Handbook of Services and Supplies 2018

Total Page:16

File Type:pdf, Size:1020Kb

Handbook of Services and Supplies 2018 Handbook of Services and Supplies 2018 USA ABOUT ENARTIS USA Beginning as the pioneering Vinquiry Wine solutions include Enartis Ferm WS active dry yeast Laboratory in the early days of the modern US wine isolated from late harvest Zinfandel from Williams- industry, Enartis USA is now a leading supplier to Selyem Winery and considered one of the most the North American Wine Industry. robust California yeast strains, and Enartis ML MCW for Direct Addition, a bacteria strain isolated In addition to the high-quality analytical services in 1981 from Chardonnay produced at Matanzas provided by its network of laboratories, Enartis USA Creek Winery (Sonoma, California) that has become is a leading supplier of winemaking products and the choice for many winemakers for its sensory laboratory supplies. characteristics and resistance to harsh conditions. The analytical and consulting services provided by Enartis USA is a leading supplier of winemaking Vinquiry Laboratories (a brand of Enartis USA), are products, with the capability to meet the needs of tailored to the needs of modern winemaking and are wineries of all sizes. Enartis’ primary pledge is geared fundamental tools in crafting great wines. toward the quality of Enological coadjuncts. Quality The ISO 17025:2005 Accreditation of our main is indispensable in order to guarantee food safety laboratory verifies the high-quality of analytical and to provide wine producers with peace-of-mind. services that we provide our clients, which range The Food Safety System Certification FSSC 22000 from basic chemistry testing to most recent granted to Enartis guarantees the safety, purity and techniques such as Real Time Quantitative PCR quality consistency of our products which conform (RT-qPCR), a molecular biology technique for the to technical specifications and originally established detection of spoilage microorganisms, and grape applications. and wine phenolic analysis (Phenolic Fingerprint), Coordinated and continuing work between Enartis’ among many others. Our laboratories are also laboratories and some of the most important TTB certified for testing of wine, beer and distilled international research centers sustains our leadership beverages. in the Enological sector. It also enriches innovations In January of 2009, we became part of the multi- and processes used to produce a “universally” better national company Esseco Group, which manufactures wine which is in touch with the times. the Enartis range of premium winemaking products. Being part of the world leading manufacturer of winemaking products has allowed us to incorporate the technologically advanced Enartis range into our extensive product offerings, as well to develop tailored solutions for the US wine industry. These WHAT’S NEW TABLE OF CONTENTS ANALYSIS ANALYTICAL SERVICES 4 Allergen Testing 10 CaOX® 10 WINEMAKING PRODUCTS 14 Foaming Capacity 11 SULFITING AGENTS 14 YEAST MICROBIAL CONTROL 16 Enartis Ferm Q9 24 ENZYMES 18 YEAST 22 OAK ALTERNATIVES YEAST NUTRIENTS 31 Incanto SLI 48 YEAST DERIVATIVES 34 Incanto Complexity 49 TANNINS 39 Incanto NC Cherry 50 Incanto NC Dark Chocolate 51 OAK ALTERNATIVES 48 MALOLACTIC FERMENTATION 53 MICRO-OXIGENATION MICRO-OXYGENATION 56 Enartis WIN-IQ OX 56 CLARIFICATION/FINING AGENTS 59 STABILIZATION 68 STABILIZATION SPARKLING WINE PRODUCTS 75 Citrogum Plus 68 WINEMAKING CHEMICALS 83 Zenith® 70 CHEMICALS, REAGENTS GENERAL TOOLS 81 AND STANDARDS 84 LABWARE AND SUPPLIES LABWARE AND SUPPLIES 88 NOMASense Range 100 INDEX 104 KNOW MORE ... About Excellence in Customer Service COURIER SERVICE Going the Extra Mile for You - Free Sample Pick-up Services in