Increase your initial SO 2 addition, and consider using Lysozyme if secondary lactic infections are evident.Must is very sensitive to damage from laccase.Post-fermentation analysis allows you to move forward while determining risk.Pre-fermentation analysis (chemical and microbiological) allows you to make good winemaking decisions.Afterward, don’t forget to clean your picking bins as well as your winery equipment to minimize cross-contamination. The first step in dealing with compromised fruit is to evaluate the mold level (both on the cluster, within the cluster and inside the berries) and to sort the grapes, separating the fruit so that you are dealing with the cleanest fruit available. Depending on the mold and bacteria present, there are serious enological concerns, such as oxidative browning, degradation of color and aromatic compounds, as well as clarification and possibly filtration challenges. When Botrytis or other rots are present on red grapes, the resulting wine quality can be negatively impacted. In extreme cases Botrytis can cause “slip-skin”, making the fruit very difficult to handle. Botrytis grows intracellularly and infects fruit primarily under the grape skin, secreting a damaging and stable enzyme called laccase. However, despite your best control strategies you may still have to harvest fruit compromised by Botrytis cinerea or other microorganisms. ![]() ![]() Rot management is a part of your integrated pest management (IPM) strategy.
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