Appalachian State University’s

Enology Services Lab

2012 Report Introduction

• Data pulled from over 1,000 samples submitted between July 2010 and January 2012 (roughly 5,000 data points)

• In this report we will go through juice then wine sample data Full List of Varietals Submitted (Juice and Wine Samples)

Aglianico Maréchal Foch Seyval blanc Albariño Marquette St. Croix Barbera Merlot Symphony Cabernet Franc Montepulciano Syrah Cabernet Sauvignon Muscat Tempranillo Carlos Nebbiolo Touriga Nacional Catawba Niagara Traminette Chambourcin Noble Vermentino Chancellor Noiret Vidal blanc Chardonel Norton Viognier Chardonnay Petit Mensing Vogue blanc Concord Petite Verdot Zinfandel Diamond Pinot gris Frontenac Pinot noir Landot noir Riesling Also Submitted: Magnolia Sangiovese Cider Malbec Sauvignon blanc Fruit Wine Juice Samples

• Over 250 juice samples Sample Variety (Juice) Percent Chardonnay 11.0% submitted, with 222 Viognier 7.8% having varietal specified Cabernet Sauvignon 7.3% • Nine varietals made up Merlot 7.3% Seyval Blanc 7.3% 64% of juice submissions; Cabernet Franc 6.4% the remaining 36% Sangiovese 6.4% dispersed between 25 Chambourcin 5.5% Traminette 5.0% additional varietals Total 64% Juice Varietals Breakdown

Vinifera Red (38% of Total) Percent Vinifera White (29% of Total) Percent Merlot 18.8% Chardonnay 37.5% Cabernet Sauvignon 18.8% Viognier 26.6% Cabernet Franc 16.5% Pinot Gris 14.1% Sangiovese 16.5% Riesling 12.5% Syrah 10.6% Vermentino 6.3% Petite Verdot 5.9% Petit Mensing 1.6% Tempranillo 4.7% White Vinifera Blend 1.6% Aglianico 2.4% Malbec 2.4% Barbera 2.4% Syrah/Viognier 0.0% Nebbiolo 1.2% Zinfandel 0.0%

Hybrid Red (12% of Total) Percent Hybrid White (18% of Total) Percent Chambourcin 46.2% Seyval Blanc 41.0% Maréchal Foch 15.4% Traminette 28.2% Frontenac 7.7% Vidal Blanc 10.3% Norton 7.7% Chardonel 5.1% St. Croix 7.7% Hybrid White (unspecified) 15.4% Landot Noir 7.7% Marquette 3.8% Noiret 3.8% Now some juice data:

All Juice Samples

BRIX TA pH Malic YAN

Mean 19.74 5.46 3.71 338.3 206.1

Max 28.20 16.40 4.48 953.0 844.0

Min 6.00 2.20 2.81 6.3 21.0

Std Dev 3.34 2.76 0.36 197.8 102.6

Distribution: Distribution: Vinifera Red Hybrid Red

BRIX TA pH Malic YAN BRIX TA pH Malic YAN

Mean 20.63 4.42 3.86 262.4 171.6 Mean 20.64 8.35 3.38 326.1 252.3

Max 24.30 10.30 4.48 640.0 844.0 Max 25.30 15.90 3.93 512.0 774.0

Min 16.50 2.20 3.11 51.4 44.0 Min 13.30 3.70 3.06 98.0 115.1

Std Dev 1.81 1.64 0.29 123.1 93.0 Std Dev 2.66 3.45 0.23 147.4 139.5

Vinifera White Hybrid White

BRIX TA pH Malic YAN BRIX TA pH Malic YAN

Mean 19.72 4.87 3.82 360.8 225.0 Mean 16.87 7.00 3.34 436.2 230.6

Max 25.00 9.78 4.32 925.0 362.0 Max 28.20 16.40 3.75 953.0 520.4

Min 6.00 2.80 2.81 6.3 31.0 Min 6.30 3.08 2.89 36.0 21.0

Std Dev 3.22 1.48 0.34 259.6 72.4 Std Dev 5.10 4.18 0.25 260.1 152.5

Notes: • YAN on Vinifera Reds low on average. • TAs for Hybrid Reds higher than those for Vinifera Reds in this data. • Brix for Vinifera Whites higher than those of Hybrid Whites. Juice data by varietal: Harvest 2010 and 2011

