wine”.

Here’s a review of these findings as well as a few additional observations:

• Levels of volatile (free) guaiacol and 4-methylguaiacol

in grapes were highly correlated to levels found in wines obtained from small scale fermentations (microferments). Levels in microfermented wines were generally 4 times higher than levels measured in corresponding berries, an increase we can attribute to the partial hydrolysis of glycosylated guaiacols during fermentation.

• Levels of free guaiacol and 4-methylguaiacol in

microferments were highly correlated to results of their sensory evaluations.

• In microferments, most other smoke volatile markers

studied (ortho- meta- and para-cresol, phenol) were highly correlated to guaiacols. Interestingly, syringol (relatively low levels in all samples) and 4-methylsyringol (virtually absent in all samples), were not. This was observed both when looking at AWRI and ETS results. This was surprising as these two compounds are frequently proposed as markers of smoke impact.

• In microferments, all glycosylated markers measured

by the AWRI were highly correlated to guaiacols, and therefore, as already noted, to the sensory expression of smoke impact. These findings were confirmed by our own measurements, which showed that a few other glycosylated markers may also be relevant.

• Interestingly, the glycosylated markers measured in

microferments by both the AWRI and ETS included syringol and 4-methylsyringol gentiobiosides, both found to be highly correlated to smoke impact. This seemed to contradict the fact that volatile syringol and 4-methylsyringol were not. We hypothesize that these volatile compounds were very efficiently bound to gentiobiose by grapes, and that these gentiobiose adducts resisted hydrolysis during fermentation.

To summarize, this study confirmed the validity of measuring free guaiacols directly in grapes as a screening test, in order to gauge the risk of smoke characters materializing in wines. This test, offered by ETS Laboratories since 2008, is especially valuable due to the possibility of scaling-up testing in case of major fire events, like the ones we experienced in Napa and Sonoma in 2017.

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Microferments are also a valid pre-harvest testing option and can complement direct grape tests when time permits.

The pros and cons of both tests are outlined in figure 2.

PRE-HARVE ST GRAPE TE STS AND MIC ROFERME NTS ARE USEFUL PREDIC TI ON TOOLS GRAPES

Mi c ro fermen ts

Sam p l e Pre pa ra t ion T im e ( be fore s e n ding t o t he l a bora t or y )

I mmed i a te

> 1 week

Se ns or y E va l u a t ion

N o t v er y u s ef u l

Us ef u l, b u t d i f f i c u lt (n eed fo r mu lti p le tra i n ed t aste rs i n c lu d i n g s en s i ti v e i n d i v i du als)

Analys is Tu r na rou nd T im e

1 -2 d a ys

1 - 2 d a ys

Pred i ct i o n of Sm oke C ha ra c t e rs i n Produ c t ion Wine s

I n d i rec t (v a ri a b le “ mu lti p li ers ” b etween gra p e a n d w i n e res u lts )

Re d s : mo re d i rec t, b u t d elaye d W h i t e s : u n cer ta i n (fermen t w i th ski n s fo r "wo rs t c a s e s cen a ri os"?)

FIG. 2: GRAPE VS. SMA LL SCA LE FERME NTS (MIC ROFERME NTS) AS PRE-HARVE ST TE STING OPTI ONS F OR SMOKE IMPAC T

In microferments and in production wines, additional volatile markers can definitely help in assessing smoke impact, as long as no toasted oak has been used. In the case of oaked wines, glycosylated markers have the potential to provide the most valuable information as results are independent from

the use of toasted oak. A current limitation of this latter test in Northern America is the need for an extensive database of non-smoke exposed wines (see “Building a database” p. 44). A summary of testing options from pre-harvest to commercial wines is presented in figure 3.

SUMMARY OF TE STING OPTI ONS AND C URRE NT REC OMME NDATI ONS PRE-HARVE ST: •

•

Fast screen in g of g ra pe s a m pl e s and m i crofe r m e nt s wit h vol a t il e guai acol and 4 - m e t hy l g u a ia col - ver y low M inim u m Re por t a bl e Levels are c r it ic a l .

