{"id":1478,"date":"2020-03-03T16:14:50","date_gmt":"2020-03-03T20:14:50","guid":{"rendered":"http:\/\/www.techniquesinhomewinemaking.com\/blog\/?p=1478"},"modified":"2026-03-22T06:58:19","modified_gmt":"2026-03-22T10:58:19","slug":"making-a-finger-lakes-riesling-from-a-mosti-mondiale-meglioli-kit","status":"publish","type":"post","link":"https:\/\/techniquesinhomewinemaking.com\/blog\/making-a-finger-lakes-riesling-from-a-mosti-mondiale-meglioli-kit\/","title":{"rendered":"Making a Finger Lakes Riesling from a Mosti Mondiale Meglioli Kit"},"content":{"rendered":"\n

March 3, 2020<\/p>\n\n\n\n

Every fall I make Sauvignon Blanc wine or, as this past winemaking\nseason, Chenin Blanc from Mosti\nMondiale<\/a> must. The wines have always been exquisite.<\/p>\n\n\n\n

And now I finally gave in to the itch of trying one of their high-end\nwine kits.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

So I got a Limited Edition Meglioli Riesling kit<\/a> with 100% grape must, i.e. no water to be added, from fruit sourced in 2019 from the Finger Lakes region in New York state, and more specifically, from Wagner Vineyards Estate Winery at Seneca Lake.<\/p>\n\n\n\n

The kit retails for about CAD$230 (CAD$1.00 is about US$0.75) and comes\ncomplete with all necessary winemaking ingredients as well as peel-and-stick\nlabels, shrink capsules, and so-called 2+1 corks (#9, 1-1\/2\u201d) for 30 bottles.<\/p>\n\n\n\n

I am excited to give this kit a go as it bears Matteo Meglioli’s name.\nHe is the enologist (oenologist for my Canadian friends) at Mosti Mondiale<\/a> and, well,\nin a nutshell, he knows his stuff. A brilliant individual.<\/p>\n\n\n\n

This kit will produce about 23 liters (6 gallons) \u2014 the equivalent of\n30 standard 750-mL bottles \u2014 of what should be delicious Riesling. According to\nMosti Mondiale<\/a>\u2019s website,\nthis kit produces \u201ca unique dry Riesling with mineral notes on the nose and\nnotes of citrus, apples and fresh fruit on the palate, brought together by a\ncrisp and refreshing acidity.\u201d Given that the juice was sourced from a\ncool-climate vine-growing region, I suspect the wine once aged will have a\ntypical petrol character due to a compound known as TDN characteristic of\nRiesling. For diehard chemistry geeks, TDN is a C13\u2212norisoprenoid with the\nchemical name 1,1,6-trimethyl-1,2-dihydronapthalene.<\/p>\n\n\n\n

I haven’t made Riesling in ages although it was one of our major\nproducts when I had my commercial winery in Niagara (Ontario). We made\nRiesling-based wines in just about every style: dry, off-dry, semi-sweet,\nsparkling and icewine. But this Finger Lakes Riesling will be totally dry.<\/p>\n\n\n\n

MAKING THE WINE<\/strong><\/h2>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

I just started this kit today, and I\u2019ll be following the kit\u2019s\ninstructions to the letter to make sure I produce a wine as intended.<\/p>\n\n\n\n

After pouring the content of the bladder into a pail, I ran juice samples through my lab to measure some key parameters (shown below) that will help me monitor progress and to identify and prevent any potential problems.<\/p>\n\n\n\n

Brix \/ SG = 21.2 \/ 1.088<\/p>\n\n\n\n

TA = 5.14 g\/L<\/p>\n\n\n\n

pH = 3.42<\/p>\n\n\n\n

Free SO2<\/sub> = 6.63 mg\/L<\/p>\n\n\n\n

Total SO2<\/sub> = 40.2 mg\/L<\/p>\n\n\n\n

YAN = 240.2 mg\/L<\/p>\n\n\n\n

NTU = 316<\/p>\n\n\n\n

A420<\/sub> \/ A440<\/sub> \/ A520<\/sub> = 0.076 \/ 0.054 \/\n0.017<\/p>\n\n\n\n