the areas surrounding our offices. Call your local office to request a sample pick-up: Windsor (707) 838-6312 Santa Maria (805) 922-6321 Napa Valley (707) 967-0290 Paso Robles (805) 591-3321 VINQUIRY LABS SAMPLE EXPRESS This service allows our customers that are located far from our facilities to be closer to us! You can use our UPS account to send us an unlimited number of sample shipments for one year for a flat fee. No shipping costs for you! Your samples for Enartis USA analytical, microbiology and consulting services will arrive to us in a timely manner. California: $150/year Other States: $ 200/year SAMPLE TYPE California Other States WINE UPS Ground UPS 2nd Day Air JUICE UPS Ground* UPS Next Day Air DISTILLED BEVERAGES UPS Ground UPS 2nd Day Air BEER UPS Ground UPS 2nd Day Air CIDER UPS Ground UPS 2nd Day Air OTHER SAMPLES UPS Ground UPS 2nd Day Air *Next Day Air for samples sent from Southern California to our Windsor office. WEB RESULTS - ACCESS YOUR DATA ANY TIME, ON ANY DEVICE! Enartis USA offers its clients the ability to access analysis reports and current and historical data relative to all testing performed at our labs. In addition, our customers can pre-submit samples online, print labels and sample submission forms, making the sample submission process simple and fast. To set-up your account, contact our laboratory customer service team at (707) 838-6312. SAMPLE DROP BOX LOCATIONS SONOMA COUNTY CENTRAL COAST MENDOCINO COUNTY Windsor Branch Central Coast Branch McNab Ridge Winery 7795 Bell Road 2717 Aviation Way 2350 McNab Ranch Road Windsor, CA 95492 Suite 100 Ukiah, CA 95482 Santa Maria, CA 93455 Punchdown Cellars 1160 Hopper Avenue Paso Robles Branch Santa Rosa, CA 95403 1850 Ramada Drive Suite 3 Paso Robles, CA 93446 NAPA COUNTY Paso Robles Wine Services Napa Fermentation 6305 Buena Vista Drive 575 3rd Street Paso Robles, CA 93446 Suite A Napa, CA 94559 Lucas & Lewellen 123 Easy Street Buellton, CA 93427 Stolpman 1700 Industrial Way Lompoc, CA 93436 4 ANALYTICAL SERVICES Vinquiry Labs - Your Enology Lab Vinquiry Laboratories by Enartis USA is more than a service lab, we are Your Enology Lab. We embrace our legacy and focus on offering great support to our customers by providing: • Accurate results in a timely manner • Support and expertise • Winemaking solutions through our premium winemaking products • Consulting and educational services NEW PRODUCT ENSURE DEVELOPMENT AND TOTAL WINE STABILITY TROUBLESHOOTING PROCESS IN-HOUSE OPTIMIZATION LABORATORY QC QUIRY LA IN B AND QC V S Y O B U A R L ENOLOGY In-House Laboratory QC New Product Development Ensure Total Wine Stability Process Optimization and Whether you only and Troubleshooting Stability is key in modern QC perform simple chemical Combining our testing winemaking. With our Enartis technical analysis or you have capabilities, the expertise knowledge and expertise team offers support a laboratory running of our staff and the as a winemaking product to winemakers for continuously, Vinquiry premium range of Enartis supplier, world leader optimizing the key steps Laboratories is your ideal products, we can assist in wine stability and of the wine production partner. We provide: you with: enological lab, Enartis processes: • Consulting for • New product USA provides tools • Consulting services for laboratory set- development and solutions to help sanitation and HACCP up, upgrade and • Wine troubleshooting winemakers achieve total • Oxygen and sanitation troubleshooting • Optimizing ageing wine stability in regards audits • Collaborative Testing potential and shelf life to: • Closure and packaging Services for quality • Protein Stability QC control • Tartrate Stability • Education: Microscope • Full range of • Color Stability