NomaSense PolyScan. Analysisof oxidizable compounds in grapes and wines

Transcription

1 NomaSense PolyScan Analysisof oxidizable compounds in grapes and wines

2 Oxidizablecompounds GSH SO 2 Reaction with volatile sulfur compounds Reaction with amino acids Loss of varietal thiols Modulation of reduction offodors Measure of phenolicsmainly Reaction with other phenols Directly implicated in wine oxidation reactions Quinone Modulation of astringency, bitterness, etc

3 A new approach Oxidation potential (mv) Ascorbic acid Epicatechin Quercetin Gallic acid Catechin Caftaric acid Caffeic acid Malvidin Coumaricand fumaric acids Application of a potential allows oxidation of different species at the electrode The resulting electron flow is measured I/nA E/mV Electrochemical fingerprint Different compounds are oxidized according to their oxidation potential

4 The electrodes Specific for wine oxidizable compounds No cleaning or conditioning required No calibration required No need for sample preparation (eg centrifugation or dilution) 4

5 How does it work 2 15 Potentiometer creates a difference of potential Sample deposition on the electrode na mv Polyphenols get oxidized File transfer to NomaScan interface Current curves are recorded Indices are calculated 5

6 EasyOx: integration of selected voltametricparameters corresponding to easily oxidizable compounds The indexes PhenOx: correlation of voltametric parameters with Folin-Ciocalteu index TannOx: correlation of voltametric parameters with tannins measured by methyl cellulose precipitation 6

7 On grapes Applications Parcel characterization and allocation to wine segments Grape phenolic assessment On musts and wines Selection of press fractions Must controlled oxidation Monitoring of maceration Fining 7

8 Management of oxidizablefraction Evaluate phenolic profiles of grape at harvest Mapping parcels with similar profile to facilitate harvest organization and must treatment Anticipate winemaking process : High level of EasyOx& Phenox higher risk of oxidation need to decrease EasyOxlevel during prefermentativephases (fining, oxygenation) Low level of EasyOx&Phenox grape potential has to be preserved high protection against oxygen is recommended Monitor efficiency of the chosen process (fining, oxygenation, inerting) 8

9 Grapeprofile & processanticipation EasyOx units EasyOx Plot 1 has to be separated from others Parcel 1 Parcel 2 Parcel 3 Parcel 4 Polyphenol content of plot 1 has to be decreased mg/l eq gallic acid PhenOx Parcel 1 Parcel 2 Parcel 3 Parcel 4 Similar polyphenol profile (plot 2, 3, 4) can be grouped 4 plots at harvest: Chardonnay (Burgundy) 9

10 Separationof pressfractions Easyox Easyox Grenache noir Cinsault Optimal separation Free run juice + 1 st press eme bar,2 bar,8 bar 1,2 bar 1,2 bar cycle Free run juice + 1 st press Press juices Optimal separation bar,2 bar,8 bar 1,2 bar 1,2 bar 2 bar 2,4 bar Press juices Using EasyOxto separate press fraction Identifying when EasyOx content increase while pressing Separating high EasyOxpress juices from free run and 1 st press Grenache noir press juice must be separated at 1.2 bar Separation at 1.2 bar on Cinsaultwould waste good quality juices Blending juice with similar EasyOx profile content together

11 Must oxygenation Ex 1 : Comparison of 2 white musts treatment, Melon de Bourgogne (trials with IFV) EasyOx entering in settling tank after settling inerted must oxigenated must in settling tank (3 mg/l) Checking oxygenation / inerting efficiency 43% of EasyOx eliminated by oxygenation EasyOx Ex 2 : Oxygen effect differs upon must reactivity Riesling Control Temoin 1ere 1st sat O 2eme sat3eme sat 2 2nd O 2 3rd O 2 saturation 8 mg/l 16 saturation mg/l 24 saturation mg/l mg/l of O 2 added EasyOx Chardonnay Temoin Control 1ere 8 sat 2eme sat 3eme sat 1st O 2 2nd O 2 3rd O 2 saturation mg/l 16 saturation mg/l 24 saturation mg/l mg/l of O 2 added Following efficiency of the oxygenation along the treatment Stop when aim is reached. 11

12 How to use itfor optimizingfining PhenOx Ex 1 : Determine the optimal product dose to fine juice No effectof higherdose for A, C and D finingagent Higherdose increasesfiningagent B efficiency Must or winequalitycanbe impacted if too much product is used Optimizing winemaking cost 12

13 Choosingthe mostadaptedfiningadditive Ex : Determining type of phenolics that are eliminated Easyox/1 5 4,5 4 3,5 3 2,5 2 1,5-2% -27% -14% Phenox/ % -18% -1% 1 2,5 1 control fining 1 fining 2 fining 3 control fining 1 fining 2 fining 3 Fining agent 1 doesn t decrease polyphenol level Fining agent 2 decreases EasyOx and PhenOx levels Fining agent 3 mainly decreases EasyOxlevel 13

14 Management of phenolicextraction Polyphenol extraction monitoring EasyOx and PhenOxvalues increase Monitoring phenolic content allows : Determining if extraction is finished or not during traditional skin contact or thermovinification optimizing tank rotation Optimization of fining as for white and rosé wines 14

15 Monitoring maceration Ex: Monitoring EasyOx and Phenox during a traditionnal skin contact ACN and TANconcentration End of extraction: juicerunto empty the tank Easyox and Phenox Determining end of extraction highest polyphenolic content is reached Optimizing decision to run juices tank optimization Assessing polyphenol level and tannin/ anthocyanin ratio? ACN (mg/l) TAN (mg/l) Easyox Phenox EasyOx anthocyanins extraction PhenOx tannins extraction time (days)

16 EasyOxand Phenoxusualvalues PhenOx Red White Rosé Median st decile a th decile b Considered measures number EasyOx Red White Rosé Median st decile a th decile b Considered measures number Values come from all data observed during 215 vintage Still possible to find higher or lower value in certain cases Updated values will come with coming vintages and experiments Min/Max values depending on process type will also be detailed a 9% of observed values are above the 1 st decile value b 9% of observed values are below the 9 th decile value 16

17 Value proposition Context Proposed scenario Benefits Documenting grape quality to sell at premium price Grapegrower owning 1 ha yielding 1 tons/ha 1 /year for a premium extra price of 1 cents/kg Allocating grapes to specific wine segments Selectinggrapes for a new label to be sold at higher price Up to 1 of additional revenues for 2 tons of grapes Economies in the use of winemaking additives Optimizingthe use of fining agents based on measurement of easily oxidizable phenolics 1 8 of saving for 2 hlof must treated with a fining agent costing 6 /kg 17

18 Contact Us for your Customized Solution: 18

19 19