E xt ended vol a t il e s a nd glycosy lat e d m a r ke rs in m i crofe r m e nt s pos s ibl e - n ot re ali st i c i n c a s e of a l a rg e f ire event .

PO ST PRIMARY FERME NTATI ON: • •

E xten d ed v o la ti le p a n el in terferen ce o f to a s ted s o meti mes a p ro b lem Gl yco s yla ted ma rkers in terferen ce o f to a s ted

C OMMERC IA L WINE S: oak

•

no oak

•

Ex ten d ed v o la ti le p a n el i n terferen ce o f to a s ted o f ten a p ro b lem G lyco s yla ted ma rkers i n terferen ce o f to a s ted

no o ak

A n ex ten s i v e d a ta b a s e o f n o n s mo ked w i n es i s c u rren tly b ein g bu i lt a t ETS .

FIG. 3: TE STING OPTI ONS F OR SMOKE IMPAC T FROM PRE-HARVE ST TO C OMMERC IA L WINE S

34

o ak

35

HARVEST TOOLKIT Get the most out of your harvest.

36

G R AP E M ATU RI TY M ON I TORI N G P AN ELS The ETS Grape Maturity Monitoring Panels provide a set of analyses that growers and winemakers request to monitor fruit maturity, including Brix, Glucose + Fructose, TA, pH and malic acid, as well as berry size parameters and average sugar per berry. Monitoring sugar per berry allows growers to determine the duration and rate of active sugar loading, during which vines synthesize and actively transport sugar into berries. The time at which the sugar loading phase ends, and which Brix was achieved at that time, are both important indicators of wine growing conditions (excessive or insufficient vigor, water availability and resistance to heat stress).

For more details see pg. 4

E T S S CORP I ON S

TM

Wild yeast and bacteria from the vineyard may be introduced into the winery on the harvested fruit, causing spontaneous fermentation and spoilage. ScorpionsTM DNA analysis offers winemakers an early detection tool to identify these spoilage organisms.

Despite the best practice of modern winemaking methods, microbial contamination often occurs during wine production. Spoilage microbes are capable of survival and growth in the wine, potentially producing off-flavors, off aromas, and turbidity. Microbiological contamination is often undetected until related problems in the wine become noticeable by sensory evaluation.

Scorpions™ assays, based on specific genetic targets, detect the full range of wine and juice spoilage organisms. This genetic analysis method detects microbial populations directly in wine or juice. Results are routinely reported within two business days, giving winemakers the ability to address problems before wine defects occur.

Targeted genetic probes give the winemaker the ability to monitor only those specific spoilage organisms that have the potential to adversely impact wine quality, and to accurately measure populations down to extremely low levels.

For more details see pg. 18

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H A R V E S T TOOLKIT

GRA PE P H E N O LI CS Follow changes in grape phenolics during ripening, using the catechin and tannin "ripeness" index to monitor seed ripening, and quercetin analysis to monitor canopy effects on grape phenolics.

For more details see pg. 22

GRAP E WATER CON TEN T Changes in grape water content influence finished wine composition and can be as important as standard sugar and acid measurements when making picking decisions. Grape water content is also very useful for understanding changes in TA, pH, ยบBrix, and other harvest indicators.

MO N I TO R I N G I B M P The compound responsible for a "green bell pepper" aroma in wine, IBMP, decreases quickly during maturation. But once grapes are picked, it is hard to control. Monitoring changes in grape IBMP directly influences final levels in wine, and is crucial in making picking decisions.

For more details see pg. 28

38

H A R V E S T TOOLKIT

GLU TAT H I O N E Glutathione, a natural grape antioxidant, can protect the aroma and flavor of white and rosé wines and prevent premature aging. Glutathione levels fluctuate during production, as the compound can be absorbed by yeast and then released after fermentation.

For more details see pg. 29

S M OKE I M P ACT The compounds in smoke are absorbed by vines and can cause unwanted flavors in wine. Analyzing for these compounds allows winemakers to screen grapes for the risk of smoke impact and work to mitigate its effects.

