Winery table wine

The procedures used in winery operations vary greatly, depending on the types of products produced and their market. A small winery producing only one type of red wine may need only a few different analyses. A winery producing grape juice, grape concentrate, table wines, dessert wines, special natural (flavored) wines, vermouth, fruit wines, high-proof spirits, and commercial brandy will require many different types of analyses. 

San Joaquin Valley (Calif.) table wines (wines with less than 14% ethanol) represent about 80% of wine production in California. In two large wineries there, the malo-lactic fermentation is inhibited and does... 

Enological techniques have developed over the past 10-20 years so that it is possible now for the commercial-scale winery to ensure the biological stability in the bottle of young sweet table wines. This has made possible the production and marketing of inexpensive sweet white table wines and the introduction of balanced, pleasant-tasting, low-sugar reds as well. It has led further to the introduction of the very sweet Concord or berry-flavored red table wines and to the development of a host of sweet wines of various colors specially flavored with mixtures of extracts of fruits, berries, and herbs. 

Trends in White Wine Consumption. The 1970s have brought increasing consumer interest in white table wines. In 1979, California wineries shipped 114 million gallons of white wine to markets, up from 38 million in 1974. The 1979 shipments represented 53 percent of the total table wine shipped that year (Table V). 

Metallic Instability. Instability resulting from excess iron or copper is rare in North Coast white table wines. Sources of these metals are brass or iron valves and fittings used in older wineries. Post-1966 construction of new wineries has involved extensive use of stainless steel, reducing the need for concern about metal instability. 

The production of wine for sparkling wine is similar to that for table wines. In fact, most wineries do not make wine specifically for sparkling wine but select the most appropriate wines from their still wine inventories. 

Winery E. The second bulk wine producer sells over 1,000,000 cases annually. Base wines for sparkling wine are selected from a huge inventory of new table wines stored in tanks of up to 300,000-gallon capacity at temperatures held below 8° C year round. White wines do not undergo malo-lactic fermentation. The malo-lactic fermentation is complete in red wines, which are aged for at least one year. Base wines are processed to be heat and cold stable. The pH and total acidity are adjusted by ion exchange and/or addi-... 

The tremendous expansion of cooperage that took place in the Interior Valley during this period was a direct result of the large increases in table wine demand. A general rule is that one ton of grapes yields approximately twice the volume of table wine compared with dessert wine, which explains the need to increase storage cooperage in addition to the other winery equipment necessary to handle this increased volume of production. 

Interior Valley wineries primarily designed to produce dessert wine used pomace removal methods which were not acceptable for table wine production both from the quality and sanitary viewpoints. Pomace removal meant... 

Many Interior Valley wineries centrifuge the wines after the first racking and before any fining. See Figure 7. As stated earlier, red table wines undergo malo-lactic fermentation soon after production, and many winemakers will not fine these wines until after completion of this fermentation. 

The same chemical principles presented by the speakers on red (p. 59) and white table wine (p. 29) production are applicable to table wine production in the Interior Valley. Differences in the size of the winery operations and grape maturity are attributable to regional climatic conditions. With modern viticultural practices, the grapes grown for winemaking in this interior region now produce quality wines and they also comprise the largest volume of table wines produced in California. 

I do not know of any wineries that use cultures of flor-type yeasts for the alcoholic fermentation. (Strains of yeast that have a film stage after alcoholic fermentation are called flor types.) In our winery, we are very careful to isolate the operations where the flor-type yeasts are used. We also sterilize any residues produced from the flor-type yeasts. We do not want the flor-type yeasts to become indigenous to our region since they may complicate production of table wines. 

Aldehyde Levels in Different Varieties and Styles of Wine. The derivatization procedure described above was used to determine aldehyde levels in several different wines (Table 4). The wines were made in the UCD Department of Viticulture and Enology winery using standard procedures. As expected, acetaldehyde was the predominant aldehyde in all samples, with highest levels observed in the Sherry (Table 3). The acetaldehyde concentrations are consistent with those obtained by enzymatic analysis of acetaldehyde in table wines and Sherries (38). 

In 2014, there were 839 bonded wineries in the South (Fisher, 2014). Of all the southern states, Virginia had the most wineries with 213. Mississippi had the fewest of not only the southern states, but of all 50 states in the country, with only one bonded winery (Table 16.1). Only three states in the South have processing production reported in the USDA-NASS (2013) survey. The total processing and total processing wine production have the same reporting numbers, and therefore, it can be assumed almost all reported processing production is for wine in these states. 

Copper. In the presence of sulfur dioxide, copper-protein cloudiness may develop in white wines. Only small amounts of copper (about 0.3 to 0.5 mg/liter) cause cloudiness. Widespread use of stainless steel in modern wineries has reduced copper pickup, but many wineries routinely test their wines for copper. Atomic absorption spectrophotometry is the method of choice (51) although reducing sugars and ethanol interfere, and correction tables must be used (107). To reduce this interference, chelating and extracting with ketone is recommended (108). Lacking this equipment colorimetric procedures can be used, especially with di-ethyldithiocarbamate (3, 4, 6, 9,10, 22,109). Neutron activation analysis has been used for determining copper in musts (110). 

Check Lists. Tables I and II list groups of quality control check points which should be monitored for each wine lot during the corresponding phases in the winery. The quality control manager should... 

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