Use of CelStab on Tartrate Stability in Vidal Blanc (2017)

This study compares the effects of CelStab (Laffort) on the tartrate and colloidal stability of Vidal Blanc vs traditional cold stabilization. Vidal Blanc grapes were whole cluster pressed and fermented normally. After fermentation, samples were taken for heat and cold stability in November, and later the wine was bentonite fined and then sterile filtered into two separate vessels. One vessel received traditional cold stabilization at 28°F, and the other vessel had CelStab added at 1mL/L to induce chemical tartrate stabilization. All other treatments between wines were equal. Both treatments increased cold stability, but traditional cold stabilization had a greater impact in this case. Other wine chemistry was not affected by the treatments. Wines were not found to be significantly different via triangle test. There were no strong preference or descriptive trends between wines.

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Comparison of Juice Clarification Techniques (Cold Settling vs. Flotation) on Chemical and Sensory Aspects of Vidal Blanc (2016)

This study compares the efficacy of juice clarification with flotation to that of cold settling. The
cold-settled juice fermented slightly slower. No notable chemical differences were apparent between juice and wine, except that cold-settled juice produced wine with a higher degree of cold stability. The TA was higher for the float-clarified wine. Wine produced from flotation resulted in less losses to gross lees, and reduced the need for chiller load. It could potentially reduce turn-around time as well, but this was not characterized fully in this study. A significant difference (p<0.001) between wines was found in triangle testing. Although descriptive analysis showed no strong trends for the descriptors used in this study there was a slight trend for wines produced with flotation to have higher Fruit Intensity as well as Overall Aromatic Intensity. In general, there was not a noticeable preference for the floated wine over the cold settled wine. These results suggest that flotation may be a beneficial technique not only to reduce turn-around time, enhance juice yield, and reduce chiller load; but that it may also serve as a mechanism for preserving aromatic intensity and fruit intensity.

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