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News-NCWA

In this area you can find recent articles for the NCWA.

Harvest and Fermentation Update from the Enology Services Lab at Appalachian State University

Written by Angie Owens Monday, 05 December 2011 17:41

Please review the Preliminary Overview of NC Harvest 2011. We plan to provide access to regularly compiled data from hundreds of juice and wine samples submitted to the Enology Services Lab in a confidential and anonymous format for your reference.

Information includes popular NC varieties, as well as average BRIX, pH, acids, VA, Residual Sugar, etc on juice and wine samples submitted from August through early October 2011.

As you will see from the data, the more samples and descriptive information (varietal, vintage, etc) that you send, the more details we can provide and well help you consider your own data in the context of other data collected throughout the state. Eventually we will make this information accessible through our website (http://wine.appstate.edu/) for ease of access along with your own personal data. Feel free to make suggestions on how this may be made most useful for your own needs.

As we move from harvest to fermentation and cellaring, keep in mind analysis that will help track your wine quality and provide you with early detection of potential faults. We also encourage you to submit samples for sensory evaluation especially during blending and addition trials and pre-bottling.

See below for descriptions of some vital fermentation analyses. Shipping and sample submission information can be found at our website http://wine.appstate.edu/lab/shipping

Monitoring during Fermentation:

Nitrogen (FAN + NH4) Measuring nitrogen levels prior to fermentation is essential for trouble free ferments. Proper nutrient supplies for yeast ensure less H2S formation and decreased likelihood of stuck fermentations. Looking at both nitrogen sources (ammonia and amino acids) provides a complete picture of how much and what type of nutrients are needed. If nitrogen levels are adequate, having that information can prevent unnecessary nutrient additions, helping to reduce the chance of feeding spoilage microorganisms. Having depleted nitrogen sources post fermentation can aid in wine stability.

Malic Acid Testing for malic acid prior to primary fermentation, along with pH and TA gives a complete picture of acid balance in wine. Malic levels can vary greatly from year to year based on weather conditions and should be taken into consideration when determining final acid levels in wine. Closely monitoring malic acid levels during malic fermentation can help prevent incomplete and/or stuck ML fermentations, and are critical for maintaining wine quality and stability. pH levels can increase during ML fermentations putting wine at risk of spoilage.

Sugar (Glucose + Fructose) Analytical determination of glucose and fructose levels post fermentation verifies wine stability and can be used as a measure of mouth feel and desired wine style. Knowing the sugar levels will aid in filtration decisions. These sugars can be measured together or separately. Looking at specific glucose/fructose levels can help with stuck fermentations.

Volatile Acidity (VA) Volatile acidity is a measure of acetic acid in wine and is an indication of spoilage. High VA can help determine the cause of stuck fermentations; should be monitored post fermentation, post ML and monthly during storage. Increasing VA can be an indicator of potential microbial issues; TTB regulates maximum levels in wine.

Yeast count and viability Can help identify issues during stuck fermentations. A good indicator of yeast health.

SO2 (free and total) Measuring SO2 levels in wine ensures wine stability and prevents spoilage; there are also TTB regulations governing maximum SO2 levels in wine. A decrease in free SO2 during storage can be a leading indicator of potential issues (oxidation and microbial stability). It is important to determine a precise SO2 (free and total) number early on in cellaring. This will allow you to adjust maintenance levels and track SO2 loss closely during the first month when critical, especially for ML- wines.

-- 
Franya Hutchins
Enology and Viticulture
Appalachian State University
828-262-8158

 This e-mail address is being protected from spambots. You need JavaScript enabled to view it
 
http://wine.appstate.edu

Muscadine and Vinifera Advisory Committees

Written by Justin Furr Thursday, 17 November 2011 14:33

Muscadine and Vinifera Advisory Committees have been appointed to help support and grow wine tourism to North Carolina wineries. Pursuant to General Statute 143B-437.91, N.C. Sec. of Commerce Keith Crisco appointed the two five-member committees to replace the former N.C. Wine & Grape Council.