Workshops, Sanitation laboratory equipment • Oxidative Stability Seminars, TCA and supplies with free • Microbial Stability Threshold Testing and training custom training* • Repair and calibration services • Education: Microscope Workshops, Harvest Bootcamp and custom training* *For seminars, training and consulting services, please contact us or visit www.enartis.com. 5 ANALYTICAL SERVICES Path to Quality ANALYSIS WINEMAKING PRODUCTS GRAPES ENZYMES Grape Quality Monitoring Panel SULFITING AGENTS Total Grape Phenolic Panel TANNINS Botrytis Panel JUICE/MUST Juice Panel FINING AGENTS Predictive Acid Adjustment Guidelines ENZYMES Yeast Nutrition Panel FERMENTATION YEAST Fermentation Assessment Panel YEAST NUTRIENTS Malolactic Fermentation Assessment Panel MALOLATIC BACTERIA Post-Fermentation TANNINS Core Wine Chemistry Panel OAK ALTERNATIVES Wine Phenolic Fingerprint YEAST DERIVATIVES STABILIZING AGENTS WINE QUALITY MONITORING OAK ALTERNATIVES Monthly QC Panel POLYSACCHARIDES Antioxidant Capacity MICRO-OXYGENATION Wine Phenolic Fingerprint TANNINS PCR Panel SULFITING AGENTS Oak Aroma Compounds Panel ENZYMES PREPARATION FOR BOTTLING Bentonite Fining Trials STABILIZING AGENTS Pinking Potential FINING AGENTS CMC Panel TANNINS Wine Improvement Panel POLYSACCHARIDES Filterability Panel SULFITING AGENTS Unfiltrered Bottling Panel 6 ANALYTICAL SERVICES Analytical Panels Panel Analyses Price Sample Volume Why choose this panel? When? Sample Preparation, Berry Weight, Grape Quality Monitoring °Brix, pH, Titratable Acidity, Total $ 165.00 5 Clusters From Panel: Red Grapes - Assist with picking decisions Grape Phenolic, Cathechin veraison to - Adapt winemaking processes to grape quality and wine style Grape Quality Monitoring Sample Preparation, Berry Weight, harvest $ 80.00 5 Clusters Panel: White Grapes °Brix, pH, Titratable Acidity Total Tannins, Total Phenolics, Total - Monitor phenolic development in grapes Total Grape Phenolic Panel $ 95.00 5 Clusters Anthocyanins, Water Content (%) - Assist with picking decisions - Adapt winemaking processes and extraction protocols for From veraison Total Tannins, Total Phenolics, Total Total Grape Phenolic Panel targeted
Recommended publications
  • Concepts in Wine Chemistry
    THIRD EDITION Concepts IN Wine Chemistry YAIR MARGALIT, Ph.D. The Wine Appreciation Guild San Francisco Contents Introduction ix I. Must and Wine Composition 1 A. General Background 3 B. Sugars 5 C. Acids 11 D. Alcohols 22 E. Aldehydes and Ketones 30 F. Esters 32 G. Nitrogen Compounds 34 H. Phenols 43 I. Inorganic Constituents 52 References 55 n. Fermentation 61 A. General View 63 B. Chemistry of Fermentation 64 C. Factors Affecting Fermentation 68 D. Stuck Fermentation 77 E. Heat of Fermentation 84 F. Malolactic Fermentation 89 G. Carbonic Maceration 98 References 99 v III. Phenolic Compounds 105 A. Wine Phenolic Background 107 B. Tannins 120 C. Red Wine Color 123 D. Extraction of Phenolic Compounds from Grapes 139 References 143 IV. Aroma and Flavor 149 A. Taste 151 B. Floral Aroma 179 C. Vegetative Aroma 189 D. Fruity Aroma 194 E. Bitterness and Astringency 195 F. Specific Flavors 201 References 214 V. Oxidation and Wine Aging 223 A. General Aspects of Wine Oxidation 225 B. Phenolic Oxidation 227 C. Browning of White Wines 232 D. Wine Aging 238 References 253 VI. Oak Products 257 A. Cooperage 259 B. Barrel Aging 274 C. Cork 291 References 305 vi VH. Sulfur Dioxide 313 A. Sulfur-Dioxide as Food Products Preservative 315 B. Sulfur-Dioxide Uses in Wine 326 References 337 Vm. Cellar Processes 341 A. Fining 343 B. Stabilization 352 C. Acidity Adjustment 364 D. Wine Preservatives 372 References 382 IX. Wine Faults 387 A. Chemical Faults 389 B. Microbiological Faults 395 C. Summary ofFaults 402 References 409 X.
