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Chardonnay Press Fraction Trial. Chik Brenneman and Linda F Bisson Department of Viticulture and Enology University of California, Davis. Design of Experiment. Chardonnay Grapes Take Free run and different press fractions Compare fermentation rates and sensory analysis of press fractions.
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Chardonnay Press Fraction Trial Chik Brenneman and Linda F Bisson Department of Viticulture and Enology University of California, Davis
Design of Experiment • Chardonnay Grapes • Take Free run and different press fractions • Compare fermentation rates and sensory analysis of press fractions
Juice and Fermentation Parameters • Harvest date: September 8, 2011 • Fermentation temperature: 13C/55.4F (range during fermentation: 12.3-14.2C/54-57.6F) • Yeast Strain: EC1118 • Sulfite Additions: 50 ppm to juice, then 25 ppm in wine
Chardonnay Press Fraction Tasting • Glass 1: Free run • Glass 2: 0.5 bar • Glass 3: 1.0 bar • Glass 4: 1.5 bar • Glass 5: 2.0 bar