Tuesday, March 24 from 10:30 – 11:25

While lab results aren’t the only factor in winemaking decisions, they can offer valuable insight when it comes to harvest timing, SO₂ additions, and bottling prep. For many East Coast wineries, the cost or complexity of lab equipment puts some analyses out of reach. But there are practical, affordable ways to track key metrics that support wine quality. This session will highlight critical control points where measurements can guide decision-making, share accessible methods for small wineries, outline when outside lab work is worth the cost, and introduce a framework to build a right-sized quality control plan.

See below for a PDF of the presentation

Titratable Acidity

Comparing precision, accuracy and cost of titratable acidity testing in the small winery using multiple methods (2024)

Determining Error Rate in Titratable Acidity Testing (Dr. Howe, video)

Why to measure Titratable Acidity (Harvest Tip #14)

Malic Acid

Comparing Malic Acid Testing Strategies: Enzymatic kits vs. the Sentia Analyzer (video)

Comparing precision, accuracy, and cost of malic acid testing using the Sentia Wine Analyzer and enzymatic kits (report)

SO₂

Learn Module: SO₂ Measurement Methods

Assessing precision, accuracy, ease of use and cost of commonly used free SO₂ detection methods (2020)

Assessing precision, accuracy, ease of use and cost of commonly used free SO₂ detection methods: Phase III Aeration Oxidation vs. Sentia Wine Analyzer (2021)

Wednesday March 25 from 10:40 – 11:30 AM

Most winemaking textbooks discuss the chemistry of SO₂, and most winemakers are trained to apply it at various stages of production for its antimicrobial and antioxidant properties. However, many practical questions remain about its effective use, especially with East Coast grapes and wine. In this seminar, Kirsty Harmon and Joy Ting will share results from several production-scale experiments conducted through the Virginia Winemakers Research Exchange, testing the impact of different SO₂ addition rates at harvest and post-fermentation, as well as an observational study of SO₂ depletion after bottling.

See below for a PDF of the presentation. 

Learn Module

SO₂ Management: Deciding how much to add

Pre-fermentation SO₂ additions

Impact of pre-fermentation SO₂ addition on microbial, chemical, and sensory characteristics of Chardonnay (2023)

Impact of pre-fermentation SO₂ addition on microbial, chemical, and sensory characteristics of Viognier (2024)

Post-fermentation additions

The Impact of the timing and amount of SO₂ addition on Cab Franc Chemistry, Structure and Sensory Characteristics (2018)

The Effects of SO₂ Dosing after Fermentation on Chemistry, Aging, and Sensory Characteristics of Virginia Cabernet Sauvignon (2019)

Effect of SO₂ dosing on chemistry, sensory, and microbiology of barrel fermented Chardonnay (2020)

Pre-bottling additions and Post-bottling depletions

How does bottling with different oxygen transmission rate screwcaps affect aging in Chardonnay and Viognier? (2015, 2022)

Virtual sensory sessions

Virtual Sensory Session: Post-Fermentation SO₂ Management (2020)

Virtual Sensory Session: SO₂ Measurement and Management (2021)