    [Show full text]
  • Department of Education and Science of Ukraine National University of Food Technologies
    DEPARTMENT OF EDUCATION AND SCIENCE OF UKRAINE NATIONAL UNIVERSITY OF FOOD TECHNOLOGIES APPROVED _______________A.I. Ukrainets (signature) «_____» ___________2016 y. V.N. ISCHENKO М.S. SОVКО N.V. ISCHENKO EQUIPMENT AND SAFETY IN CHEMICAL LABORATORY All quotations, digital and actual material, bibliographical information are checked. Writing units respond to the standards Signature (s) of the author (s) _____________________ « _17 » __May__2016 y. Registration number of electronic textbook in EMM 59. 04 – 07. 06. 2016 KIEV NUFT 2016 UDC 542.07 Recommended by the Academic Council of the National University of Food Technologies as learner’s guide for students of higher educational establishments (Minutes № 13 from 31.05. 2016) Reviewers: V.I Maksin – Dr. of Chemistry, Professor of the Department of Bioinorganic Chemistry and Water Quality NUBaN Ukraine O.O. Tkachuck – Ph.D. in Chemistry, the head of the laboratory ofnational anti-doping center of Ukraine O.V. Berezovska – senior lecturer of the Department of Business Foreign Language and International Communication NUFT IschenkoV.N. Equipment and safety in chemical laboratory [Electronic resourse]:learner’s guide /V.N. Ischenko, М.S. Sоvко, N.V. Ischenko. – K.: NUFT, 2016. –27 р. The learner’s guide provides information about modern chemical laboratory equipment. Chemical laboratory ware and equipment necessary for conducting laboratory work are described. The guide provides the rules of behavior and safety in chemical laboratory, rules of work with chemicals Learner’s guide is recommended for students of academic level of bachelor, who study Chemistry in English. Authors: V.N. ISCHENKO, PhD М.S. SОVКО, N.V. ISCHENKO, PhD Introduced in author’s edition © V.N.
    [Show full text]
  • Download Abstracts
    JUNE 17–20, 2019 Napa Valley Marriott Hotel Technical Abstracts Napa, California USA 70 YEARS th NATIONAL Science: A Platform 70 for Progress CONFERENCE ASEV AMERICAN SOCIETY FOR ENOLOGY AND VITICULTURE 70 Technical Abstracts YEARS Oral Presentation Abstracts Wednesday, June 19 Enology—Phenolic Extraction ......................................................................................................................48–50 Viticulture—Impact of Red Blotch on Grape and Wine Composition ............................................ 51–54 Science: A Platform A Platform Science: Progress for Enology—Microbiology of Wine .................................................................................................................. 54–56 Viticulture—Managing Pests and Weeds ..................................................................................................57–59 Enology—Wine Chemistry: Oxidations and Aging .................................................................................59-61 Viticulture—Fruit Composition and Yield ..................................................................................................61-63 Thursday, June 20 Enology—Wine Macromolecules ........................................................................................................................ 64 Viticulture—Crop Load Management .........................................................................................................65-66 Enology—Wine Stability ................................................................................................................................
