Winery Analysis Survey. Question Title * 1. Which contaminants are you routinely testing for today? (please select all that apply) Haloanisoles (TBA,TCA etc) Brettanomyces (4-ethyl phenol. 4-ethyl guaiacol etc) Other spoilage yeasts Glyphosate Smoke taint Bacteria (Lactic acid and/or Acetic acid) Other (please specify) Question Title * 2. Which contaminants are you testing for most frequently? Please rank from 1 to 6 with 1 being most frequent. Question Title * 3. What are the areas in the winery where you check for contamination? (please select all that apply) Empty tanks Tank headspaces Empty barrels Corks Other wine storage vessels Structures (walls, drains, floors). Hoses In the wine Other (please specify) Question Title * 4. How often do you test these areas? Testing frequency Empty tanks Daily Weekly Prior to filling/use Monthly Other Does not apply Empty tanks Testing frequency menu Tank headspaces Daily Weekly Prior to filling/use Monthly Other Does not apply Tank headspaces Testing frequency menu Empty barrels Daily Weekly Prior to filling/use Monthly Other Does not apply Empty barrels Testing frequency menu Corks Daily Weekly Prior to filling/use Monthly Other Does not apply Corks Testing frequency menu Other wine storage vessels Daily Weekly Prior to filling/use Monthly Other Does not apply Other wine storage vessels Testing frequency menu Structures (walls, drains, floors). Daily Weekly Prior to filling/use Monthly Other Does not apply Structures (walls, drains, floors). Testing frequency menu Hoses Daily Weekly Prior to filling/use Monthly Other Does not apply Hoses Testing frequency menu In the wine Daily Weekly Prior to filling/use Monthly Other Does not apply In the wine Testing frequency menu Other (please specify) Question Title * 5. Which laboratory testing resources do you use for testing? Contaminant Contaminant Contaminant Laboratory at the winery Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Laboratory at the winery Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Laboratory at the winery Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Laboratory at the winery Contaminant menu External laboratory Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other External laboratory Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other External laboratory Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other External laboratory Contaminant menu Other (please specify) Question Title * 6. Which other test resources do you use and where do you use them in the winery? Winery area Winery area Winery area Sensory analysis - Winemaker/Enologist Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Sensory analysis - Winemaker/Enologist Winery area menu Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Sensory analysis - Winemaker/Enologist Winery area menu Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Sensory analysis - Winemaker/Enologist Winery area menu Sensory analysis - Cellar staff Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Sensory analysis - Cellar staff Winery area menu Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Sensory analysis - Cellar staff Winery area menu Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Sensory analysis - Cellar staff Winery area menu Visual inspection Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Visual inspection Winery area menu Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Visual inspection Winery area menu Empty tanks Empty barrels Headspaces Hoses Corks Structures Other wine vessels Other Visual inspection Winery area menu Other (please specify) Question Title * 7. How long does the testing take? Contaminant Contaminant Contaminant Immediate results Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Immediate results Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Immediate results Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Immediate results Contaminant menu 1-2 hours Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other 1-2 hours Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other 1-2 hours Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other 1-2 hours Contaminant menu Next day Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Next day Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Next day Contaminant menu Haloanisoles Brettanomyces (4EP/4EG) Other spoilage yeast Bacteria (Lactic and Acetic acid) Glyphosate Smoke taints Other Next day Contaminant menu Other (please specify) Question Title * 8. How would you rank the following criteria? (1 being most important). Question Title * 9. In which areas of the winery would you like to improve your testing capabilities? Question Title * 10. How reliable are the results from your current testing? Very good Moderately good Poor Which areas are the most problematic? (please specify) Question Title * 11. Which contaminants would you like to test for in the future, even if the capability does not currently exist? Question Title * 12. Where would you like to improve quality most in your overall winemaking process? Done
