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A Quest for Quality Wine, Every Time.Red Wine Volatile Acidity Problem Solving with Cause and Effect Analysis

A Quest for Quality Wine, Every Time.: Red Wine Volatile Acidity Problem Solving with Cause and... [This chapter applies cause and effect analysis using fishbone diagrams to evaluate a volatile acidity (VA) problem scenario. High VA produces off aromas and is most often associated with acetic acid. Too much results in a bad smelling and tasting wine. We start with a descriptive problem statement then develop a fishbone graphic separating the possible root causes into six categories: process, materials, equipment, people, measurements, and environment. We list possible causes and preventive measures that reduce associated likelihoods to low. We also identify tests to aid in diagnostics that include grape characteristics, viticulture practice, and wine chemistry. We isolate and rank order plausible high and moderate causes. Winemaking clearly uses equipment that must be cleaned and sanitized to prevent growth of bacteria or other problems. Materials may also contribute to excess VA which includes the grapes themselves, any bacteria on the skins, the yeast type, and aging materials such as oak barrels. People-driven errors may occur in the vineyard, winery, or laboratory. Planning, training, and audits can improve performance. Measurement errors like a mistake in free SO2 measurement or sulfite addition may result in high VA. Environmental causes may stem from temperature, humidity, and cleanliness conditions.] http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png

A Quest for Quality Wine, Every Time.Red Wine Volatile Acidity Problem Solving with Cause and Effect Analysis

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Publisher
Springer International Publishing
Copyright
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2020
ISBN
978-3-030-33999-9
Pages
85 –131
DOI
10.1007/978-3-030-34000-1_5
Publisher site
See Chapter on Publisher Site

Abstract

[This chapter applies cause and effect analysis using fishbone diagrams to evaluate a volatile acidity (VA) problem scenario. High VA produces off aromas and is most often associated with acetic acid. Too much results in a bad smelling and tasting wine. We start with a descriptive problem statement then develop a fishbone graphic separating the possible root causes into six categories: process, materials, equipment, people, measurements, and environment. We list possible causes and preventive measures that reduce associated likelihoods to low. We also identify tests to aid in diagnostics that include grape characteristics, viticulture practice, and wine chemistry. We isolate and rank order plausible high and moderate causes. Winemaking clearly uses equipment that must be cleaned and sanitized to prevent growth of bacteria or other problems. Materials may also contribute to excess VA which includes the grapes themselves, any bacteria on the skins, the yeast type, and aging materials such as oak barrels. People-driven errors may occur in the vineyard, winery, or laboratory. Planning, training, and audits can improve performance. Measurement errors like a mistake in free SO2 measurement or sulfite addition may result in high VA. Environmental causes may stem from temperature, humidity, and cleanliness conditions.]

Published: Jul 31, 2020

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