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Wine Business Monthly Wine Trials Forum

"Trials are the embodiment of a winemaker's pursuit of quality."

Whether you're attempting to find the right fermentation temperature for Pinot Noir or the perfect Sauvignon Blanc yeast, it's always helpful to ask around. Every harvest, winemakers around the country create their own winemaking trials in pursuit of the finest wine possible. The Wine Business Monthly Trials Forum is a space for winemakers to share their trials so that all can learn from their findings.

Please submit your trials--and the results--here so that we can continue to advance winemaking in the United States.
1.Name of Contact Person (person we should contact with questions)
2.Email Address
3.Winery Name
4.Winemaker Name
Trial Details
Please answer the questions below for your trial. Please submit only ONE individual trial at a time.
5.Trial Name

Example: "Harvesting at Different Phenolic Levels in the Vineyard "(Required.)
6.Varietal(Required.)
7.Vintage(Required.)
8. Appellation or Region where the grapes are from(Required.)
9.Objective of Trial

Example: The objective of the trial is to analyze phenolic levels and sensory factors in wine when Adelaida District Cabernet Sauvignon is picked at different Brix levels.(Required.)
10.Description of the Trial (general methods, techniques and conditions tested; 2,000 character max)

Example: A block consisting of 2.14 acres of Cabernet Sauvignon Clone 4 on Riparia Gloire rootstock was used for the trial. The density of the block is 6.5 x 3 feet consisting of 2,234 vines per acre. The grapes were sampled twice a week to determine the total anthocyanin levels available. Having observed previously that the phenolic levels tend to follow a bell curve, we wanted to pick the grapes at three different Brix levels—one before the peak phenolic level, one at peak phenolic level and one past the peak phenolic level. The block was harvested by choosing every third row—therefore creating three different picks. The first part of the block was harvested at 26.3° Brix, before the phenolic levels were leveling off. The second part of the block was harvested at 26.6° Brix, when the phenolic levels were flat. The third part of the block was picked at 27.6° Brix, when phenolic levels were starting to drop. The first part of the block reached a peak level of 1,132 total anthocyanins. The second part of the block reached a peak level of 1,133 total anthocyanins and the third part of the block peaked out at 1,133 levels.(Required.)
11.Please enter a description of each of the lots of your trial
Example:
Lot 1: Cabernet Sauvignon Part 1—Harvested at 26.3° Brix
Lot 2: Cabernet Sauvignon Part 2—Harvested at 26.6° Brix
Lot 3: Cabernet Sauvignon Part 3—Harvested at 27.6° Brix(Required.)
12.Trial Conclusions: Objective scientific results and subjective conclusions (1,000 characters max)

Example: While the levels of three picks were similar in terms of total anthocyanin levels, the bound anthocyanin levels were quite different even though all three fermentations received the same treatment. The first part currently stands at 221 bound anthocyanins, the second part currently stands at 222 bound anthocyanins as well, while the third part stands currently at 301 bound anthocyanins—an increase of 36 percent in stable color. The reason probably has to do with the increased level of tannins generated in part three—a peak of 1,489 ppm of tannins versus levels of 1,209 ppm of tannins for part 2 and 1,259 ppm of tannins in part 1. A noticeable increase in puckering was observed in the third pick which would explain the higher tannin extraction and therefore the increased binding of anthocyanin levels. We believe that hanging longer on the vine has dehydrated the grapes and caused more tannins to be generated. This created a better environment to bind more anthocyanin molecules and to stabilize them.(Required.)
13.Would you be interested in pouring your trial wines for other winemakers at one of these conferences? (Check box if interested for that show)
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