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Vinlab Post-harvest Information Must/Juice Analyses January-March - - PowerPoint PPT Presentation
Vinlab Post-harvest Information Must/Juice Analyses January-March - - PowerPoint PPT Presentation
Vinlab Post-harvest Information Must/Juice Analyses January-March 2017 Ca Carie ien Co Coetz tzee Hanneli li Sm Smit it Must/Juice data 2015-2017 Whit ite MUST/JUICE data 2015-2017 Number of Balling pH TA YAN Malic acid samples
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Number of samples Balling (˚B) pH TA (g/L) YAN (mg/L) Malic acid (g/L)
2015 9900 23.3 3.41 6.82 166 2.71 2016 8900 23.1 3.56 5.73 233 2.41 2017 2017 10542 10542 22.8 3.41 6.78 227 227 2.57 2015 1009 22.5 3.24 7.95 178 3.30 2016 850 21.4 3.34 7.29 267 3.38 2017 2017 1198 1198 21.9 3.24 8.22 243 243 3.26 2015 720 21.6 3.32 7.89 211 4.20 2016 650 21.5 3.45 6.76 300 3.38 2017 2017 936 936 21.5 3.34 7.62 274 274 3.33 2015 450 22.5 3.36 7.19 155 3.76 2016 330 22.8 3.49 6.01 248 3.13 2017 2017 670 670 22.0 3.34 7.20 226 226 3.22
Sauvignon blanc All samples Chenin blanc Chardonnay
Whit ite MUST/JUICE data 2015-2017
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Number of samples Balling (˚B) pH TA (g/L) YAN (mg/L) Malic acid (g/L)
Red MUST/JUICE data 2015-2017
(˚B)
2015 260 24.9 3.53 6.08 229 2.85 2016 300 24.9 3.67 5.30 345 2.62 2017 2017 418 418 24.2 3.53 6.33 335 335 2.79 2015 550 24.7 3.53 5.41 126 2.16 2016 460 24.4 3.67 4.77 178 1.58 2017 2017 680 680 24.5 3.54 5.37 169 169 1.66 2015 800 24.5 3.54 5.57 142 2.26 2016 750 24.0 3.66 4.91 185 2.02 2017 2017 868 868 23.9 3.56 5.58 187 187 2.15 2015 700 24.9 3.62 5.81 132 2.51 2016 630 24.3 3.74 5.07 153 2.10 2017 2017 705 705 24.1 3.58 5.90 163 163 2.17
Shiraz Pinotage Merlot Cabernet Sauvignon
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Must/Juice data 2017 Regional differences
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Register sample: Method 1 Paper Submission
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Register sample: Method 2 ONLINE Submission
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Percentage of online submissions Pap aper su submission Ori rigin in Unknown 76% 76% Onli line su submis ission Ori rigin in Sp Specif ified 24% 24%
JU JUICE
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Distribution of regional sample submissions (online) Elgin 9% Franschhoek 12% Paarl 6% Stellenbosch 50% Walker Bay 5% Other 18%
Too
- o ea
earl rly
JU JUICE
Number
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samples Percentage Total number of samples 10543 Origin Blank 8039 76% Origin Specified 2504 24% Botrivier 89 4% Breede Rivier Valley 16 1% Breedekloof 21 1% Cape Agulhas 2 0% Cape Peninsula 1 0% Cape South Coast 2 0% Coastal 2 0% Constantia 49 2% Darling 29 1% Durbanville 10 0% Elgin 222 9% Elim 4 0% Franschhoek 307 12% Greyton 3 0% Olifantsrivier 2 0% OTHER 66 3% Overberg 27 1% Paarl 142 6% Plettenberg Bay 1 0% Robertson 2 0% Stellenbosch 1248 50% Swartland 77 3% Walker Bay 116 5% Wellington 10 0% Western Cape 53 2% Worcester 3 0%
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MUST/JUICE data 2017 Regio ional l dif ifferences at t sp specif ifie ied Ba Ball llin ing range
Number of samples Balling (˚B) pH TA (g/L) YAN (mg/L) Malic acid (g/L)
ALL** 440 22.0 3.25 7.77 243 3.16 Stellenbosch 64 22.1 3.27 7.48 223 3.18 Franschhoek 14 22.0 3.35 6.39 233 3.62 Elgin 31 22.1 3.22 7.80 246 3.11 Walker Bay 8 21.1 3.24 8.01 243 3.36 ALL** 282 22.8 3.41 6.55 258 2.68 Stellenbosch 65 22.9 3.38 6.81 263 2.59 Franschhoek 20 22.7 3.45 6.28 279 3.10 Elgin 35 22.9 3.35 6.79 238 2.41 Walker Bay 9 22.6 3.43 6.43 253 3.03 ALL** 222 22.0 3.33 6.80 215 3.13 Stellenbosch 36 22.0 3.32 6.88 221 3.27
24.5-26.5˚B 24.5-26.5˚B 24.5-26.5˚B Sauvignon blanc 21-23˚B Chardonnay 22-24˚B Chenin blanc 21-23˚B 24.5-26.5˚B
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Number of samples Balling (˚B) pH TA (g/L) YAN (mg/L) Malic acid (g/L)
24.5-26.5˚B 24.5-26.5˚B 24.5-26.5˚B 21-23˚B ˚ 21-23˚B 24.5-26.5˚B
MUST/JUICE data 2017 Regio ional l dif ifferences at t sp specif ifie ied Ba Ball llin ing range
(˚B)
ALL** 108 25.4 3.57 5.82 336 2.54 Stellenbosch 13 25.5 3.59 5.75 314 2.46 ALL** 219 25.3 3.59 4.99 169 1.54 Stellenbosch 59 25.4 3.58 4.97 159 1.52 Franschhoek 10 25.1 3.50 5.05 170 1.09
Paarl
7 25.3 3.58 4.35 120 1.22 ALL** 217 25.4 3.65 5.10 188 1.99 Stellenbosch 58 25.3 3.66 5.02 168 2.05 Franschhoek 6 25.7 3.55 5.33 165 2.07 ALL** 223 25.4 3.66 5.24 159 2.10 Stellenbosch 57 25.4 3.65 5.17 162 2.08
Paarl
14 25.7 3.76 4.13 113 1.78
Merlot 24.5-26.5˚B Pinotage 24.5-26.5˚B Shiraz 24.5-26.5˚B 21-23˚B ˚ 21-23˚B Cabernet Sauvignon 24.5-26.5˚B
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Must/Juice data 2017 Harvest Feedbacks
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2 February 2017 Harvest Feedback #1 16 February 2017 Harvest Feedback #2 8 March 2017 Harvest Feedback #3
Harvest Feedbacks
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2 February 2017 Harvest Feedback #1
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16 February 2017 Harvest Feedback #2
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16 February 2017 Harvest Feedback #2
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8 March 2017 Harvest Feedback #3
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8 March 2017 Harvest Feedback #3
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