Winemaking requires monitoring and assessment to determine quality and completion for consumption. Modern winemaking has developed many tools to assist winemakers in producing high quality wines. The research into wine chemistry and techniques for analyzing common wine properties has been an invaluable tool for winemakers. Knowing the typical parameters of wine composition can help winemakers make decisions regarding the harvesting of grapes, making adjustments and additions to wine, and knowing when risks for problems are high or if problems are currently developing. Chemical analysis as well as flavor assessment is routinely performed on grapes and wine throughout the production process.
Monitoring begins in the vineyard as winemakers sample grapes after veraison and prior to harvest in order to determine optimum ripeness for concentrated wine flavors. Grapes are analyzed for sugar concentration, acid levels, and pH. Nitrogen concentration is often measured once the grapes are harvested to determine if any nutrient additions are needed for fermentation.
Fermentations are monitored for sugar, temperature, acid, pH, and sensory properties to make sure no problems develop. Malolactic fermentations are also monitored to track the conversion of malic acid to lactic acid. Young wines are routinely monitored for their SO2 levels during aging and alcohol concentrations are measured after the fermentations are complete.
Full chemical analyses are usually performed at each key step in the winemaking process. Quality assurance is practiced throughout the life of the wine to prevent flaws and spoilage.
