If you haven’t worked in a wine laboratory or QC lab, understanding the importance of lab analysis may seem like one big puzzle. Furthermore, knowing how to adequately monitor the wine’s chemistry and microbiology can seem daunting.
What measurements are important (i.e., essential)? How do you accomplish receiving those measurements? And what’s the cost?
All of these are valid questions, and while many enologists may value lots of analytical measurements, I’m going to take the time to simplify wine analysis down to bare bones essentials. The focus of this session will be for start up operations or small operations that may have limited resources to put towards analytics. Nonetheless, all attendees will take away some easy tips and practical next steps for immediate application.
During the webinar, “Fundamentals of the Winery’s Lab” the following topics were covered:
- Why do we measure wine’s chemistry and microbiology?
- Do you have to measure anything with the juice or wine? And if so, why?
- Baseline essential analytical methods every winery should have, and various ways to obtain that numerical value.
- A schedule on which analyses are important to do at various stages of wine production.
Video length: 1 hour, 3 minutes