The 2022 harvest will be remembered in the PNW as one of the most complicated. Workforce shortages, frost damage first, then the hottest summer in records, and, consequently, the insurgence of wildfires are just some of the issues local winemakers are facing and dealing with.

But, what do these conditions mean for the grapes? We all know that a stressful environment triggers specific responses in the plants as well as being the cause of other issues later on.

Strong rains: vines respond to stressful conditions very fast either shutting the ripening of the fruit (to ensure the survival of the plant) or synthesizing compounds to fight infections. B-glucans derived from Botrytis are structurally very different from other glucans (as the ones we can find in brewing processes for example) and therefore the enzyme selected for its breakdown has to be specific, otherwise, the time and effectiveness will be reduced - having a great impact on the production logistic. Mannozym is a specific and high-activity B-glucanase for the glucans caused by Botrytis in the grapevine, ensuring short action times and great effectiveness. Similarly, the use of good and activated bentonite (to increase efficiency and reduce the volume of lees) can deactivate the Laccase and avoid the chain reactions of oxidation that will trigger. Plusgran is Na-activated bentonite, with very high protein removal and compaction. It can be used either during the pre-fermentative clarification or during the fermentation.

Fungi infections: these infections cause the rise in the concentration of acetobacter, responsible for the synthesis of Acetic acid. This compound can be "used" by the yeast during the AF, but if the numbers keep increasing, there might be a bigger problem to fix later down the road. Generally speaking, Acetic acid is produced whenever the fermenting yeast is under stressful conditions (lack of correct nutrition, inadequate reinforcement of the cell wall structure, low resistance to osmotic pressure, high concentration of toxins in the mean, etc.) therefore, especially in seasons like the one we're undergoing, ensuring good nutrition levels by the use of complex nutrients like V Starter Premium, or V Activ Premium, and resistant yeast are fundamental.

Long exposure to high solar radiation: these conditions are responsible as well for the browning (oxidation) of the juice and the consequent polymerization of the phenolic structures with possible loss of aromas and off-flavors, reduced acidity of the juice, and, very importantly, reduced yields. The pre-fermentative clarification by the means of adjuvants with a broad spectrum of action, like X-PRO Grapes, or able to complex and reduce mouthfeel-aggressive compounds, like the recently approved Fitoproteina P or Fitoproteina XP (pea and potato protein-based clarifiers respectively), will be the key to avoiding these issues.

Wildfires and smoke taint: our integrated protocol will allow to obtain fast and clean fermentations, boosting good aromatics and structure to fight the masking and flavor alteration caused by the smoke. This will be followed by our mitigation protocol based on the combined action of Zimarom, FPS, and Mastervin Compact. This protocol has proven very effective ad respectful of the wine matrix in these unfortunate events, obtaining international recognition (Treating-smoke-affected-wine-with-activated-carbon.pdf (awri.com.au) ).

Reach out today to your JUCLAS USA  technical representative to have further information or receive full protocols.