Quality Control & Lab Analyses for Wineries

Dr. Brent Trela is an enology specialist and was a Professor of Enology at Texas Tech University (2007-2013) and an Extension Enology Specialist with Texas AgriLife Extension. Currently he is a wine industry consultant and principle of Alert Aesthetics, of Redland Washington. He also is the Winemaker at Whispering Oaks Winery, in Oxford, FL. He obtained his Ph.D. in biotechnology at Suranaree University of Technology (2006), his M.S. in Food Science at the University of California, Davis (1996), and his B.S. & B.A., Chemistry at The Evergreen State College (1992). He has taught and developed V&E curriculum at the University of California-Davis, Plumpton College and the University of Brighton in the U.K. and Texas Tech University (www.texasenology.org). In addition,he has produced award winning wines in the United States, Australia, New Zealand, and Asia and served as a senior advisor to the USDA in Armenia and the World Bank in the Republic of Georgia (www.qvevriproject.org). Dr. Trela has extensive international experience in enology research on wine stabilization and the evaluation and improvement of wine sensory attributes, winery practices, and wine business. Dr. Trela is a frequent speaker at national and international conferences.

Perspective. Introduction. Scientific & Analytical Method. Laboratory: Design, Equipment & Supplies. Units, Laboratory Methods & Safety. Harvest Criteria, Sampling & Assessment. Soluble Solids. Acidity: pH & Titratable Acidity. Volatile Acidity. Carbon Dioxide. Carbon Metabolism – Alcohols. Alcohol. Microbiology. Microbial Metabolism: Yeast & LAB. Microbiological Laboratory Techniques. Spoilage Identification. Yeast Use: Nutrition & Preparation. Malolactic Fermentation & Monitoring. Sulfur Dioxide (SO2). Residual & Reducing Sugars. Tannin. Color & Phenolics. Ash. Quality Assurance & Control: GMP, SSP, HACCP and ISO Approaches. A Code of Good Manufacturing Practice for the Grape and Wine Industry. Establishing a HACCP-like Plan. Glossary. Appendixes.