| Monitoring/Analysis | Critical Limits | Corrective Action | Verification/Documentation | |
|---|---|---|---|---|
| Grapes |
pH Fruit condition |
<3.50 Visible rot, off odors |
Acid addition Sorting |
Re-check pH after cold soak |
| Crush Destem Maceration |
SO2 Temperature Microscopic and sensory examination PCR analysis |
30-50 mg/l total 5-10°C, 40-50°F Presence of cocci shaped bacteria |
Add SO2 Chill |
Monitor SO2 levels Monitor temperature Microscope examination PCR analysis |
| Alcoholic Fermentation | Microscopic examination | Presence of cocci shaped bacteria | Lysozyme |
Microscope examination Plating PCR analysis |
| Malolactic Fermentation |
Microscopic and sensory examination Temperature |
ML inoculation Presence of cocci shaped bacteria 15-20°C, 60-68°F |
ML strain selection Lysozyme then reinoculate for MLF |
Microscopic examination Wait at least 1-2 weeks before ML inoculation after lysozyme treatment of red wines, longer periods required for white wines |
| Post Fermenation & Aging |
Microscopic and sensory examination SO2 pH Plating PCR analysis Temperature |
Presence of cocci shaped bacteria 20-30 mg/l free < 3.50 5-20°C, 60-68°F |
Lysozyme and/or SO2 Add SO2 Acid addition |
Microscope examination Monitor SO2 Monitor pH Plating PCR analysis Monitor temperature |
| Clarification Stabilization Filtration | SO2 | 20-30 mg/l free |
Adjust SO2 Polish filtration |
Monitor SO2 |
| Bottling |
Plating PCR analysis SO2 |
20-30mg/l free |
Sterile filtration Adjust SO2 |
Plating PCR analysis SO2 analysis |