    [Show full text]
  • Copyrighted Material
    1 Water and Ethanol 1.1 Introduction From a macroscopic perspective, wine is a mildly acidic hydroethanolic solution. As shown in Table 1.1, water and ethanol represent ~97% w/w of dry table wines. Ethanol is the major bioactive compound in wine and its presence renders wine and other alcoholic beverages inhospitable to microbial pathogens. Understanding the physiochemical properties of wine will first require a review of the basic properties of water and water–ethanol mixtures. More thorough discussions of the unique properties of water, including those specific to the food chemistry, can be found elsewhere [1]. 1.2 Chemical and physical properties of water Water is a hydride of oxygen, but has unique properties compared to other hydrides of elements nearby on the periodic table, as shown in Table 1.2. For example, the boiling point of water (100 °C) is far above that of hydrides of adjacent elements on the periodic table: HF (19.5 °C), H2S (–60 °C), and NH3 (–33 °C). Thus, water exists as a liquid at room temperature, while the other hydrides exist as gases. Similarly, water also has a higher heat of vaporization, heat capacity, and freezing point than would be expected as compared to nearby hydrides. The unique properties of water are largely due to its ability to engage in intermolecular hydrogen (H) bond- ing, which results in stronger molecule‐to‐molecule interactions than in related compounds. ●● Oxygen is more electronegativeCOPYRIGHTED than hydrogen and an O–H MATERIALbond is more polarized than N–H or S–H. ●● The geometry and symmetry of an H2O molecule allows for four concurrent H bonds per water molecule.
    [Show full text]
  • Ab-Initio Calculation of the Rates of the Reactions Between Volatile Organic Compounds in Wine and Cations for Mass Spectrometry
    Scuola di Dottorato in Fisica, Astrofisica e Fisica Applicata Dipartimento di Fisica Corso di Dottorato in Fisica, Astrofisica e Fisica Applicata Ciclo XXXIII Ab-initio Calculation of the Rates of the Reactions between Volatile Organic Compounds in Wine and Cations for Mass Spectrometry Settore Scientifico Disciplinare FIS/03 Supervisore: Prof. Nicola Manini Co-supervisore: Dr. Franco Biasioli Co-supervisore: Prof. Paolo Piseri Coordinatore: Prof. Matteo Paris Tesi di Dottorato di: Manjeet Kumar Anno Accademico 2019-2020 External Referees: Jonathan Beauchamp Giorgio Benedek Commission of the final examination: External Members: Saskia Van Ruth Luca Cappellin Internal Member: Nicola Manini Final examination: Date 18-12-2020 Università degli Studi di Milano, Dipartimento di Fisica, Milano, Italy Dedicated to my parents Cover illustration: Volatile Organic Compounds responsible for producing cork-taint in a bottle of wine. MIUR subjects: FIS/03, FIS/07, CHIM/01, CHIM/10 PACS: 82.20.Pm, 33.15.Ms, 31.15.Ar Abstract Wine is a complex mixture housing many aroma and flavor compounds giving it a unique texture and bouquet. These volatile organic compounds (VOCs), if present near the sensory threshold limits, may contribute positively to wine quality; however, excessive amounts can detract from quality, and are considered as a fault in wine. It is believed that nearly 10% of the world’s wine is affected from various types of faults. The most common and potent wine taint is 2,4,6-trichloroanisole (2,4,6-TCA), com- monly known as cork-taint molecule resulting from the cork stopper of wine bottles. 2,4,6- TCA produces intense ’musty’, ’mouldy’ ’earthy’ smelling in wine.
