ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 107
PINOT GRIGIO PROTOCOL
PINOT GRIGIO PROTOCOL
Objective
Fermentation Management
To produce a fresh and fruit-forward Pinot Grigio free of pinking using little or no activated carbon.
During fermentation, maintain a temperature of 62°–65°F (17°–18°C). Twelve hours after inoculation, add 0.34
lb/1000 gal (40 ppm) of Querca-Tan Blanc.
Pre-Crushing
To Fractions A and B, add 3.31 lb/1000 gal (40 g/hL) of Phenol-Fine Plus to eliminate any oxidizable
polyphenols.
Add 2 lbs/ton (900 g/ton) of MustGuard directly into the picking bins or as soon as possible after harvesting to
minimize oxidation and undesired color pre-pressing.
Pressing
Whole cluster pressing of handpicked fruit is recommended. Load the press via the top door (not axial feed)
to reduce mechanical action. For machine-picked fruit, ensure the press is blanketed with inert gas prior to
loading. Avoid or minimize the mechanical movements and rotations during pressing. Use a long press cycle (4
hours) with a max pressure of 0.4 bar for 40 minutes without rotations. Pressure increases/decreases in cycle
should be kept to a maximum change of 0.2 bar at 40-minute increments.
Separate must into 3 fractions based on pH:
To Fraction C, add 2.50 lb/1000 gal (30 g/hL) of Phenol-Fine Plus + 1.68 lb/ton of DiamondBlack HD-C
Activated Carbon.
When 4–5% vol. alcohol has been produced, add 2 lb/1000 gal (25 g/hL) of SpringFerm and add 10–15 mg/L
of O2 with a macro-oxygenation or open cycle pumping over or rack the must. During this phase, ensure the
temperature is controlled to between 63°–65°F (17°–18°C), and watch for temperature spikes.
End of Fermentation
Stabilize with SO2 (target 20 ppm of free SO2) and add 0.2–0.6 lb/1000 gal of Gallic-Tan during the first
racking. Rack again after 4–5 days with a supplemental 0.2 lb/1000 gal add of Gallic-Tan.
Fraction A): during filling and free run juice;
Fraction B): up to 60–65%, with max pH 3.4;
Clarification Before Bottling
Fraction C): up to the end of the press cycle, with a goal of pH 3.5 or lower.
To prevent browning, perform a browning test or analyze the polyphenols, paying particular attention to the
concentration of quinones (or the oxidized form).
Addition of SO2:
Fractions A&B): Add 40–50 ppm of SO2, at the press pan outlet.
Clarify wine with Phenol-Fine Plus (carry out trials to determinate the right dosage) and at the end, use
ClarPure and/or ClarNOF.
Fraction C): This fraction must be handled separately due to the increased potential of color development.
Add 60–70 ppm of SO2. If possible, treat this fraction with an ionic exchange resin such as the TMCI Padovan
Ambra to reduce the pH to 2.7–2.9 and the potassium concentration to less than 300 ppm. Ferment separately
and perform blend trials with the finished wines from each fraction for optimal results.
After blending, check the level of copper, with a target concentration of 0.5 ppm. If necessary, an addition of
copper sulfate can be made. Perform lab trials with malic acid to verify the best dosage rate, which is typically
between 100–400 ppm. If wine is slightly oxidized, citric acid and tannins can be used with gum arabic to
provide an antioxidant effect.
Clarification
Note: For wine produced in 2019 according to the protocol above, the recommendations for fining/
finishing are:
Refrigerate fractions A and B at 41°–47°F (5°–8°C) and clarify by flotation, adding 20 ml/ton of Zyme-O-Float
Plus Liquid, 0.44 lb/ton (200 g/ton) of DiamondBlack HD-C Activated Carbon, and 0.22 lb/ton (100 g/
ton) of Puri-Bent. In addition, 0.35–1.41 oz/ton gelatin or potato protein can be added to increase the cap
compaction if necessary.
For fraction C), clarify by flotation, adding 20 ml/ton of Zyme-O-Float Plus Liquid, 0.88 lb/ton
(400 g/ton) of DiamondBlack HD-C Activated Carbon, and 0.22 lb/ton (100 g/ton) of Puri-Bent. In addition,
0.35–1.41 oz/ton (10–40 g/ton) gelatin or potato protein can be added to increase the cap compaction if
necessary. After racking, allow the temperature to increase to 60–65°F (16°–18°C), and inoculate the yeast.
Fermentation
1. Clarify with 10 g/hL (0.834 lb/1000 gal) caseinate and 30 g/hL (2.5 lb/1000 gal) Phenol-Fine Plus NF. Target total polyphenols
