Benefits of skin contact and fermentation on the skins for white wines

Transcription

1 Session: Innovations in cool climate wine styles Benefits of skin contact and fermentation on the skins for white wines Engela Kritzinger, Ulrich Fischer Franken, Silvaner fermented on the skins Pfalz, Riesling skin contact Institute for Viticulture and Oenology DLR Rheinpfalz, Neustadt, Germany

2 Prefermentative skin contact Tool to manipulate wine stylistic and increase wine quality Aroma compounds Aroma precursors Phenolic compounds Nitrogen Potassium Acidity

3 Distribution of Glycosydically-bound monoterpenes in grape compartments of a 1997 Gewürztraminer (n=3) % of the monoterpenes are stored in the berry skin as glycosides G-G [µmol/kg] pulp Berry skin shaded G-G [µmol/kg] Berry skin sun exposed 2053

4 Impact of skin contact time on aroma precursor extraction (2013 Riesling grapes, n=3) µg/l Monoterpenes Skin contact (h) µg/l aroma?sche Benzyl derivatives Alkohole µg/l C6-Alkohole C 6 -Alcohols C13-Norisoprenoide C -Norisoprenoids flüch?ge volatile Phenole phenols Skin contact (h) Skin contact (h)

5 Sensory impact of skin contact on a Muskateller wine (n=23 J x 2 Reps) citrus 200% length aftertaste 150% 100% peach 50% atypical aging flavour 0% floral smoky honey control (100%) 12h skin contact 24h skin contact

6 Influence of grape processing on the aroma profile of a 2009 Gewürztraminer (n=18 J x 3 R) bitter intensity n.s. astringency adstringency n.s. n.s. bitter persistence n.s. colour <0,0001*** Sokolowsky et al. FQ&P 2014 lemon 0,007** peach/apricot <0,0001*** floral <0,0001*** sour 0,0266* sweet 0,0134* green grass n.s. brioche n.s. honey/toffee <0,0001*** control skin contact 8 h skin contact 24 h

7 Impact of skin contact on a 2009 Gewürztraminer Dominance rate (%) astringent Time (sec) Sokolowsky, Fischer et al FQ&P (30)

8 Impact of skin contact on a 2009 Gewürztraminer Dominance rate (%) Sokolowsky, Fischer et al FQ&P (30) Time (sec)

9 Impact of skin contact on a 2009 Gewürztraminer Dominance rate (%) Sokolowsky, Fischer et al FQ&P (30) Time (sec)

10 2014 Haardter Herrenletten Kalkmergel, Riesling Spätlese trocken, Staatsweingut mit Johannitergut, Pfalz Soil: marlstone with clay Clone N90 on rootstock 5C 35 year old vines Hand-picked at 22.8 Brix 100% sound grapes, 3500 L/ha 12 hours skin contact, no destemming Sedimentation, yeast strain Elements (Eaton) (selection Forster Kirchenstück, Bürklin-Wolf), Fermentation temperature: C Yeast contact until May, filtration directly from the yeast, bottling 4 weeks later Retail price: 9.50 Winemaker: Sascha Wolz Alcohol: 13 % TA: 6.4 g/l RS: 5.2 g/l

11 2014 Haardter Herrenletten Kalkmergel, Riesling Spätlese trocken, Staatsweingut mit Johannitergut, Pfalz

12 Fermentation on the skins Tool to manipulate wine stylistic: Different or unique wines Robust, multi-layered and complex with strong backbone storage and ageing potential Wine quality Better reflection of terroir

13 Comparison of skin and juice fermentation of Silvaner (N = 6 wines) mineral by mouth citrus 6 5 quince bitter 4 3 ripe apple / pear vegetativ by mouth tropical fruit fruity by mouth spicy cooked vegetable Source: Sauer, Mengler, Burkert hay flintstone waxy Mostgärung Fermentation juice Maischegärung Fermentation on the skins

14 Extraction of phenols and increase of bitterness by skin contact and skin fermentation of a Gewürztraminer Total phenols 800 mg/l 2010 Gewürztraminer bitter 8,0 Total phenols Bitter intensity 600 mg/l A 6,0 400 mg/l C BC 4,0 200 mg/l 2,0 0 mg/l Whole cluster pressing Quelle: 2011, Sokolowsky, Fischer, AiF 16006N, verändert Destemming + skin contact 36 h Fermentation on the skins 0,0

15 Impact of skin contact and skin fermentation in 2006 Silvaner from Franconia, Germany 14.0% 13.5% 13.0% Δ 1.7 % vol. Δ 1.9 % vol. 5h skin contact 12.5% 12.0% 11.5% skin fermentation complete 11.0% 10.5% 10.0% alcohol g/l potential alcohol g/l skin fermentation complete - wild yeast Source Sauer, Mengler, Burkert

16 2014 Challenge! Amphora K Silvaner Thüngersheimer Scharlachberg, Franconia Bayerische Landesanstalt für Weinbau und Gartenbau, Veitshöchheim Soil: red sandstone with shell limestone Harvest: hand-picked at 23.8 Brix Destemmed and crushed and filled into Kvevri Onset of fermentation after 14 days, complete after 1 week Topped and sealed for winter MLF during April Emptying by hand, no filtration, minimal SO 2 adjustment prior to reductive bottling Winemaker: Johannes Burkert Not commercially available Alc % RS: 0 g/l ph 3.8 TA: 5.1 g/l Total phenols 652 mg/l FSO 2 12 mg/l TSO 2 36 mg/l

17 Making of 2014 Challenge! Amphora K Silvaner trocken Thüngersheimer Scharlachberg, Franken Bayerische Landesanstalt für Weinbau und Gartenbau, Veitshöchheim

18 Making of 2014 Challenge! Amphora K Silvaner trocken Thüngersheimer Scharlachberg, Franken Bayerische Landesanstalt für Weinbau und Gartenbau, Veitshöchheim

19 Session: Innovations in cool climate wine styles Benefits of skin contact and fermentation on the skins for white wines Engela Kritzinger, Ulrich Fischer Franken, Silvaner fermented on the skins Pfalz, Riesling skin contact Institute for Viticulture and Oenology DLR Rheinpfalz, Neustadt, Germany