We have the capability to test the juice and wine at Kalama River Cellars and many wine parameters are quick and easy to determine. For more complicated procedures, we use ETS Laboratories at one of their six labs in Washington, Oregon, and California. During harvest, ETS provides same-day results which helps a winemaker make faster decisions with regards to adjustment of the must, juice, or wine. As an example, the percent alcohol by volume test takes relatively more time to run so ETS does the analysis for us. In contrast, a pH test is quick and only takes a few minutes. I’ve attached a test report (ETS1) below as an example of the amount of data we request at the end of the primary and secondary fermentation. Another advantage of using an outside resource for testing, we can use a certified lab to compare to data determined in house.

Reviewing the report, the L-malic acid and glucose/fructose levels suggest the primary and second fermentations are complete. The primary fermentation has converted all but 0.7 g/L of the sugar to alcohol; therefore, the wine is considered dry. Looking at the data for L-malic acid, there is less than 0.05 g/L in the wine indicating the malolactic fermentation (MLF) has converted all of the malic acid to lactic acid as planned. Based on the results, we don’t have to worry about a fermentation taking place in bottles later. Noteworthy, the data also shows more Sulfite will need to be added to help prevent acetic acid production by acetobacter bacteria. Winemaking is definitely part art but armed with data, winemakers have the information needed to make better decisions.