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HEAT WAVE IN CALIFORNIA

Grape dehydration and concentration are associated with high °Brix, low yield, raisins and microbial contamination. As self-defense and to regulate dehydration, grapes skins become thicker, thus impacting phenolic extraction and press yield.

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With the high temperatures of the past week, vines may shut down photosynthesis, grapes begin to dehydrate and concentrate, skins become thicker and winemaking challenges appear.

What are the Challenges Related to High Temperature Grape Growing?

Grape dehydration and concentration are associated with high °Brix, low yield, raisins and microbial contamination. As self-defense and to regulate dehydration, grapes skins become thicker, thus impacting phenolic extraction and press yield.

High °Brix grapes are usually “watered-down,” diluting nutrient content and changing acid balance. With the presence of raisins, °Brix correction might be challenging resulting in high alcohol must. Dehydrated grapes are often associated with high microbial contamination, especially bacteria. All these conditions are extremely stressful for yeast and, if not corrected, increase the risk of stuck fermentations.

Heat and sun exposure promote the degradation of malic acid impacting pH and acid balance.

With high temperatures, photosynthesis of the vine is shut down and the grapes don’t reach aromatic maturity, resulting green characters in wine.

Enartis Solutions

Low Yield/Difficult Extraction
Use extraction enzyme to improve polyphenol extraction and increase press yield: 30 g/ton Enartis Zym Color Plus  at crusher for reds, 30 g/ton Enartis Zym Arom MP for whites and rosés.

Risk of Stuck Fermentation
Use antimicrobial to limit the development of spoilage microbes and improve fermentations: 5-10 g/hL Enartis Stab Micro M at crusher. "Know more" about Enartis Stab Micro M.

Proper yeast nutrition strategy - Learn more about yeast nutrition with Enartis' Yeast Nutrition Newsletter.

  • Nutriferm Energy at inoculation provides essential nutrient for proper yeast development.
  • Nutriferm Advance at 1/3 sugar depletion helps yeast with resistance to stress, improves fermentation kinetics and reduces production of H2S.

Nutriferm No Stop at 1/2 fermentation improves yeast cell membrane fluidity, yeast fermentation activity and resistance to stress and ensures complete fermentation.

Acid and pH Balance
Correct acid and pH considering must buffer capacity, potassium content and organic acid profile: Acid and pH Management Juice Panel.

Use a dominant yeast strain, resistant to high alcohol content: Enartis Ferm WS.

Green Characters
Minimize green character expression with oak alternatives: Incanto NC Range. Learn more about green character management with Enartis' Green Character - Reds and Green Character Whites/Rosés winemaking guidelines.

 

 
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