For more details see pg. 31

HA R VE S T J U I CE P A N EL Our most popular harvest panel offers a full range of grape and must analyses, combining more than 10 tests including fermentable sugar (to help estimate alcohol content) and YAN (yeast-assimilable nitrogen ­­— to help predict sluggish or stuck fermentation and potential sulfide formation.)

For more details see pg. 6

39

H A R V E S T TOOLKIT

B OTRY TI S P AN EL This comprehensive test panel checks grapes for Botrytis (using ScorpionsTM ) and laccase detecting both the spoilage organism and its byproducts that can harm your wine.

L ACCA S E AC T I VI T Y Laccase is a polyphenol oxidase associated with rot caused by Botrytis. Elevated levels of laccase can result in oxidation of phenolic compounds that may cause color degradation or premature browning in red wines. In addition, laccase mediated oxidation can also affect the aroma profile of the wine.

Y EAS T V I AB I LI TY Our automated method reports yeast viability and total cell count within hours, and the real-time microscopic flow image analysis examines 1,000 times the volume used in standard microscopic methods, vastly increasing the accuracy of your results.

40

H A R V E S T TOOLKIT

R A P I D PH E N O L I C S By the end of maceration or fermentation, the tannin content of a wine is already fixed. Monitoring phenolics during this critical period allows winemakers to better control tannins by increasing or decreasing phenolic extraction.

For more details see pg. 23

DN A FI N GERP RI N TI N G ETS Laboratories offers DNA fingerprinting to distinguish between closely related strains of Saccharomyces cerevisiae. ETS MLVA technology allows winemakers to monitor yeast population in native fermentations and check the efficiency of inoculations with commercial strains.

E U C A LY P TO L Eucalyptus character is a controversial sensory expression in red wines from California and countries with Mediterranean climates. Even a slight “eucalyptus� note can interfere with delicate varietal aromas, and can have a detrimental influence on certain grape varieties.

For more details see pg. 29

41

42

ETS LABORATORI ES I S COMMITTED TO THE SA FETY OF OU R TEAM A ND OUR CLI ENTS

D ur i n g t h e s e u npre c e d e nte d t i m e s we wa nt to e n sure eve ryon e t hat he a lt h a n d sa fe t y is our pr ior it y for eve r yone wh o c om e s i n our do ors. We kn ow t hat t his Ha rve st is g oin g to b e a l ittl e d i f fe re nt , but t h e E T S te am h as worke d ha rd ove r t he p a st mont hs to imp le me nt n ew sa fety pro c e d u re s , c ont ac t l e s s s ample dro p of f , a n d so cia l dist a n cin g me a sure s t hat we ho pe w i l l h el p e as e c onc e r n.

• • • • • •

•

E T S m ai nt ai ns s o c i al d i s t anc i ng proto co ls at e a ch on e of our lo cat ion s.

We h ave d ai ly s y mptom c h e c k s for a ll e mp loye e s prior to e nte rin g t he l a b oratory.

O ur proto c o l s i nc l ud e f ac e c ove r in g s for e mp loye e s a n d v isitors whe n in t he work p l a ce a n d wh e n i nte rac t i ng wit h any pe rson whe re six fe e t of dist a n ce ca n n ot b e ma int a in e d.

Cont ac t l e s s s ampl e d ro pof f i s ava il a b le at e a ch lo cat ion .

Cont ac t l e s s s u ppor t i s always ava il a b le ove r t he phon e or by e ma il.

E T S h as re pl ac e d H VAC f i lte r s for t he e nt ire buildin g w it h M E RV 13 rate d f ilte rs. M E RV 13 L E E D pl e ate d ai r f i lte rs are de sig n e d to me e t t he a ir-f ilt rat ion e f f icie n cy crite ria requ i re d for e ar ni ng poi nt s towa rd L E E D (L e a de rship in En e rg y a n d Env iron me nt a l Desi gn) Gre e n Bu i l d i ng c e r t i f ic at ion . M ERV 13 a ir f ilte rs a re de sig n e d to f ilte r: Partic le s be t we e n 3 a n d 10 m ic ron s

