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Mildew Protocols And Processes

Treatment Suggestions to Mitigate the Negative Effects of Powdery Mildew and Botrytis Infection in Juice and Wine.

We have put together some treatment suggestions to mitigate issues in the winery with these two fungal infections.
It’s all about limiting the negative effects of unwanted yeast, mold and bacteria associated with powdery mildew infections and reducing Botrytis derived laccase activity and glucan presence.

Mildew

RED GRAPES

  • Keep pre-fermentation stage as short as possible
  • Sacrificial tannin additions 200-500 mg/L (ppm)
  • Extraction enzyme during early fermentation
  • Assess cap management techniques
  • Avoid removing less from tank when digging out/pressing off
  • Press while CO2 is still actively being produced
  • Drain to tank not barrel 
  • Beta glucan enzyme treatment to aid in filtration/clarification 
  • Avoid indigenous fermentation
Botrytis Infection

WHITE GRAPES

  • Vigorous sorting either in vineyard or crush deck
  • Minimize crushing/destemming if possible
  • 50-100 mg/L (ppm)  SO2 (depending on degree of fruit break down and pH)
  • 50-100 mg/L (ppm) Gallic Tannin (Galalcool/Gallovin) during press loading
  • Low pressure pressing
  • Press Fractioning 
  • Limit Oxygen contact at all stages to minimize oxidative enzyme activity
  • Fine juice, settle and remove off lees quickly
  • Initiate alcoholic fermentation quickly and provide nutrition 
  • Remove wine from lees immediately after alcoholic fermentation has finished 
  • Perform tests for glucans post-fermentation prior to filtration