REDUCING SO 2 USE IN WINEMAKING. Eglantine Chauffour, Enartis USA

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1 REDUCING SO 2 USE IN WINEMAKING Eglantine Chauffour, Enartis USA

2 WHY DO WE USE SO 2? MULTI TASK WINEMAKING ADJUNCT Antimicrobial (microbial control) Antioxidant (chemical oxidation) Antioxidasic (enzymatic oxidation)

3 DIFFERENT FORM OF SULFITES IN JUICE/WINE Total SO 2 = Bound SO 2 + Free SO 2 Free SO 2 = SO 2 + HSO SO3 2- SO 2 HSO - 3 SO 2-3 Antiseptic Antioxidant Antioxidasic Reductive agent WINE ph SO 2 HSO 3 - SO 3 2-

4 WHY REDUCING SO 2? SO 2 = Health issues SO 2 =solvant, increases extraction SO 2 can inactivate thiamine (essential for yeast growth) SO 2 = bind with anthocyanin = bleaches color SO 2 = Favors synthesis of H 2 S by yeast SO 2 = Negative aromas and flavors (pungent and sulphorous) NO SO 2 = Less acetaldehyde production (ICV2007) NO SO 2 = More expressive wines, more balanced, more resitant poll

5 ANTISEPTIC EFFECT

6 SO 2 + H 2 O = HSO 3 -+ H + MOLECULAR SO 2 COMBINED SO2 BISULFITE MOL SO2 TOTAL SO2 FREE SO2

7 SO 2 REDUCES JUICE CONTAMINATION

8 TAN BLANC = ALTERNATIVE TO SO 2 IN JUICE Effect of tannic acid on Lactobacillus plantarum cells growth. N.Rozes and C. Peres, (1998)

9 ENARTIS STAB MICRO M = ALTERNATIVE TO SO 2

10 ENARTIS STAB MICRO WINE AGEING

11 ENARTIS STAB MICRO (M) Chitosan: De-acetylation of chitin, polysaccharide derived from Aspergillus niger How it works? Attraction chitosan (+) and microbe cell walls (-) => Death of cells Enartis Stab Micro (M) : Pre-activatedchitosan, higher charge, higher contact surface, higher efficiency TTB approved:

12 APPLICATION STAB MICRO (M): ALTERNATIVE TO SO 2 FOR ANTIMICROBIAL CONTROL VEGAN AND ALLERGEN FREE Remove spoilage microorganisms 10 g/hl Prevent VA during cold soak 5-7 g/hl Control VA during grape transport 5-10 g/hl Promote clean and safe fermentation 5 g/hl Improve native fermentation take off Control MLF 5-10 g/hl

13 ANTIOXIDASIC, ANTIRADICALIC, REDUCTIVE AGENT, ANTIOXIDANT

14 SO 2 AND OXIDATION REACTIONS SO 2 Laccase SO 2 Laccase SO 2 SO 2

15 1- ANTIOXIDASIC EFFECT ENARTIS TANNIN TAN BLANC DOSAGE REDUCTION OF OXIDASIC ACTIVITY (%) 20 g/hl g/hl 82 TAN ANTIBOTRYTIS 20 g/hl 60

16 2- ANTIRADICALIC EFFECT SO 2 Enartis Tan SLI S L I

17 3- REDUCTIVE AGENT SO 2 as a reductive agent : -60 mv Ascorbic acid as reductive agent: -140 mv GSH as reductive agent: -40 mv

18 4- TRAP THE QUINONE! Hydroxycinnamic acid/gsh ratio = oxidation potential

19 5- CHELATING METALS PVI/PVP: Cu 2+ > Au 2+ = Ag 2+ > Fe 3+ > Mn 2+ > Al 3+ > Zn 2+ Cross- linked, insoluble copolymer of vinylimidazole and vinylpyrrolidone ratio of 9:1. Chitosan: Fe 3+ > Cu 2+ > Au 2+ = Ag 2+ > Mn 2+ > Al 3+ > Zn 2+ Tannin: Cu 2+ Metal reduction in wine using PVI-PVP copolymer and its effects on chemical and sensory characters, H.Mira, 2007 Reaction of oxygen and sulfite in wine, JC Danilewicz, 2016 Reactions involving iron in mediating catechol oxidation in model wine, JC Danilewicz, 2013

20 Claril HM = PVI-PVP + Pre-activated chitosan PVI/PVP, CHITOSAN AND METALS

21 ENARTIS PRO FT = STRONG ANTIOXIDANT PVI-PVP + yeast mannoproteins -Strong affinity with metals (Cu 2+, Fe 3+ ) - Remove substrates of oxidation reaction Addition at beginning of AF

22 OXIDATION REACTION PROTECTIONS Enartis Pro FT Claril HM Enartis Stab SLI Claril HM Ascorbic acid SO 2 Ascorbic acid SO 2 Tan SLI SO 2 -SH donor Sacrificial tannin

23 HOW SO 2 IS PRODUCED DURING AF 1. During AF, yeasts reduce S to H 2 S 2. Yeast produce acetaldehyde 3. SO 2 binds with acetaldehyde 4. SO 2 production depends on yeast strains 5. After AF, yeasts produce SO 2 or H 2 S 6. SH 2 +O 2 => SO 2 +H 2 O NH4+ Sulphate-reductase pool

24 ALTERNATIVES TO SO 2 IN WINEMAKING PRODUCT EFFECT Antiseptic Antioxidant Antioxidasic SO 2 xxx xxx xxx Ascorbic acid xxx Tannins x xx xx Lysozyme x (Gram+) Stab Micro (M) xxx xx Glutathion K sorbate Velcorin(DMDC) x (Yeast only) x (Yeast mainly) xxx

25 WHEN DO WE NORMALLY ADD SO 2? Grapes Pressing Settling Fermentation End AF Ageing Bottling Grapes Fermentation End AF MLF Ageing Bottling Important add Can be limited, depending grape conditions Produced by the yeast

26 LOW/NO SO 2 WINE PRODUCTION - RED Grapes Antimicrobial: Enartis Stab Micro M Antioxidasic: Tan Antibotrytis or Tan Rouge During AF Antioxidant: Enartis Pro Blanco or Enartis Tan Color Choice of low SO 2 /low acetaldehyde producer yeast Ageing Antiradical: Enartis Tan SLI Antimicrobial: Enartis Stab Micro Lees ageing: Enartis Surli Round Bottling Antiradical: Enartis Tan SLI Antioxidant (-SH donor): Surli Velvet Plus

27 LOW/NO SO 2 WINE PRODUCTION WHITE/ROSE Grapes Antimicrobial: Enartis Stab Micro M Antioxidasic: Tan Antibotrytis or Tan Blanc Remove precursor of oxidation: Claril HM Low SO 2 option: AST During AF Antioxidant: Enartis Pro FT Choice of low SO 2 /low acetaldehyde producer yeast Ageing Antiradical: Enartis Tan SLI Antimicrobial: Enartis Stab Micro Lees ageing: Enartis Stab SLI Bottling Pinking prevention, redox potential: Citrostab rh Antiradical: Enartis Tan SLI Antioxidant (-SH donor): Surli Velvet Plus

28 Reach Enartis team: (707) Website: THANK YOU FOR YOUR ATTENTION poll