Mo l d s p ores , d us t i n g a id s , a n d cement d us t

Partic le s be t we e n 1 a n d 3 m ic rons

Le g ion el l a , l e a d d us t , humid i f ie r d us t , co a l d us t , a n d n ebul i z er d ro p l et s

Partic le s be t we e n 0. 30 a nd 1 m ic ron

M icro b e s

E T S Lab oratorie s h as always m a int a in e d a l a rg e numb e r of AiroC ide a ir purif ie rs w ith i n ou r f ac i l it ie s . A i roC id e a ir purif ie rs de st roy (n ot just t ra p) a irb orn e b a cte ria , m ol d, fu ngi , v i ru s e s , vo l at i l e org a n ic comp oun ds ( VO C ’s like e t hyle n e g a s) & ma ny o d ors . T h e te c h no l o gy i s b as e d on imme diate de st ruct ion of a irb orn e cont a min ate s w ith out pro d uc i ng o zone e m it te d into t he a ir. O ur curre nt in st a ll at ion provide s 157 % of th e re q u i re d ai r m ove m e nt to ma int a in cle a n a ir in our e nviron me nt . In a ddit ion , a ir sup pl ie d to t h e bu i l d i ng i s now f ilte re d at a M E RV 13 rat in g .

O ur c ou rie r s e rv ic e wi l l c ont i nue to run i n Na p a , Sonom a, t h e Ce nt ral Co as t , a n d Wi l l a m e t te Val l ey.

O ur ex te n de d Ha rve s t Hours ca n b e foun d on p a g e s 51-55. O ur te a ms a re workin g in shifts to ma x imiz e so cia l dist a n cin g .

To reque s t a c ou rie r: • Use t h e " Re q ue s t a Cou r ie r " fe ature on our we b s ite • E m a il : c ou r ie r @ e t s l ab s . c om • Ca l l : ( 7 07 ) 9 6 3- 4 8 06

If you have a ny q ue st ion s a b out t he de t a ils re g a rdin g sa mp le dro p of f t ime s for sa me -day t urn a roun d, p le a se fe e l f re e to ca ll Be n oit L a rg e te au at (707 ) 302-1223.

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HARVEST RESOURCES Since we first opened our doors in St. Helena in 1978, we’ve grown alongside the wine industry, partnering with our clients as they’ve gone on to create many of the world’s finest wines. We’re continuing to invest not only in Napa Valley, but also in other rapidly growing wine regions by expanding our local and online services to support winemakers with advanced tools and technical assistance.

Here’s what’s new for harvest 2020:

Expanded Courier in Newberg

CREATING A DATABASE We are in the process of building a database of “baseline” levels for various smoke markers in grapes and wines. It will allow us to define, for the main varieties, normal levels of aromatic markers in grapes NOT exposed to smoke, and in wines made from those grapes. This information will be needed for interpreting results in samples possibly impacted by smoke in the future.

We are also looking for samples to build a database of our new Nuclear Magnetic Resonance Screener (NMR) that generates a unique fingerprint of a given variety/AVA. These markers can be used to identify a wine in the event of import/export legalities or fraud cases. There is a large database of European wines where this technology is widely used but not one for American wines. It is our goal to build a well-rounded database that will represent the diversity of wines produced here in the U.S. Without a proper database, the American wine industry will face an expensive and detrimental situation in relation to International trade.

We’ve teamed up with our friends at Crush2Cellar to launch our new complimentary same-day courier van. The van will drop off supplies and collect ETS samples along three routes throughout the Willamette Valley, running directly through Carlton and McMinnville every day, Corvallis on Thursdays.

This new, expanded service will be in addition to our ondemand ETS courier service, which so many of you already utilize, and is available year round.

ETS pickup requests can be placed on our website through your customer account, https://www.etslabs.com/login, by phone at (503) 537-6245, or by email at infoOR@etslabs.com.

If you miss the cutoff for the scheduled routes, just give us a call and we will send out one of our on-demand couriers directly to your facility.