    [Show full text]
  • Glossary of Terms
    Glossary of Terms Acceptable Daily Intake or Allowed Daily Intake (ADI) → Dose- Response Relationship/Curve Allergen The allergen is a material which triggers an allergic reaction. Allopathy The term allopathy was created by Christian Friedrich Samuel Hahnemann (1755– 1843) (from the Greek prefix άλλος, állos, “other”, “different” and the suffix πάϑος, páthos, “suffering”) in order to distinguish his technique (homeopathy) from the traditional medicine of his age. Today, allopathy means a medicine based on the principles of modern pharmacology. Anaphylactic shock Anaphylaxis (or an anaphylactic shock) is a whole-body, rapidly developing aller- gic reaction, which may lead to lethal respiratory and circulatory failure. Antibody Antibodies are proteins produced by the immune system to neutralize exogenous (external) substances. Chromatography, chromatogram Chromatography is the common name of different techniques used to separate mix- tures of compounds. HPLC stands for high-performance liquid chromatography. A chromatogram is the pattern of separated substances obtained by chromatography. Colloidal sol A colloidal sol is a suspension of very small solid particles in a continuous liquid medium. Colloidal sols are quite stable and show the Tyndall effect (light scatter- ing by particles in a colloid). They can be quite stable. Examples include blood, pigmented ink, and paint. Colloidal sols can change their viscosity quickly if they © Springer International Publishing Switzerland 2014 311 L. Kovács et al., 100 Chemical Myths, DOI 10.1007/978-3-319-08419-0 312 Glossary of Terms are thixotropic. Examples include quicksand and paint, both of which become more fluid under pressure. Concentrations: parts per notations In British/American practice, the parts-per notation is a set of pseudo-units to de- scribe concentrations smaller than thousandths: 1 ppm (parts per million, 10−6 parts) One out of 1 million, e.g.
    [Show full text]
  • Steven Shapin. the Tastes of Wine
    n.s., 51 (3/2012), anno LII wineworld. new essays on wine, taste, philosophy and aesthetics advisory editor Nicola Perullo wineworld Nicola Perullo, Wineworld: Tasting, making, drinking, being 3 Steven Shapin, The tastes of wine: Towards a cultural history 49 Cain Todd, Expression and objectivity in the case of wine: Defending the aesthetic terroir of tastes and smells 95 Ole Martin Skilleås, Douglas Burnham, Patterns of attention: “Project” and the phenomenology of aesthetic perception 117 Kevin Sweeney, Structure in wine 137 Giampaolo Gravina, A matter of taste. The semi-serious musings of a wine taster on the contentious prospects of professional tasting 149 Gabriele Tomasi, On wines as works of art 155 Andrea Borghini, On being the same wine 175 varia Felice Cimatti, Quel dolore che non deve sapersi. Il linguaggio e il problema dell’esperienza estetica 193 recensioni Marcella Tarozzi Goldsmith, Il problema della percezione nella filosofia di Nietzsche, di Tiziana Andina 215 Emanuele Crescimanno, La scrittura delle immagini. Letteratura e cultura visuale, di Michele Cometa 221 Steven Shapin THE TASTES OF WINE: TOWARDS A CULTURAL HISTORY Abstract How have people talked about the organoleptic characteristics of wines? How and why have descriptive and evaluative vocabularies changed over time? The essay shows that these vocabularies have shifted from the spare to the elaborate, from medical im- plications to aesthetic analyses, from a leading concern with “goodness” (authenticity, soundness) to interest in the analytic description of component flavors and odors. The causes of these changes are various: one involves the importance, and eventual disap- pearance, of a traditional physiological framework for appreciating the powers and qualities of different sorts of aliment, including wines; another concerns the develop- ment of chemical sciences concerned with flavor components; and still another flows from changing social and economic circumstances in which wine was consumed and the functions served by languages of connoisseurship.
