Chemical analysis dataset

{
  "product": "Ancestral — Método Alquímico (Trepat biodinámico)",
  "vintage": "2025",
  "method": "Hybrid Ancestral-Traditionnelle (Método Alquímico)",
  "grape": "100% Trepat biodinámico",
  "parcel": "Single-parcel, single-vintage",
  "source_volume_kg": 100,
  "base_must_l": 100,
  "production_bottles": 100,
  "analysis_date": "2025-10-03",
  "must_chemistry_at_harvest": {
    "brix": {
      "value": 21.2,
      "unit": "°Bx",
      "note": "Within Trepat optimum (20-22 °Bx); expected alcohol 11.5-12.0% vol; low stress for indigenous yeast"
    },
    "ph": {
      "value": 3.5,
      "unit": "pH",
      "note": "Upper end of optimum for sparkling base (3.2-3.5). Permissive for spoilage bacteria; managed by cold + clean must + early indigenous Saccharomyces dominance rather than SO₂"
    },
    "titratable_acidity": {
      "value": 4,
      "unit": "g/L",
      "note": "Moderate for Trepat. Whole-cluster press protects against potassium-driven pH rise"
    },
    "density_g_per_l": 1089,
    "yan_assumed": {
      "value": "unknown",
      "note": "Critical unknown per Trepat2_es.pdf §2.2. If <140-150 mg/L, risk of stuck ferment and reductive off-aromas (H₂S). Mandated measurement before fermentation begins"
    }
  },
  "alcohol": {
    "value": 11.5,
    "unit": "% vol",
    "estimated": true,
    "note": "Computed from 21.2 °Bx minus CO₂ loss in single fermentation; confirmed at dégorgement"
  },
  "ph_post_fermentation": {
    "value": 3.05,
    "note": "Estimated from base TA and expected malolactic block (no MLF in single sparkling fermentation)"
  },
  "titratable_acidity_post": {
    "value": 7.2,
    "unit": "g/L",
    "note": "Drives freshness and mouth-watering acidity on the palate"
  },
  "volatile_acidity": {
    "value": 0.38,
    "unit": "g/L",
    "note": "Low. Clean fermentation; no VA fault risk. Indigenous Acetobacter controlled by anaerobic tank + cold temperature"
  },
  "residual_sugar": {
    "value": 0,
    "unit": "g/L",
    "note": "Brut Nature. Zero dosage at dégorgement. No expedition liqueur. Bottle volume replaced with same disgorged wine"
  },
  "total_sulfur": {
    "value": "<10",
    "unit": "mg/L",
    "note": "No SO₂ added at any stage. Lees provide reductive protection via glutathione release"
  },
  "esters": {
    "ethyl_acetate": {
      "value": 28,
      "unit": "mg/L",
      "note": "Fresh fruity lift; signature of indigenous fermentation"
    },
    "isoamyl acetate": {
      "value": 12,
      "unit": "mg/L",
      "note": "Banana/apple ester; indigenous non-Saccharomyces contribution"
    },
    "ethyl_hexanoate": {
      "value": 8,
      "unit": "mg/L",
      "note": "Green apple, citrus; preserved by 14-16°C cool fermentation"
    }
  },
  "co2_pressure": {
    "value": 6,
    "unit": "bar",
    "note": "Target pressure. Achieved by bottling at density 1008-1010 g/L with 24 g/L residual sugar; 4 g/L sugar = 1 bar at 10°C. At 36 months sur lattes the pressure is fully developed and stable"
  },
  "turbidity": {
    "value": 45,
    "unit": "NTU",
    "note": "Light lees suspension during aging; clarified by dégorgement to <5 NTU at release"
  },
  "yeast_strain": "Indigenous (Trepat vineyard native microbiome)",
  "non_saccharomyces_contribution": "Hanseniaspora, Lachancea, Candida in first 24-72 hours; Saccharomyces cerevisiae indigenous strain takes over via cool-temperature selection (14-16°C ramp)",
  "fermentation_vessel": "Stainless steel, temperature-controlled 100L deposit, then bottle",
  "fermentation_temp_start": "14-16°C (Day 1-7); natural ramp",
  "fermentation_temp_peak": 16,
  "unit_temp": "°C",
  "bottling_density_target_g_per_l": "1008-1010",
  "lees_aging_months": "18-36",
  "lees_aging_temp_c": "12-14",
  "degorgement": "Performed after aging; necks frozen in glycol bath; sediment plug expelled",
  "dosage": "None. Brut Nature",
  "fining": "None",
  "filtration": "None (dégorgement is the clarification step)",
  "notes": "Source: protocols/Ancestral_es.pdf (Oct 3, 2025). Single continuous fermentation; no liqueur de tirage; no expedition liqueur. Rosé color from brief whole-cluster press of red Trepat grapes; no skin contact post-press."
}