E T S A N D V I N Q U I RY L A B O R AT O R I E S CO M B I N E A N A LY T I C A L S E RV I C E S

44

WHAT IT MEANS FOR YOU

ENSURING A SMOOTH TRANSITION

In July 2020, Vinquiry Laboratories ceased analytical services. ETS is pleased to offer analytical services to Vinquiry clients moving forward.

Clients who choose to work with ETS will benefit from 42 years of experience and expertise in alcoholic beverage analysis along with our commitment to quality via ISO-accredited analysis. ETS also offers the world’s best turnaround times without sacrificing analytical excellence.

ETS Laboratories and Vinquiry Laboratories are committed to our industry partners' satisfaction and success. Here are a few simple steps to ensure that the transition to ets will be smooth for you: ALREADY HAVE AN ETS ACCOUNT?

CREATE AN ETS ACCOUNT

ACCESS YOUR ETS RESULTS ONLINE

Nothing will change for existing ETS clients. If you are unsure whether your winery has an ETS account, or if you want to update who has access, please contact us.

If you do not already have an ETS account, we invite you to create an account on our website.

Anyone whose email is listed on your ETS account can log in to our website to view and search results, request a courier pickup, order supplies, and more.

L O C A L J U I C E A N A LY S E S AT S AT E L L I T E L A B O R AT O R I E S A L L S AT E L L I T E S

Samples can be dropped off locally for any analysis ETS offers. These common harvest analyses will be run onsite for quicker turnaround.

A N A LY S I S

TECHNIQUE

TURNAROUND

JUICE PANEL

MINERVA

SAME DAY

BUFFER CAPACITY

MANUAL

SAME DAY

ETHANOL

MINERVA

SAME DAY

FREE SO2

FLOW INJECTION

SAME DAY

TOTAL SO2

FLOW INJECTION

SAME DAY

TURBIDITY

TURBIDIMETRY

SAME DAY

VOLATILE ACIDITY

SEQUENTIAL ANALYZER

SAME DAY

GRAPE MATURITY MONITORING PANEL

VARIOUS

SAME DAY

RAPID PHENOLIC PANEL

HPLC

1 DAY

GRAPE PHENOLIC PANEL

HPLC

1 DAY

SCORPIONS BACTERIA JUICE PANEL

SCORPIONS™

2 DAYS

SCORPIONS YEAST JUICE PANEL

SCORPIONS™

2 DAYS

SCORPIONS COMBINED JUICE PANEL

SCORPIONS™

2 DAYS

BRIX GLUCOSE + FRUCTOSE PH TA (TITRATABLE ACIDITY) TARTARIC ACID L-MALIC ACID POTASSIUM NOPA AMMONIA

PA S O R O B L E S , WA L L A WA L L A & NEWBERG

PA S O R O B L E S & NEWBERG

VISIT OUR WEBSITE FOR CURRENT PRICES, AND THE FULL LIST OF O N S I T E W I N E A N A LY S E S .

H A NDLE W I T H

CARE

It’s important to collect and handle harvest samples carefully to ensure accurate and representative results.

We’ve collected our recommendations to help you get the most out of your harvest analyses.

JUICE SAMPLING Most harvest samples received at ETS come to the laboratory as juice.

Berries pressed for a juice sample should be selected from at least 20-40 different clusters, and can easily be pressed by hand in their collection bag – pour the juice into a standard ETS 60mL sample tube and label with your ETS client labels.

Samples should be kept cool to prevent fermentation.

GRAPE SAMPLING FOR PHENOLICS For grape phenolic testing, a representative sample is critical to obtain accurate results, especially in varietals with tight clusters. Samples for the Grape Phenolic Panel should include berries from at least 20-40 different clusters. Clusters can be collected either from harvest containers or directly from the vineyard.

To get a representative sample, all the berries must be stripped from the clusters and mixed before bagging a 300-400 berry sample for analysis (about 500g or 16 oz).

Samples should contain only intact and undamaged fruit to ensure accurate results.

BERRY SAMPLING Take 200-400 berries per block. Pick berries from random clusters on both sides of the row. Take berries from the top and bottom of both the front and back of each cluster. *Samples submitted for berry analysis should contain only intact and undamaged fruit.

