In addition to this, we helped a scientific equipment manufacturer develop and check automated methods for alcohol, SO2, and sugar analysis. About one-third of these telephone consultations were about product improvements. The rest dealt with technical problems winemakers were facing. Sterile bottling remains a major concern and problem of the industry. The higher number of reduced sulfur defects discussed might also be the result of a better awareness of this common defect in all wine fermentations.
Winemakers are more careful before bottling a wine with a detracting odor of reduced sulfur.
Upon examination it was noted that the wine was oxidized and also had a slight sulfur smell. We recommended that the wine be yeast fined, and the SO2 adjusted. After the procedure was explained, the winery completed the method successfully with significant improvement in taste and aroma. A Hudson Valley winery had a problem with a large wine lot that had not been filtered correctly. After examining and testing a sample, the recommendation was made to uncork, adjust pH, and SO2 then sterile filter again and bottle.