![]() When an SOP notebook or database has been developed, each employee should be aware of the SOPs, how to access them, their purpose, and have a general idea on what they include to ensure that production runs smoothly year round. This may save time and effort during the harvest season when it may not be possible for upper management to train other employees. Going through laboratory SOPs with employees prior to harvest can help guarantee training for all employees whose primary focus will be in the lab during harvest. If you need a reference for lab protocols, Enartis USA (Vinquiry) provides a series of examples: Properly trained employees prior to the onset of harvest guarantee a smoother work-flow system and lays out production expectations before crunch time.įor wineries that run analysis in-house, SOPs or protocols can be developed for each analysis and general laboratory practices. The evaluation of production-based prior to harvest can ensure that all employees are aware of production decisions, proper safety practices, and preparation steps for harvest. However, wineries can build SOP policies over time, especially during moments of downtime in the cellar. The development and integration of SOPs can be time consuming, especially considering it can be challenging to effectively document a winemaker’s communications on production steps. Standard Operating Procedures (SOPs) are step-by-step plans that detail a winery’s production steps and/or lab analyses. Gardnerīring Quality Control Standard Operating Procedures (SOPs) Up-to-Date Stock up on sample bottles before harvest begins to efficiently collect required juice/wine samples that will be shipped to a laboratory. ![]() Some labs will pre-distribute sample bottles to the winery free of charge. The use of a microscope can be a great tool to assess the quality of incoming fruit or help determine problematic fermentations.įor wineries that distribute samples to certified laboratories, stock up on sample bottles and any supplies that you would need to take representative samples during the harvest season. Update the lab’s record books with images of relevant microorganisms that may help lab personnel better identify any problem microflora in juice or wine. If the winery is using a microscope, make sure that the microscope is working properly and not in need of any repairs. Chemicals like hydrogen peroxide (H 2O 2) and Iodine have a limited shelf-life that will not be reliable if purchased the previous year. If the winery is able to run analyses like free/total sulfur dioxide by aeration oxidation, volatile acidity by cash still, or Rippers, it may be imperative to update chemicals for the up-and-coming harvest season. In July, some suppliers may offer discounts or promotions, like free shipping. Having protocols for each analysis that will be run in-house ready for incoming lab assistants or harvest interns can also save time and energy during the harvest season.Ĭheck chemical expiration dates and re-order supplies where needed. Wine Made Easy Fact Sheet: Nutrient Management during Primary Fermentation.For more information on YAN analysis, please refer to: Purchasing these kits right before harvest could be a time saver for when fruit arrives. With enzymatic analysis, new enzyme kits are typically required for the current year’s harvest. Both come with challenges and require some experience and expertise to run efficiently and effectively. YAN analysis can be accomplished enzymatically or by Formol titration. ![]() For titrations, it is a good idea to replenish sodium hydroxide. Ensure the pH electrode is working properly and that there are plenty of calibration standards and buffers to sustain the production through harvest. The pre-harvest time period is a good time to ensure that pH meters and all titration supplies are working properly. Using a hydrometer to monitor primary fermentation is preferred over the use of a refractometer due to the fact alcohol content interferes with a refractometer’s readings. ![]()
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