We encourage clients to submit berry samples rather than whole clusters. If samples are submitted as clusters, ETS will prepare a berry sample for an additional fee.

LABELING Each bag of berries should be clearly labeled with the client name, sample ID, and analyses to be performed.

ETS provides free sample labels that are pre-printed and barcoded with your client ID – visit our website, or give us a call.

46

GEAR UP FOR HARVEST

Don’t get caught empty handed – order complimentary tubes, pre-printed labels, and shipping pods to take the headache out of collecting and shipping samples.

1. Login to your ETS account and select the winery you're ordering supplies for.

Outside the range of our sample pickup service?

ETS offers free shipping kits, which include an insulated envelope and an ice pack, to help you easily send in samples no matter where you're located.

S H I PP IN G JU I CE S AM P LES F O R R EGU LAR AN ALYS ES

S HI P P I N G JU I CE SAMPLES FOR S CORP I ON ANALYSIS

To prevent problems from fermentation, juice samples should be frozen or boiled for shipment, and clearly marked as either “FROZEN” or “BOILED” depending on the treatment used.

To ensure accurate results, it's important to avoid damaging DNA or killing yeast and bacteria:

Boiling 2. Use the "Get Supplies" button on the dashboard to place a supply order.

Boil samples with a loosely fitting cap to prevent evaporation and concentration.

Do not over-boil.

° Keep samples cool with ice packs.

Ship by overnight delivery using a °parcel carrier like FedEx, UPS, or GSO. Scorpions samples should not be frozen or boiled.

Freezing Freeze the sample in a plastic ETS sample tube. Do not over-fill the tube – leave a small space for the sample to expand when frozen.

Never freeze samples in glass containers to prevent breakage and injury.

47

L O C AT I O N S & SERVICES In addition to our St. Helena headquarters, we operate satellite laboratories across the West coast to bring advanced tools to winemakers' doorsteps and provide local support to other growing wine regions.

These quick guides provide a reference for the 2020 harvest, including weekend hours and convenient services to make it easier than ever to send in harvest samples, including dropbox locations and complimentary courier service.

As always, if you have any questions, just call your local lab and we'll be happy to help.

S T. H E L E N A C A L I F O R N I A

A F T E R H O U R S D RO P B OX ST. HELENA

PHONE

(707) 963-4806

Located at our laboratory, next to the main entrance.

COURIER SERVICE Our complimentary courier service is available in Napa, Sonoma, and Mendocino counties every day ETS is open.

Samples left overnight will be processed when we open the following business day.

SHIPPING ADDRESS

REQUEST A PICKUP

899 Adams Street, Suite A St. Helena, CA 94574

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

SEE INSTRUCTIONS FOR SHIPPING JUICE SAMPLES – P. 41 DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS Monday – Friday: 7am – 8pm

DROPBOX IS LOCKED F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

WEEKEND SCHEDULE

LO D I D RO P B OX E S TAT E C R U S H

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

PICKUP TIME

S AT U R D AY

S U N D AY

AUG 15 – SEPT 04

On Call*

On Call*

SEPT 05 – SEPT 25

9am - 4pm

On Call*

SEPT 26 – NOV 06

9am - 6pm

9am - 4pm

NOV 07 – NOV 22

On Call*

On Call*

Samples are picked up at 10am each weekday, and Saturdays during harvest.

Anything left after 10am will be processed with the next pickup.

OPENING HOURS

2 W. Lockeford Street Lodi, CA

THE DROPBOX IS AVAILABLE WHEN E S TAT E C R U S H I S O P E N : ( 2 0 9 ) 3 6 8 - 7 5 9 5

* TO SCHEDULE ON-CALL SERVICE, PLEASE C A L L B Y 2 P M O N F R I D AY : ( 7 0 7 ) 9 6 3 - 4 8 0 6

49

HEALDSBURG CALIFORNIA

A F T E R H O U R S D RO P B OX HEALDSBURG

PHONE

(707) 433-7051

Located at our laboratory, on the north side of the building.