pH of selected varieties with multiple samples of pH < 3.5 Brix Averages in Popular Varietals Varietal Mean Std Dev 2010 and 2011 Varietal Mean Std Dev Seyval Blanc 3.14 0.20 Sangiovese 21.36 1.22 Traminette 3.43 0.11 Cabernet Franc 20.94 1.67 Chambourcin 3.54 0.22 Merlot 20.64 1.77 Chardonnay 20.34 1.34 TA of selected varieties with Viognier 19.94 3.59 multiple samples of TA > 8g/L Cabernet Sauvignon 19.92 1.90 Varietal Mean Std Dev Pinot Gris 18.29 5.07 Seyval Blanc 11.28 3.91 Riesling 15.92 3.40 Cab Sauv 5.66 2.13 Cab Franc 4.29 2.20 Brix Brix

TA TA

Brix Brix

TA TA Average Brix and TA Juice Samples 2010 and 2011 Reds Brix Std Dev TA Std Dev Hybrids 2010 21.44 1.99 7.96 3.18 Hybrids 2011 19.69 3.28 9.00 4.00 Vinifera 2010 21.40 1.66 4.56 2.11 Vinifera 2011 20.11 1.73 4.33 1.25

Whites Brix Std Dev TA Std Dev Hybrids 2010 20.10 6.14 4.71 0.76 Hybrids 2011 15.92 4.44 7.64 4.52 Vinifera 2010 19.48 3.43 4.77 1.41 Vinifera 2011 19.94 3.04 4.95 1.54

All Juice Samples Brix Std Dev TA Std Dev 2010 and 2011 19.74 3.34 5.46 2.76 Brix and TA for Selected Varietals 2010 and 2011

30.00 30.00

Brix 25.00 25.00

20.00 20.00

Cab Sauv

Chardonnay 15.00 15.00 Chambourcin TA (g/L) TA Seyval 10.00 10.00 Brix (g/100ml)Brix TA

5.00 5.00

0.00 0.00 8/9 8/19 8/29 9/8 9/18 9/28 10/8 10/18 10/28 11/7 Analysis Date (Harvest 2010 and 2011) Brix v TA All Juice Samples with Brix > 13.0o

18.00 Statistically, this is y = -7.557ln(x) + 28.246 16.00 R² = 0.0935 not showing a 14.00 relationship in grape 12.00 development

10.00 between Brix and

TA (g/L)TA 8.00 TA. However, one 6.00 challenge is not 4.00 knowing if some 2.00 samples are 0.00 chaptalized juice. 12.50 17.50 22.50 27.50 32.50 oBrix Another way to look at balance in your grapes: divide Brix by TA

35.5 % of valid values from 2010 and 2011 harvest are between desired range of 3.5 to 5 (n=200)

Something to think about: Vineyard altitude blending Samples grown at various vineyards at ~ 2,000 to 3,000' altitude compared to all other samples: Some top TA numbers produced at higher altitudes: Some top Brix numbers from general samples: Sample Variety TA BRIX pH Malic Sample Variety TA BRIX pH Malic Marquette 13.06 22.20 3.15 Cabernet Sauvignon 4.40 24.00 4.11 187.00 Seyval Blanc 12.00 17.80 3.10 520.38 Vermentino 4.50 23.60 4.08 Maréchal Foch 11.53 19.80 3.13 Merlot 4.22 23.50 3.75 640.00 Seyval Blanc 11.00 18.50 3.08 514.60 Merlot 3.20 23.20 4.00 Petit Verdot 10.05 22.00 3.14 Petite Verdot 4.20 23.00 3.87 Noiret 10.00 15.90 3.15 Cabernet Franc 2.70 23.00 4.18 Cabernet Sauvignon 9.90 19.50 3.10 Viognier 3.92 23.00 4.21 Riesling 9.78 16.50 3.14 Syrah 4.20 22.90 4.23 Seyval Blanc 9.12 19.10 3.15 Viognier 3.50 22.80 4.27 Seyval Blanc 8.70 20.80 3.09 396.63 Petite Verdot 4.80 22.80 3.78 Chardonnay 8.70 20.70 3.10 Cabernet Franc 2.20 22.80 4.16 83.90 Chardonnay 8.70 20.90 3.10 Petite Verdot 5.80 22.80 4.09 Seyval Blanc 8.60 3.51 378.35 Cabernet Franc 8.00 22.60 3.27 229.00 Maréchal Foch 8.50 3.90 507.26 Chardonnay 4.10 22.60 3.98 332.64 Chardonel 8.10 23.70 3.18 Viognier 3.70 22.50 4.20

Note: TA values for higher altitude group are statistically higher than general samples. (No statistical difference in Brix)

Brix v TA: Altitude Grapes and All Samples 18.00

16.00

14.00

12.00 All Juice

y = -0.1788x + 12.237 Samples 10.00 R² = 0.0272

8.00

TA (g/L) TA Altitude Juice

6.00 Samples

4.00

2.00 y = -0.1009x + 7.4187 R² = 0.0111 0.00 5.50 10.50 15.50 20.50 25.50 30.50 Brix (g/100ml) Moving on to Wine Samples Wine: Varietals Submitted • Of roughly 800 wine Wine Types of Labeled Samples (n=452) samples, only 452 Wine Type Percent had varietal Vinifera 69.07% Hybrid 20.99%

designations American 5.64% (something for us to Fruit 3.16% work on) Cider 1.13%

• 45 varietals total Out of designated samples, 52% were from • More info on these varietals: Sample Variety Percent

regional origin of Chardonnay 12.61% grape would also Cabernet Sauvignon 8.63% improve data utility Syrah 8.63% Chambourcin 7.96%

Cabernet Franc 7.30%

Merlot 7.08%

Wine Stats I

All Wine Samples

Malic FSO2 TSO2 TA pH VA Alcohol RS Mean 100.10 23.08 108.87 6.19 3.65 0.06 12.44 1.64 Max 676.00 197.00 332.00 13.90 4.54 0.35 18.28 34.00 Min 0.00 0.00 0.00 3.10 2.51 0.00 3.00 -0.07 Std Dev 112.39 24.32 77.45 1.31 0.30 0.04 1.48 4.51

Vinifera

Malic FSO2 TSO2 TA pH VA Alcohol RS Mean 92.43 18.03 91.76 5.87 3.73 0.06 12.35 0.85 Max 496.00 92.00 315.00 9.80 4.54 0.35 16.29 12.00 Min 0.00 0.00 0.00 3.60 2.88 0.00 6.36 0.00 Std Dev 109.35 20.46 77.60 1.01 0.30 0.04 1.18 2.95

Wine Stats II

Hybrids

Malic FSO2 TSO2 TA pH VA Alcohol RS

Mean 124.09 23.66 93.50 6.65 3.60 0.05 12.59 3.26

Max 595.00 165.00 330.00 9.80 4.09 0.23 18.28 34.00

Min 0.00 0.00 0.00 4.40 3.09 0.00 5.00 0.00

Std Dev 132.75 34.73 79.46 1.24 0.22 0.04 1.56 7.15

American

Malic FSO2 TSO2 TA pH VA Alcohol RS

Mean 94.93 18.92 105.84 6.74 3.15 0.05 11.79 4.83

Max 236.00 85.00 280.00 8.50 3.47 0.15 14.31 34.00

Min 0.00 0.00 0.00 5.30 2.90 0.02 6.58 0.00

Std Dev 71.86 22.56 79.98 1.31 0.16 0.03 1.63 8.82

Malic v VA All Wine Samples

0.400

0.350

y = -6E-05x + 0.059 R² = 0.0372 0.300

0.250

0.200

0.150

0.100 Volatile Acidity (g/100ml)Volatile

0.050

0.000 0.00 100.00 200.00 300.00 400.00 500.00 600.00 700.00 800.00 900.00 Malic (mg/100ml) Problem Wines: Total Sulfur

Group Mean Std Dev • TSO2: 150ppm range Vinifera Red 65.95 63.46 is good, 350ppm is Hybrid White 85.80 79.29 legal max Vinifera White 91.76 77.60 Hybrid Red 93.50 79.46 • of 600 wines tested American 105.84 79.98 for TSO2 levels, 184 All Wine* 110.55 87.70 *"All Wine" category includes have levels over 150, samples not designated by varietal 29 had over 250; but type.

only 1 over 350 Note: Vinifera reds do have • Over 150ppm: 31% statistically lower TSO2 levels than Over 250ppm: 5% “All Wine” group.