    [Show full text]
  • Food Protection Trends 2010-09: Vol 30 Iss 9
    September 2010 ee Vol. a 30, No. 9 Periodicals 6200 Aurora Avenue ¢ Suite 200W Des Moines, lowa 50322-2864, USA merle Mm manele drele Mm igsalels Science and NewS trom the international Association for Food Protection Inter-agency Public Health Collaboration Pathogens Used with Biltong Product www.foodprotection.org BD |; Microbiology Media Solutions for Food Safety Reduce the risk to consumer safety with BBL Campy- e Over 170 years of combined Difco” and Cefex Agar* prepared plated medium for the isolation, BBL” microbiology experience enumeration and detection of Camplyobacter species directly from poultry. ' Microbiology— It’s what we do e Adopted by the National Advisory Committee on Microbiological Criteria for Foods for the isolation Find out what we can do for you. of Campylobacter species from chicken carcasses! Visit us on the web at www.bd.com/ds ¢ Better selectivity and easier differentiation of C. jejuni from other flora? BD Diagnostics 800.638.8663 *U.S. Patent No. 5,891,709 licensed to Becton, Dickinson and Company www.bd.com/ds 1 aa.) OAS A Food Process Control Microorganisms When the world’s leading food manufacturers need to meet expanding regulatory, liability, and quality assurance challenges they put their trust in Microbiologics. Our food process controls are guaranteed to deliver a specific number of colony forming units. Each easy-to-use microorganism preparation is authentic and traceable to an original reference strain. EZ-FPC™ * Qualitative preparations for Presence/Absence Testing * Quantitative preparations
    [Show full text]
  • Analytical Methods and Procedures in the Small Winery Laboratory
    Appendix A Analytical Methods and Procedures in the Small Winery Laboratory 1. Acetaldehyde Determination 2. Agar Slant Preparation 3. Alcohol Determination by Distillation 4. Alcohol Determination by Salleron-DuJardin Ebulliometer 5. Balling Determination 6. Brix Determination by Hydrometer '7. Brix Determination by Refractometer 8. Carbon Dioxide Determination by Piercing Device 9. Copper and Iron Determination by Spectrophotometry 10. Differential Stain Procedure 11. Extract Determination by Hydrometer 12. Extract Determination by Nomograph-Dessert Wines 13. Extract Determination by Nomograph-Table Wines 14. Gram Stain Procedure 15. Light Transmission (Color Intensity) by Spectrophotometry 16. Malo-Lactic Fermentation Determination by Paper Chromatography 17. Microscopy 18. Organoleptic Analysis 19. Oxygen Determination 20. pH Determination 21. Plating Procedure 22. Sulfur Dioxide-Free 23. Sulfur Dioxide-Total 24. Total Acidity Determination by Titration 25. Total Acidity Determination by Titration-pH Meter 26. Viable Microorganisms in Bottled Wines-Millipore Method 27. Viable Yeasts in Bottled Wines-Rapid Method of Detection 28. Volatile Acidity Determination by Cash Volatile Acid Apparatus Courtesy of Champagne News and Information Bureau 311 312 COMMERCIAL WINEMAKING 1. ACETALDEHYDE DETERMINATION When analyzing wines for total acetaldehyde content, a small percentage (3-4% in wines containing 20% ethanol and less than 1% in table wine containing 12% ethanol) is bound as acetal. This is not recovered in the usual procedures. The procedure given below is that of Jaulmes and Ham­ elle as tested by Guymon and Wright and is an official method of the AOAC. Modifications to consider the acetal concentration can be made. The air oxidative changes taking place during the alkaline titration step are pre­ vented by addition of a chelating agent (EDTA) to bind copper present.
    [Show full text]
  • Workforce Education Course Manual (WECM) Advisory Committee April 30, 2020 10:00 AM – 12:30 PM Teleconference Meeting
    TEXAS HIGHER EDUCATION COORDINATING BOARD Division of Academic Quality and Workforce 1200 E. Anderson Lane, Austin, Texas Workforce Education Course Manual (WECM) Advisory Committee April 30, 2020 10:00 AM – 12:30 PM Teleconference Meeting Key Staff Mindy Nobles, Assistant Director Duane Hiller, Program Director Agenda 1. Welcome, introductions, and call to order 2. Consideration and approval of minutes from the January 30, 2020 meeting 3. Public testimony on agenda items 4. Coordinating Board update regarding Perkins V and other legislative changes 5. Professional organization updates – TACE, TACTE, TACRAO 6. Report from WECM course review workshops subcommittee 7. Report from WECM Comments review subcommittee 8. Report from Special Topics and Local Need course review subcommittees 9. Reports from other subcommittees for WECM Advisory Committee 10. Future agenda items and resources required for next meeting 11. Timeline and future meeting dates 12. Adjournment This meeting will be web-cast through the Coordinating Board’s website at: http://www.thecb.state.tx.us Texas Penal Code Section 46.035(c) states: “A license holder commits an offense if the license holder intentionally, knowingly, or recklessly carries a handgun under the authority of Subchapter H, Chapter 411, Government Code, regardless of whether the handgun is concealed or carried in a shoulder or belt holster, in the room or rooms where a meeting of a governmental entity is held and if the meeting is an open meeting subject to Chapter 551, Government Code, and the entity provided notice as required by that chapter." Thus, no person can carry a handgun and enter the room or rooms where a meeting of the THECB is held if the meeting is an open meeting subject to Chapter 551, Government Code.
