Wine sicknesses and errors page 1

Mould

Mould is probably the most common occurring “sickness” and- when the accident has come it’s not the worst. Mould is made as green or white pricks on the surface. Tough sticking down a pipe from the siphon you can get a mould colony to stick on to it and fish it up. If there’s mould on the fruit or the fruit mass you can take it away with a knife or a spoon.

Mould doesn’t like carbonic and during fermentation the chances for growth aren’t very big. An easy suppurate is helpful. Mould doesn’t come from wine but from an air infection. Especially at autumn when there are many spores in they air. Avoid that wine or fruit is standing unprotected in a building with dust.

Bitter and miss coloured wine

Bitter taste appears almost always in wine when it has been standing still for a few months: one symptom is that it has a colour or a turbid colour. Some fruits contain a lot of oxidation subjects. This you can see for a example on a pealed apple that becomes brown if it laying around. The colour in the wine becomes lighter or clear again by adding some wine sulphur ate and the taste will change fast. In practically difficult cases you add 2 gram wine sulphur ate per 5 litres wine and let the win rest a weeks time before it bottles. Bitter taste appears almost always in the wine when it’s been standing still a few months. One symptom is that the colour is darker or that it has a turbid look. Some fruits contain a lot of oxidation subjects. This you can tell by for a example on a pealed apple that has become brown if it has been lien around. The colour in the wine becomes or clears again when adding some wine sulphur ate and the taste changes fast. In particularly difficult cases you add 2 gram wine sulphur rate per 5 litres wine and let the wine rest a weeks time before it is bottled.

Formation of mucus

1. Pectin clumps= a gel that can be formed when using a pectin rich fruit, for example black and red wine berries,  un mature   goose berries and apples. Add 1 sachet enzyme dissolved in some wine and the clumps will be dissolved fast if the wine is shocked regularly. Ferment activity decreases under a short time. Enzyme shall be used with all fruits from start of fermentation, it pays for it selves by increasing juice and flavour from the fruit with 10-15%.
2. The other form of formation of mucus depends on that there is to little acid in the wine. Slime bacteria forms colonies in long treads. Adding lemon acid or wine acid that fast masters the slime colonies. A few days after adding the acid you make a light sulphur addition.

Surface yeast
Surface yeast ferment (Saccaromyces Hansenula) appears as a dusty lid on the wines surface. It forms easily in a wine you go and swipe of. The infection comes from dust that is sucked down in the ferment howl every time you are tapping the wine or from a bad cleaned siphon.

Surface yeast destroys the wine very fast. It lives from alcohol that it splits into carbonic, butter acid and portion acid. You don’t notice it as ferment it just happens. The will gets a stale and characterless. If the infection is discovered at a early stage the wine will be tapped over. Quit when the surface is 34 centimetres from the siphons estuary because the Surface yeast spores grow 1- 2 centimetres down under the wines surface. Sulphur the wine with ½ gram wine sulphur per 5 litres and tap it on bottles, rather trough a sterile filter platform. If the wines taste and lastingness isn’t good it shouldn’t be saved. Clean thoroughly all the equipment that has been in contact with a infected wine, because Surface yeast is very contagious. When the cleaning is done with glass trim or a powerful chloramines solution.

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