Problem Wines: Volatile Acidity

• Of the 383 samples run for VA (g/100mls) : 49% had levels over .05 7.8% had levels over .10 6.3% had levels of .14 or above

• Prominent varietals with high VAs include: Cabernet Franc, Chambourcin, Petit Verdot, Chardonnay, and Cabernet Sauvignon

Group Mean Std Dev Hybrid White 0.051 0.043 Hybrid Red 0.051 0.040 No differences between American 0.053 0.033 wine types are statistically All Wine 0.056 0.039 significant here. Vinifera White 0.057 0.043 Vinifera Red 0.061 0.047 Legal Limits:

Whites: 0.12 g/100mL Reds: 0.14 g/100 mL

3.4% of Reds and 6.9% of Whites are on or over legal limit. (Of samples requesting VA analysis) 0.400 VAs in ML Wines and Those Showing Malic Acid

0.350 Legal limit for reds: 0.14 Reds Showing 0 Malic 0.300 Whites Showing 0 Malic Reds with Malic Acid

0.250 Whites with Malic Acid

0.200 Legal limit for whites: 0.12 (g/100mls)

VA 0.150

0.100

0.050

0.000 8/10/10 11/18/10 2/26/11 6/6/11 9/14/11 12/23/11 4/1/12 Analysis Date (2010- 2012) Of Samples with VA Level Over .05: Sample Variety Percent Wine Type Percent Chambourcin 13.98% Vinifera Red 55.21% Chardonnay 12.90% Hybrid Red 14.58% Cabernet Sauvignon 11.83% Vinifera White 13.54% Cabernet Franc 8.60% Hybrid White 6.25% Sangiovese 8.60% Fruit Wine 5.21% American Red 2.08% Breakdown of Muscadine 2.08% Wine Types American White 1.04%

Showing High Of Samples with VA Level Over .10: Sample Variety Percent Wine Type Percent VA levels: Cabernet Franc 19.05% Vinifera Red 61.90% Chambourcin 14.29% Hybrid Red 14.29% Petit Verdot 14.29% Vinifera White 9.52% Chardonnay 9.52% Hybrid White 9.52% Cabernet Sauvignon 9.52% American White 4.76% Vidal blanc 9.52% Fruit Wine 0.00% American Red 0.00% Muscadine 0.00%

Last mention of altitude: Malic Comparisons in Wine

Group Mean Std Dev Altitude 215.6 157.3 Hybrid White 169.3 139.4 Vinifera White 162.5 129.2 All Wine 101.2 116.8 Hybrid Red 77.5 109.2 American 71.2 63.9 Vinifera Red 65.1 86.4 Full List of Varietals Submitted (Juice and Wine Samples)

Aglianico Maréchal Foch Seyval blanc Albariño Marquette St. Croix Barbera Merlot Symphony Cabernet Franc Montepulciano Syrah Cabernet Sauvignon Muscat Tempranillo Carlos Nebbiolo Touriga Nacional Catawba Niagara Traminette Chambourcin Noble Vermentino Chancellor Noiret Vidal blanc Chardonel Norton Viognier Chardonnay Petit Mensing Vogue blanc Concord Petite Verdot Zinfandel Diamond Pinot gris Frontenac Pinot noir Landot noir Riesling Also Submitted: Magnolia Sangiovese Cider Malbec Sauvignon blanc Fruit Wine Conclusion: • Our goal is to provide accurate, valuable data in a timely manner coupled with interpretation and process assistance • We are looking to accumulate comprehensive data about fruit and wine throughout NC • Starting from the ground up; learning what clients need; what’s going to be useful to growers and winemakers • We need your help; give us information about your fruit and wine; tell us what you need • Hollis Price: Wine Analysis Coordinator [email protected] • Seth Cohen, Ph.D.: Director Enology and Vititulture [email protected] • Franya Hutchins: Research Associate [email protected]

http://wine.appstate.edu