Enology Notes

Enology Notes #130, June 19, 2007

To: Regional Wine Producers

From: Bruce Zoecklein, Head, Enology-Grape Chemistry Group, Virginia Tech

Subject: New Edition of Winery Planning and Design CD Available; Advanced Technical Meeting: Management of Sulfur-Like Odors in Wines; American Society for Enology and Viticulture – Eastern Section Conference and Symposium, July 15-17, Lehigh Valley, PA; Upcoming Virginia Tech Enology Service Laboratory Closure for Upgrades.

1. New Edition of Winery Planning and Design CD Available.  Edition 13 is an expanded CD that covers additional topics. Each subject area is reviewed in a simple-to-read outline form.

The Winery Planning and Design CD, Edition 13, is available through Practical Winery and Vineyard magazine.

Email them at ,
or call (415) 479-5819.

For additional details, see Enology Notes #129.

2. Advanced Technical Meeting: Management of Sulfur-Like Odors in Wines. This program will be conducted on two dates, and in two locations:

          July 9, Veritas Winery, 1:00 pm-4:30 pm

          July 10, Hillsborough Vineyards, 1:00 pm-4:30 pm

Nearly 100 volatile sulfur compounds have been reported in wines. Some contribute to varietal character and complexity, while others to off sulfur-like odors (SLO). It is essential that winemakers understand the nature of SLO and how to effectively manage their complex sensory impact.

This program will highlight practical management activities and include the following:

• Sensory impact of various SLO and identification of SLO
• Monitoring fermentable nitrogen
• Impact of processing method on fermentable nitrogen
• Pre- and fermentation nutrient adjustments

• Optimum nutrient levels
• Types of nutrient supplements

• Relationships between micronutrients and fermentable N
• Importance of timing of nutrient additions
• Negative impact of excessive N, wrong sources, and poor timing

• Relationships between pre-fermentation non-soluble solids level and SLO

• Yeast species and strain impact on SLO
• Oxygen management
• Carbon dioxide management, process stirring

• Remedial treatments, the good, the bad, and the non-viable, when and how
• Sur lee and yeast fining
• Microoxygenation
• Aeration
• Tannin additions
• Silica additions
• Copper

• Impact of closure type on post-bottling SLO

In order to receive handout materials, you must RSVP to Terry Rakestraw at by July 6.

For additional information on sulfur-like odors, see the Enology Notes index.  Click “volatile sulfur compounds.”

3. American Society for Enology and Viticulture – Eastern Section Conference and Symposium, July 15-17, Lehigh Valley, PA. The program will be highlighted by a symposium titled “Soil Moisture and Vine Vigor.” Additional information is available at http://www.nysaes.cornell.edu/fst/asev/.

4. Upcoming Virginia Tech Enology Service Laboratory Closure for Upgrades. Virginia Tech’s Enology Service Laboratory will be closed for upgrades July 2-6, 2007. Samples for analysis must be received by Friday, June 29, or after Monday, July 9, 2007.

Subscription to Enology Notes. All past Enology Notes newsjournals are posted on the Enology-Grape Chemistry Group's web site at: http://www.vtwines.info/.

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Dr. Bruce Zoecklein
Professor and Enology Specialist Head Enology-Grape Chemistry Group
Department of Food Science and Technology, Virginia Tech
Blacksburg VA 24061
Enology-Grape Chemistry Group Web address: http://www.vtwines.info/
Phone: (540) 231-5325
Fax: (540) 231-9293
Cell phone: 540-998-9025
Email: