For dealing with Sour Rot or mold infected fruit

Reds/Whites:
Pre-fermentation analysis- run VA, YAN’s and acid (tartaric and malic) at a minimum

 Whites:

Fast processing is key! Protect from oxygen- Add Ft Blanc early, add directly to fruit in press

Cool fruit, adjust acid with tartaric acid

Increase SO2 dose

Pressing- press under a CO2 blanket, whole stem press/use rice hulls as a press aid, consider isolating the first 10gallons/ton as this will be richest in rot metabolites, isolate free run and continue with fast processing. The press fraction should also be evaluated for quality. Add enzyme to press so you get contact time for clarification (especially of you are using Bentolact S at next stage)

Fast clarifying- if moldy smells are present we have had great news about Reskue cleaning this up. I would probably recommend Bentolact S, or freshprotect during clarification

Rack to fermentation tank under a CO2 blanket and possibly add Bactiless is ML is not desired (don’t add Bactiless until clarified as it will get trapped in the solids)

Fermentation- get to 5% alcohol as fast as possible. Yeast strain- if >60ppm SO2 was used at crush I would use the non-SO2/H2S strains (these all have short lag phases, low nutritional demands and low VA production, I would ferment at 58-60). If <60ppm was used consider QA23, DV10, EC, K1 or Vin13. Do not use sensitive strains- 71B, AMH, BA11, BC, CY3079, Steinberger

Fermentation nutrition- Follow nutrient guide with an emphasis on goferm protect evolution and fermentation security and/or esters. The gfpe has enough sterols that will take place of O2 add. Trial reskue to bind moldy smells if not used earlier. Highly recommend using optimum white to protect aromatics

Fermentation tannin- FT Blanc citrus if needed

Fermentation temperature- 58-60 if using no SO2/H2S strains, or warmer if the yeast strain you choose permits

Ferment to dryness, rack and let gross lees settle, rack again then inoculate for ML if desired. Stabilize with SO2

Conduct post fermentation analysis and conduct bench trials with Inocolle if still smelling moldy

Determine the effect of the mold on filterability

Continue to protect from oxidation throughout the aging and packaging process.

 Reds:

Fast processing is key!

No cold soaks or extended macerations

Cool fruit if possible, adjust acid with tartaric acid, isolate the bin juice if possible as this will be richest in rot metabolites.

Protect from oxygen- Add Ft Rouge Soft early, increase SO2 dose add directly to grapes at the destemmer

Fermentation- get to 5% alcohol as fast as possible. Yeast strain- choose a strain that has a short lag phase, low nutritional demands and low VA production, I would ferment at 75-82 to promote fruit flavors and shorten lag phase). Consider T73, D21 or Okay, if really short a fermentation (~5 days) is needed use GRE. Do not use a sensitive strain (71B, AMH, BC, BDX or RA17)

Fermentation nutrition- Follow nutrient guide with an emphasis on goferm protect evolution and fermentation security. The gfpe has enough sterols that will take place of O2 add. Trial reskue to bind moldy smells if not used earlier. Highly recommend using optimum red to boost mouthfeel and stabilize color

Fermentation tannin- FT Rouge Berry if needed

Ferment to dryness, rack and let gross lees settle, rack then inoculate for ML if desired. Stabilize with SO2 post MLF. Run Scorpions and add Bactiless if needed.

If still worried about oxidation add 50ppm of cellaring tannin at each racking (this is an Aussie trick)

Conduct post fermentation analysis and determine the effect of the mold on filterability

Continue to protect from oxidation throughout the aging and packaging process.

For more information, please contact: 

Megan Hereford, MSSales Representative
Scott Laboratories(E-mail) MeganH@scottlab.com
(Mobile) 1-540-239-9211