COURIER SERVICE Our complimentary courier service is available in Napa, Sonoma, and Mendocino counties every day ETS is open.

Samples left overnight will be processed when we open the following business day.

ADDRESS

REQUEST A PICKUP

190 Foss Creek Circle, Suite G Healdsburg, CA 95448

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS Monday – Friday: 7am –7pm

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

D R O P B O X L O C AT I O N S

WEEKEND SCHEDULE

MENDOCINO COUNTY

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

MCNAB RIDGE WINERY

S AT U R D AY

S U N D AY

AUG 15 – SEPT 04

On Call*

On Call*

SEPT 05 – SEPT 25

9am - 4pm

On Call*

SEPT 26 – NOV 06

9am - 4pm

9am - 4pm

NOV 07 – NOV 22

On Call*

On Call*

2350 McNab Ranch Rd, Ukiah, CA 95482 • W E W I L L H A V E S C H E D U L E D T U E S D AY PICKUPS EVERY WEEK • T H I S L O C AT I O N I S O P E N TO A L L W I N E R I E S

* TO SCHEDULE ON-CALL SERVICE, PLEASE C A L L B Y 2 P M O N F R I D AY : ( 7 0 7 ) 9 6 3 - 4 8 0 6

50

WISHING TO DROP OFF SAMPLES.

SONOMA COUNTY ENARTIS 7795 Bell Rd, Windsor, CA 95492 • S A M P L E S W I L L B E A C C E P T E D AT E N A R T I S A N D W I L L B E TA K E N TO E T S L A B O R ATO R I E S FOR TESTING. • PLEASE LEAVE SAMPLES BY 11 AM FOR S A M E - D AY S E R V I C E

PASO ROBLES

CALIFORNIA

A F T E R H O U R S D RO P B OX PASO ROBLES

PHONE

(805) 434-9322

Located at our laboratory, next to the front door.

Samples left overnight will be processed when we open the following business day.

ADDRESS 3320 Ramada Drive, Suite B Paso Robles, CA 93446

COURIER SERVICE We're excited to launch complimentary courier service this September for our clients in the Central Coast.

REQUEST A PICKUP

You can request a courier pickup by logging in to your ETS account, or by calling our Paso Robles lab.

DEADLINE

Please request a pickup by 10 am.

I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS

COURIER SERVICE SERVICE AREA

Monday – Friday: 7am – 7pm

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

D R O P B O X L O C AT I O N S

WEEKEND SCHEDULE

We're currently picking up samples in the Paso Robles and SLO areas. We will continue to expand as demand growsfollow us on twitter for updates.

CENTRAL COAST WINE SERVICES

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

S AT U R D AY

S U N D AY

AUG 15 – SEPT 04

On Call*

On Call*

SEPT 05 – SEPT 25

9am - 4pm

On Call*

SEPT 26 – OCT 30

9am - 4pm

9am - 4pm

OCT 31 – NOV 22

On Call*

2717 Aviation Way #101, Santa Maria, CA 93455

S T O L P M A N V I N E YA R D S

On Call*

* TO SCHEDULE ON-CALL SERVICE, PLEASE C A L L B Y 2 P M O N F R I D AY : ( 7 0 7 ) 9 6 3 - 4 8 0 6

1700 Industrial Way, Lompoc, CA 93436

ENARTIS 270 E Hwy 246 #109, Buellton, CA 93427 FOR ALL CENTRAL COAST DROPBOXES, PLEASE DROP SAMPLES BY 11:00 AM FOR S A M E - D AY D E L I V E R Y M O N D AY - F R I D AY

51

NEWBERG OREGON

A F T E R H O U R S D RO P B OX NEWBERG

PHONE

(503) 537-6245

Located at our laboratory, next to the main entrance.

Samples left overnight will be processed when we open the following business day.

ADDRESS

COURIER SERVICE Our complimentary courier service is available in Salem, McMinnville, Newberg, and the surrounding areas every day ETS is scheduled to be open.