    [Show full text]
  • Wine Chemistry Composition of Wine
    2/25/2014 Chemistry of Juice & Wine We will begin with the composition of must/grape juice and then cover the Wine Chemistry composition of wine. Constituents are covered in highest to lowest Wine 3 concentrations. Introduction to Enology 2/25/2014 1 4 Tonight: Exam # 1 Old English Money vs. US Use Scantron and #2 Pencil Leave one empty seat between you and your 2 farthings = 1 halfpenny neighbor. 2 halfpence = 1 penny (1d) 3 pence = 1 thruppence (3d) All backpacks, bags, and notebooks on floor. 6 pence = 1 sixpence (a 'tanner') 12 pence = 1 shilling (a bob) OR 100 pennies = 1 Dollar You will have 20 minutes to complete the test. 2 shillings = 1 florin ( a 'two bob bit') When your finished hand in your test face down 2 shillings and 6 pence = 1 half crown by section and wait quietly at your desk or 5 shillings = 1 Crown 20 shillings = 1 Pound outside the classroom. Write name on both Scantron & Test 2 5 Tonight's Lecture Metric System Wine chemistry The preferred method of measurement world Juice composition wide (except for the US, Burma & Liberia) Acid and sugar adjustments Look over handout and get comfortable with Wine composition converting US to Metric & vice versa. Units change by factors of 10 Use the handout on conversions of a website to help you out. 3 6 Wine Chemistry 1 2/25/2014 Metric Units Composition of Must Water, 70 to 80%, the sweeter the grapes, the lower the % of water. Most important role is as a solution in which all other reactions take place.
    [Show full text]
  • Seed-Bag Experiment Arnold Lab, University of Arizona Contact Arnold
    Symbiosis in the Context of an Invasive, Non-Native Grass: Fungal Biodiversity and Student Engagement Item Type text; Electronic Thesis Authors Lehr, Gavin Charles Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 26/09/2021 11:52:51 Link to Item http://hdl.handle.net/10150/626728 Seed-bag experiment Arnold Lab, University of Arizona Contact [email protected] before use in publication This version: Ming-min Lee and Betsy Arnold, November 2016 Goals of this project: To collect seed-associated microbes from arid agricultural and unimproved soils in Arizona; to catalog these microbes, to determine their effects on seed germination, and to analyze site metadata to discover any patterns in positive and negative microbe-seed associations. I. Seed Bag Construction Purpose: To construct sterile seed bags for seed burial. Bags allow soil and microbes to contact seeds while excluding insects and other arthropods that might damage seeds. Number of bags: 18 bags per plot are required, along with two bags to be used as field controls and an additional two as lab controls. We typically have 2 or 3 plots per site. Materials: 50μm polyester filter material (https://www.dudadiesel.com/search.php?query=%2Bpolyester+%2Bsheet) Scissors Rulers Staplers and staples Aluminum foil Laminar flow hood or alcohol burner Forceps, spoonulas, teaspoons etc. Infrared or bead sterilizer, or alcohol burner and ETOH for sterilizing tools Autoclave Seeds 1.
    [Show full text]