Introduction
In this series, we’ve been exploring the impact of implementing science and technology across the entire winemaking process — and how access to near real-time data ensures quality and consistency in every bottle.
Some say the journey matters more than the destination. In winemaking, both are equally important. Like a compass, FT-IR spectroscopy guides producers through each stage, helping them make informed decisions along the way.
As this four-part series wraps up, we’re shining a spotlight on the advantages of using FT-IR analysis in the final stages of wine production: blending and bottling.
Blending and Bottling
At this point in the process, testing is more than just a best practice, it’s the last line of defense. By analyzing sugar, acid, and pH levels in the finished wine, final adjustments can be made to meet quality control guidelines and standards.
As referenced in the third article of our series, From Grapes to Glass: Testing Must Under Fermentation Using FT-IR, it’s important to measure sugar levels throughout fermentation; too much sugar can lead to additional (and undesired) fermentation. After fermentation, it is important to check levels of residual sugar in the wine to ensure the wine meets the intended taste profile and mouth feel – with dry wines typically having less than 4 g/L of residual sugar, and sweeter dessert style wines such as Port or Ice-wines having more than 45 g/L.
In conjunction, acidity and pH levels should be monitored and kept stable, as wines with a higher pH (and therefore lower acidity) are more susceptible to post-bottling spoilage from organisms like Brettanomyces or Lactobacillus. Malic acid levels should also be monitored during blending and bottling, as its presence on wines that haven’t fully completed malolactic fermentation can lead to the conversion of malic acid to lactic acid, which can cause instability in bottled wine, along with cloudiness, fizz and off-flavors. That being said, some wines, such as Rieslings or Sauvignon Blancs, which are known for their crispness, are intentionally bottled with malic acid, as they have been protected from this instability through sterile filtration, adequate SO2 management, and lower pH levels.
Blending is also informed by FT-IR data. Winemakers may use this final opportunity to balance flavors and improve textures in the finished product across different batches, ensuring a consistent experience consumers have come to expect..
Labeling Liabilities
When it comes to ethanol content, accuracy isn’t just important, it’s the law. Agency-governed wine labels are subject to regulatory standards. They require precisely accurate details such as alcohol content and allergen warnings. Adhering to these guidelines is essential to avoid costly penalties and legal disputes. Although many government agencies require specific methods for analysis to meet labeling requirements, QC checks with FT-IR to ensure ongoing conformity with these labels are recommended..
Beyond regulatory requirements is customer satisfaction. Today’s consumers are calling for more transparency about the products they purchase. For winemakers, providing science-based details like health warnings, total contents, vintage, and varietal, builds trust and elevates their brand in a competitive market.
A Quality Investment
Data-driven decisions with a focus on quality are paramount. That’s why winemakers are committing to a more thorough quality-control process, which involves testing at every stage of the winemaking process.
Many wine producers are finding that they can no longer bear the delays and long-term costs associated with using third-party testing labs for day-to-day testing. Instead, they’re investing in in-house analyzers, such as FT-IR technology, because near real-time results prevent costly quality irregularities, leading to improved margins and revenue. As mentioned previously, analytical testing methods, such as HPLC and ICP-MS, still have a big role to play in wine testing and are necessary for many regulatory requirements. However, the value of rapid testing for rapid decision making is clear.
Ideal for versatility and routine analysis throughout vinification, including must, must under fermentation, and blending and bottling, our state-of-the-art LQA 300 FT-IR spectrometer allows access to accurate data at the push of a button.
FT-IR Measures Up
Combining modern optics, simple operation, and intuitive software into one powerful, yet compact instrument, the LQA 300 FT-IR analyzer offers a straightforward workflow and accurate results for multiple components in less than 45 seconds.
The table below summarizes the validation statistics of calibrations for finished wines using the LQA 300 system. The standard calibration included with the LQA 300 was developed utilizing hundreds of wine samples, including red, white, rosé, sparkling and sweet varieties of vintages from 2007 to 2020 from the following countries: France, Spain, Italy, Germany, Austria, Portugal, Croatia, Slovenia, USA, Canada, Chile, Argentina, Australia, New Zealand, South Africa. The product variability included in the calibrations makes them robust and broadly applicable. To ensure optimal performance for local sample differences, a local slope and intercept adjustment, which can be easily completed on the instrument’s onboard ResultsPlus software, is recommended.
Performance, speed, ease of use, uptime, and connectivity make the LQA 300 an efficient choice for routine analysis throughout the entire winemaking process, from harvesting to vinification to ageing and bottling.
We hope you’ve enjoyed our 4-part series on the use of FT-IR in winemaking. If you’re ready to learn more about how FT-IR and Perten’s LQA 300 can help you balance the art and science of wine making, let’s talk!