Muscadine Advisory Committee includes:

Bill Hatcher - Duplin Winery, Rose Hill

Bob Hinnant - Hinnant Family Vineyards & Winery, Pine Level

Phil Nordan - Treehouse Vineyards, Monroe

Dan Smith - Cypress Bend Vineyards, Wagram

William Yost - Cauble Creek Vineyard, Salisbury

Vinifera Advisory Committee includes:

Ed Cook - Harris Teeter, Charlotte

Jerry Douglas - Biltmore Winery, Asheville

Mark Friszolowski - Childress Vineyards, Lexington

Buddy Norwood - Shelton Vineyards, Dobson

Karen Ray - former N.C. House Representative 95th district, Iredell County

The committees will meet throughout the year and will work with the N.C. Division of Tourism, Film & Sports Development to help expand wine tourism throughout the state. More details on the new statute are available here.

Cheers,

Justin Furr
Director of Wine Marketing
North Carolina Division of Tourism, Film & Sports Development
919-715-WINE (9463)
www.visitncwine.com
www.nccommerce.com/wine

North Carolina Wine Industry Generates $1.28 Billion in Economic Impact

Written by Angie Owens Monday, 10 October 2011 15:46

North Carolina Wine Industry Generates $1.28 Billion in Economic Impact

RALEIGH – Gov. Bev Perdue announced today that the North Carolina wine and grape industry generated an impact of $1.28 billion on the state’s economy in 2009, an increase of 58 percent since 2005. The industry supported 7,600 jobs across the state, adding 1,900 jobs since 2005.

“Our wine industry creates jobs and attracts visitors to our state,” said Gov. Perdue. “This growing industry is a significant economic engine for North Carolina, helping to preserve farmland and bring revenue to our rural communities.”

Key highlights include:

	2009	2005	Growth
Economic Impact	$1.28 billion	$813 million	58%
Jobs	7,600	5,700	32%
Wages	$237 million	$158 million	50%
Wine Tourism Expenditures	$156 million	$122 million	27%
Wine Tourists	1.26 million	800,000	58%
Taxes (Federal)	$65 million	$56 million	15%
Taxes (State/Local)	$51 million	$38 million	33%

North Carolina is currently home to 106 wineries in 49 counties from the mountains to the coast. The number of wineries in the state has doubled since 2005 and grown five-fold in the last decade. North Carolina ranks ninth in wine and grape production in the United States. The industry has been celebrating all month as Gov. Perdue recently proclaimed September 2011 as Wine Appreciation Month in North Carolina.

The economic impact study was conducted by Frank, Rimerman + Co. and based on 2009 data. The report was commissioned by the North Carolina Department of Commerce and Division of Tourism, Film & Sports Development.

View the full economic impact report at http://tinyurl.com/NCwinestudy.

Find North Carolina wineries, maps, events and more at VisitNCWine.com or call 1-877-3NC-WINE.

Urgent Message from Sara Spayd for Vineyards

Written by Angie Owens Wednesday, 10 August 2011 13:00

Urgent Message from Sara Spayd for Vineyards:

I have had reports of disease outbreaks likely related to recent rains. If you have not been watching the vineyard closely, you should check your vines for downy mildew and fruit rots. If you had hail damage or thrips injury rapid berry expansion due to rain will very likely lead to splitting and bunch rots. Fruit may also crack. There is not much you can do this time of year other than to remove the affected fruit from the vineyard as quickly as possible. If fruit is starting to breakdown, you are going to have to harvest early.

If you loose all or most of your leaves due to downy, you need to sacrifice the fruit (get it off). The vines will move sugars from the woody tissues into the fruit. This can affect the long term health of the vine. Though fruit may attain marginally acceptable sugars, the overall quality of the fruit will be much less than ideal.

--
Sara E. Spayd
Professor/Extension Viticulture Specialist
Campus Box 7609 (Mailing Address)
2721 Founders Drive (UPS/FEDEX Address)
259 Kilgore Hall (Office number and Building)
NC State University
Raleigh, NC 27695-7609
Phone: 919.513.0772
FAX: 919.515.2505
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Support Our NC Grape Council

Written by Angie Owens Wednesday, 18 May 2011 14:18

House Bill 200 is currently being reviewed in the Senate. This bill would cut the NC Grape Council budget from $1.2 million to $500,000, split the Grape Council into two separate groups; Vinifera and Muscadine, eliminate the Director position and provide no funds for research. While the budget cut is acceptable, the proposal to split the Grape Council into two groups and operate without a Director is not.

The NCWA is asking everyone to unite in support of our NC Grape Council. Our President, Steve Shepard, has written a letter in support of the NC Grape Council. Please sign and send the following letter to your local representatives. NC Grape Council Letter

Your local representatives can be found by county at the following website:

http://www.ncga.state.nc.us/GIS/Representation/Representation.html

Thank you for your support.