MICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA

Transcription

1 MICROBES MANAGEMENT IN WINEMAKING EGLANTINE CHAUFFOUR - ENARTIS USA

2 WEBINAR BASICS Presentation will proceed from beginning to the end without interruption by questions. During the presentation, the chat box adjacent to the presentation pane may be used for addressing any connectivity or audio issues. This webinar will be recorded and released to the public. All questions about work sensitive topics should be reserved for discussion elsewhere. The Q&A portion will be at the end of this webinar, please field your questions in the chat box on the left, and we will try to address as many of them as possible.

3 MAIN DEFECTS DUE TO UNCONTROLLED MICROBIAL DEVELOPMENT Visual Defects Acetic Acid Acetaldehyde Ethyl Acetate Sulfides Volatile phenols Isovaleric acid Diacetyl Mousiness Biogenic amines Stuck fermentation SO 2 binding molecules POLLS

4 SULFIDES H 2 S Threshold ~ 0.5 µg/l Origin: Yeast, Elemental Sulfur, Fermentation management When? During fermentation or lees ageing

5 H 2 S PRODUCTION BY YEAST PLASMATIC MEMBRANE SO 2 ph<4 ph 6 Glutamate NH 4 + HSO 3 - S 2- If lack of NH 4 + H 2 S accumulation Homocysteine Methionine Cysteine Henschke P.A. and V. Jiranek, Int. Symp. on Nitrogen in Grapes and wines, 1991,

6 YEAST ASSIMILABLE NITROGEN Inorganic: ammonia Organic : Amino acids

7 PREVENTION / TREATMENTS Prevention Juice fining Fermentation management Low H 2 S producer yeast Limit reductive lees ageing Treatments Aeration? Cu fining Tannin addition Carbon fining SO 2, AA, Cu Send us a sample for Copper fining trial!

8 BRETT TAINTS Volatile phenols Thresholds: 4-EP (medicinal) ~ 0.6 mg/l, 4-EG (smoky) ~ 0.1 mg/l Isovaleric acid Threshold ~ 1 mg/l

9 LACTOBACILLUS FOCUS Mousiness = ACTPY, ETPY, ACPY 2-acetyltetrahydropyridine (ACTPY), 2-ethyltetrahydropyridine (ETPY) and 2- acetylpyrroline (ACPY) Origin: Mostly Lactobacillus How? In the presence of Lysine and ethanol Biogenic amines = Cadaverine, Putrescine, Histamine, Origin: Mostly Lactobacillus How? Enzymatic decarboxylation of amino acids such as Lysine, Ornitine, Histidine,

10 TREATMENTS TO FIX WINE FAULTS % reduction of 4EP, 4EG / CT SO 2 Blending Fining RO Enzyme (β-glucanase) Reduction of volatile phenols with fining % 4-EP % 4-EG 0 FENOL FREE 20 g/hl STAB MICRO 20 g/hl

11 KNOW YOUR MICROBES LACTIC ACID BACTERIA (Lactobacillus, Pediococcus, Oenococcus) VA, Acetic acid, Volatile phenols, Diacetyl, Mousiness, Ropiness, Biogenic amines, Visual defects, Sulfides ACETIC ACID BACTERIA (Acetobacter, Gluconobacter) VA, Acetic acid, ethyl acetate BRETTANOMYCES SPP. VA, Volatile phenols, Isovaleric acid OTHER NON-SACCHAROMYCES VA, Acetic acid, Aldehydes, Ethyl acetate

12 SPOILAGE MICROBES WHEN? Harvest Fermentation Malolactic Fermentation Barrel ageing Bottling

13 DETECTION: THE KEY OF PREVENTION Sampling!

14 HOW TO DETECT MICROBES? Detection of microbes = PREVENTION Microscope observation Plating PCR Panel POLLS Detection of spoilage = REACTION VA, FSO 2, 4EP, 4EG, tasting

15 PROS AND CONS PROS Fast Easy Low cost Examine vitality Specific groups Low cost Highly specific Sensitive Accurate Detect DNA Detect VNC Rapid CONS Not specific Requires lots of cells Live/Dead differentiation Overgrowth of fungi = false results ~ 7 days Not specific VNC cells not detected Might detect dead cells Cost

16 THE PROPER USE OF ANTIMICROBIAL

17 ANTIMICROBIAL AVAILABLE IN WINEMAKING Molecular SO 2 > ppm INHIBITING DMDC (Velcorin) ONLY YEAST Lysosyme : Enartis Zym Lyso ONLY LACTIC ACID BACTERIA Chitosan: Enartis Stab Micro/Enartis Stab Micro M WIDE ANTIMICROBIAL SPECTRUM POLLS

18 MOLECULAR SO 2

19 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-activated chitosan, higher charge, higher contact surface, higher efficiency Treatment procedure: -Prepare solution in water -Add to wine/juice -Keep in suspension for at least 30 mins -Allow to settle 4-5 days -Rack off lees TTB:

20 ENARTIS STAB MICRO (M) STABMICRO BRETT

21 ENARTIS STAB MICRO M JUICE STAGES

22 ENARTIS STAB MICRO WINE AGEING

23 APPLICATION OF STAB MICRO (M) Prevent spoilage microorganisms 2-3 g/hl every racking Remove spoilage microorganisms g/hl Prevent VA during cold soak 5-15 g/hl Control VA during grape transport Promote clean and safe fermentation Improve native fermentation take off Control MLF 5-10 g/hl Alternative to SO 2 for antimicrobial control Vegan and allergenfree alternative to lysozyme

24 WHEN TO USE WHICH ANTIMICROBIAL? ph, SO2, T Enartis Zym Lyso Enartis Stab Micro M Harvest Crush x x x Fermentation x x Enartis Stab Micro Filtration Malolactic Fermentation x x x Barrel Aging x x x x Bottling x x x x

25 SOME TIPS FOR PREVENTION Good cellar hygiene Monitor critical parameters through entire winemaking process (VA, FSO 2, microscan) Early detection = prevention = analysis Use Antimicrobial up front Fermentation Management (yeast needs) Manage ph Manage DO 2 Check/Taste the lees before lees ageing

26 Reach Enartis team: (707) Website: Promo code: MICROWEB10 THANK YOU FOR YOUR ATTENTION