The measured Brix should yield just a touch over 12% ABV (alcohol by\nvolume).<\/p>\n\n\n\n

TA and pH are just perfect. I don\u2019t know if the juice was processed for\ntartrate stability, and so, during alcoholic fermentation (AF), TA can either increase\nor decrease due to yeast producing succinic acid and depending if there is any\npotassium bitartrate formed and precipitated. But I don\u2019t expect a large\nchange, and therefore, the final TA should be in the perfect range for a\ndry-style Riesling.<\/p>\n\n\n\n

Free and total SO2<\/sub> are low and will therefore not be an issue for yeast to perform its metabolic conversions.<\/p>\n\n\n\n

\"\"
Measuring YAN<\/figcaption><\/figure><\/div>\n\n\n\n

YAN, or yeast assimilable nitrogen, is a measure of the amount of\nnitrogen available that yeast can assimilate into cells and carry out their\nmetabolic activities. A YAN of 240 mg\/L is quite sufficient for a Brix of 21.2.\nThe kit does provide a packet of yeast nutrients to be used as a booster later\non during the AF.<\/p>\n\n\n\n

NTU, or Nephelometric Turbidity Units, is a measure of the turbidity of\nthe juice. The maintenance of a sufficiently high level of turbidity is\nessential for white wine production, with solid particles acting as a source of\nlipids for yeast growth under anaerobiosis (absence of air). Rib\u00e9reau-Gayon et\nal. (2012) recommend 100\u2013250 NTU to minimize volatile sulfur compounds (VSCs)\nproduction, and so we are good here with 316 NTU. Contrary to many kits, this\none does not add any bentonite to the juice, likely \u201cto minimize any aroma or\nflavor stripping,\u201d according to Nino Piazza at Mosti Mondiale<\/a>. <\/p>\n\n\n\n

\"\"
Adding dried white raisins <\/figcaption><\/figure><\/div>\n\n\n\n

A420<\/sub>, A440<\/sub> and A520<\/sub> are absorbances measured at wavelengths of 420, 440 and 520 nm. These will help evaluate color and identify any oxidation issues, particularly during cellar aging.<\/p>\n\n\n\n

\"\"
Inoculating the juice<\/figcaption><\/figure><\/div>\n\n\n\n

Once I confirmed that the juice chemistry was all good, I added the\nsupplied packet of dried white raisins, which are meant to impart additional\naromas and flavors, and then added the packet of Lalvin EC-1118 \u2014 a workhorse yeast.\nI usually rehydrate yeast before inoculating the juice, but I did want to\nfollow instructions strictly, and so I sprinkled the yeast pellets on the\nsurface and placed the lid on the pail.<\/p>\n\n\n\n

And now we wait. Fermentation should start within 24\u201348 hours.<\/p>\n\n\n\n

Stay tuned for updates.<\/p>\n\n\n\n

REFERENCES<\/strong><\/h2>\n\n\n\n

Rib\u00e9reau-Gayon, P., D. Dubourdieu, B. Don\u00e8che and A. Lonvaud. 2012.\nTrait\u00e9 d’\u0153nologie, Tome 1 – Microbiologie du vin. Vinifications. 6e \u00e9dition.\nDunod, Paris.<\/p>\n","protected":false},"excerpt":{"rendered":"

March 3, 2020 Every fall I make Sauvignon Blanc wine or, as this past winemaking season, Chenin Blanc from Mosti Mondiale must. The wines have always been exquisite. And now… Read more »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3],"tags":[132,93,10,130,129,131],"class_list":["post-1478","post","type-post","status-publish","format-standard","hentry","category-home-winemaking","tag-finger-lakes","tag-home-winemaking","tag-kit-winemaking","tag-meglioli-kit","tag-mosti-mondiale","tag-riesling"],"yoast_head":"\nMaking a Finger Lakes Riesling from a Mosti Mondiale Meglioli Kit - 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