REQUEST A PICKUP

214 W. Hancock Street Newberg, OR 97132

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

HOURS Monday – Friday: 7am – 7pm

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

HARVEST HOURS

WEEKEND SCHEDULE

ROS E B U RG D RO P B OX UMPQUA COMMUNITY COLLEGE

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

S AT U R D AY

S U N D AY

AUG 22 – SEPT 11

On Call*

On Call*

SEPT 12 – OCT 30

9am - 4pm

On Call*

OCT 31 – NOV 22

On Call*

On Call*

* TO SCHEDULE ON-CALL SERVICE,PLEASE C A L L B Y 2 P M O N F R I D AY : ( 5 0 3 ) 5 3 7 - 6 2 4 5

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PICKUP TIME

Samples collected at 11:30 Monday – Thursday.

Anything dropped off after 11:30am will be processed with the next pickup.

912 Umpqua College Rd. Roseburg, OR

WALLA WALLA WASHINGTON

PHONE

HOURS

COURIER SERVICE

(509) 524-5182

Monday – Friday: 7am – 7pm HARVEST HOURS

ADDRESS

A F T E R H O U R S D RO P B OX WA L L A WA L L A

3020 E. Isaacs Ave. Walla Walla, WA 99362 I F YO U N E E D TO S H I P S A M P L E S , P L E A S E S E N D T H E M D I R E C T LY T O O U R S T . H E L E N A LAB: 899 ADAMS STREET, SUITE A ST. HELENA, CA 94574

Located at our laboratory, next to the main entrance.

Samples left overnight will be processed when we open the following business day.

WEEKEND SCHEDULE

Our complimentary courier service is available in Walla Walla and the surrounding areas every day ETS is scheduled to be open.

REQUEST A PICKUP

You can request a courier pickup by logging in to your ETS account, or by calling our lab.

F O L L O W U S O N T W I T T E R F O R U P D AT E S : TWITTER.COM/ETSLABS

S AT U R D AY

S U N D AY

AUG 22 – SEPT 11

On Call*

On Call*

SEPT 12 – OCT 30

9am - 4pm

On Call*

On Call*

On Call*

OCT 31 – NOV 22

* TO SCHEDULE ON-CALL SERVICE,PLEASE C A L L B Y 2 P M O N F R I D AY : ( 5 0 9 ) 5 2 4 - 5 1 8 2

DEADLINE

Please request a pickup by 10 am This allows us to ensure speedy turnaround on time-critical harvest analyses.

DROPBOX IS LOCKED. F O R T H E P I N C O D E , C A L L U S , O R LO G I N TO YO U R E T S A C C O U N T A N D V I S I T “ C O N TA C T ”

D R O P B O X L O C AT I O N S PROSSER

R E D M O U N TA I N COOPER WINE CO. AUGUST-JANUARY

RICHLAND CENTRAL INDUSTRIAL SALES

WOODINVILLE W O O D I N V I L L E C U S TO M CRUSH

Dropbox

401 7th St. Prosser, WA

35306 N Sunset Rd. Benton City, WA

2235 Henderson Loop Richland, WA

14030 NE 145th St., Suite B Woodinville, WA

PICKUP TIME: 11AM

PICKUP TIME: 11:30 AM

PICKUP TIME: 12 PM

PICKUP TIME:

PLEASE DROP SAMPLES BY 10:30 A M F O R S A M E - D AY D E L I V E R Y M O N D AY - F R I D AY

PLEASE DROP SAMPLES BY 11 A M F O R S A M E - D AY D E L I V E R Y M O N D AY - F R I D AY

PLEASE DROP SAMPLES BY 11:30 A M F O R S A M E - D AY D E L I V E R Y M O N D AY - F R I D AY

PLEASE DROP SAMPLES BY 2 PM FOR OVERNIGHT SHIPMENT M O N D AY - F R I D AY

53

WWW.ETSLABS.COM S t. H e l e n a C A

|

Healdsburg CA

INFO@ETSLABS.COM |

PA S O R OBLE S C A |

(707) 963-4806

NEWBERG OR

|

Wall a Wall a WA