3 Comments

New Moon New Shoots

Every morning I wake up and tend to my microbial and plant life. My sourdough starters get a feeding of flour and my plant life gets water. This was a particularly exciting morning however because I planted seeds last week for this years vegetable garden and the kale has sprouted! It looks like little green martins peeking up out of the soil for now but in another week I know that it will be scrumptious baby kale.

20150420_073530[1]20150420_073335[1]

20150414_174837[1]20150414_175531[1]

Outside my vegetable garden is also starting to show signs of life. My rhubarb is poking it’s bulbous head out of the soil, my french tarragon is breaking its first buds and my lemon balm, sage, thyme, lavender, chives and oregano are all following suit. We are still about a month or so away from being safe from frost damage however so until then I will have to wait in anticipation to plant the rest of my gargen.

20150414_180933[1] 20150414_180914[1]  20150414_180923[1]20150414_180901[1]

Lucky for me vineyard work has started so I can easily distract myself in the vines. The first job we have to accomplish is pruning away all the dead vines stocks that are above ground. Once that is finished we will unhill the vines we buried in the fall and tie up the stocks. We need a few spots in the vineyard to dry out a little more before we can send the tractor down to unhill. But with a few more days of nice sun like we had this past weekend we will be in great shape.

In the winery there is also work to be done. When I stopped by yesterday I was just in time to help Tim with the end of four rackings he had been doing that morning. We are bottling in a week in a half so it is crunch time with the white wine to make sure it is bottle ready. In other words we must make sure it is dry, shelf stable and clear.

The wine must be dry so that there is no chance for microbial activity after bottling. If there is any residual sugar the wine is at risk to undergo another fermentation which would make it fizzy or bacteria could become active and create a haze in the bottle.

We also want the wine to be cold stabilized. You might ask what I mean by this. Have you ever drank a wine and noticed at the end of the bottle there were little crystals? That’s tartrate. What happens is that tartaric acid (one of the acids present in wine) precipitates out of solution and forms a solid crystal. Wineries can induce this crystallization before bottling by lowering the temperature of the wine. Once the excess tartrate has precipitated out of the wine it settles to the bottom and the wine can be racked.

Lastly the wine can be clarified using a fining agent to get rid of any haze and provide a clear polished looking product. Fining involves the use of an enzyme or ionic substance to bind with particles suspended in wine causing them to precipitate out of solution. This can be done using a variety of substances. We used egg whites on our Pinot noir which uses an adsorbent enzymatic bond to clarify the wine. As well yesterday we added bentonite to our Vidal as a final clarifying measure. Bentonite is a very fine clay that works by forming an ionic bond with proteins and bacteria to remove them from the wine.

It’s a lot of work but the beauty of a clean crisp clear glass of wine makes it worth every step. Salute!

20150414_190328[1]

3 comments on “New Moon New Shoots

  1. Thanks!!!

    Date: Mon, 20 Apr 2015 13:43:22 +0000 To: dianebeckett@hotmail.com

  2. Are eggs common in the industry? I would think bentonite would be a favourite because nobody is allergic to it?

    • Eggs are very common mostly because of their availability and how easy they are to use. I believe since the residue left in the wine after fining is negligible they is no risk of allergy.. but I not 100% sure of that. They are also useful for removing tannins which bentonite doesn’t remove.
      Bentonite on the other hand is a good fining agent but it relies on proteins having a positive charge at the wine pH in order to bind them, only binds large compounds, and it can remove aromatic compounds in the wine.
      They’ve been doing more research into the use of plant proteins in wine fining and have had good results but they are not widely available yet. They need to do more research because it’s not well understood how much of the plant-derived fining agent is left in the wine after the fact and there could be potential for gluten allergy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: