Aromatic Integration
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- Arleen Watson
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1
2 romatic Integration
3 Wine aromas light white Unstructured wine
4 Wine aromas light white IG RED Unstructured wine
5 Wine aromas light white IG RED Unstructured wine tannin/pigment oligomers Structured wine
6 Wine aromas light white Unstructured wine tannin/pigment oligomers Structured wine
7 Refining Structure
8 hocolate Making cocoa dark chocolate milk chocolate butterfat & oxygen milk protein & vanilla harsh bitter nasty hard bitter profound refined plush visceral
9 abernet Elevage raw abernet structured abernet mature abernet color & oxygen lees protein & sweet oak harsh bitter nasty hard bitter profound refined plush visceral
10 Tannin Terminology
11 green Tannin Nomenclature
12 Without Micro-Ox green dry
13 With Micro-Ox HRD green
14 With Micro-Ox HRD
15 With Micro-Ox HRD melted
16 With Micro-Ox HRD melted
17 Wood Pictures : Patrick VUHOT
18 Tannin Nomenclature HRD melted green Parching / numbing (oak) dry
19 Structural Elevage
20 and Related Elevage Techniques
21 Elevage Goals for Serious Reds uild and refine structure Stabilize color Enhance body & finesse ontrol sulfides romatic Integration Prevent color loss, Enhance longevity, Prevent dryness Refine mouthfeel, Eliminate fining alance reductive strength, Eliminate copper oak, rett viscerality
22 Fundamental Principles ontrolled O 2 => novel structures. Timing is crucial to the wine s capacity for O 2 uptake: Day 1: pre-ml color stabilization ( arrel doses) Month 3: post-so 2 structuring (1 10 arrel doses) Year 2: harmonization & refinement ( arrel doses). ctive color = safety net (prevents dryness)--avoid over-ripeness Narrow temperature window: o F. Not designed as a way to accelerate ageing!
23 ldehyde Harmonization? O 2 dose Three Phases of Reduction Management ML F uild reductive strength, arrel down SP 6 20 months stabilize color Phase I Phase II Phase III Quick clarification ompletion of alcoholic fermentation
24 Principal omponent nalysis for Micro-Ox Treated Wines Oxidation Off roma 3 1 Veg aroma Tannin-Green Tannin-Grit 2 T2 Tannin- Plushness T1 T3 Fruity T Trials: 1 entral Valley Merlot 2 Solano abernet 3 Napa Merlot 4 Rutherford abernet
25 Different phases during Micro-oxygenation Fermentation aromas Varietal aromas Oxydative aromas omlexity Drying Increase of tannins Softening uilding phase Refinement Over oxygenation
26 uilding locks of Red Wine Structure nthocyanin (color) ontains no vicinal diphenol (terminates polymer) Flavanol (tannin) ontains a vicinal diphenol (can oxidatively polymerize)
27 Non-oxidative direct polymerization 4 8
28 ompact structure of direct polymerization 4 8
29 ompact structure of direct polymerization
30 nthocyanin termination of direct polymerization
31 Interpretation of principle of oxydation of di-phenols Singleton, H 0H H 2 0 2
32 Example of polymerative regeneration (Singleton, 1986)
33 Example of polymerative regeneration (Singleton, 1986)
34 Simplified interpretation of oxydative polymerization O 2
35 Simplified interpretation of oxydative polymerization
36 Simplified interpretation of oxidative polymerization
37 Simplified interpretation of oxidative polymerization O 2
38 Simplified interpretation of oxydative polymerization
39 Simplified interpretation of oxydative polymerization
40 Simplified interpretation of oxydative polymerization
41 Simplified interpretation of oxydative polymerization
42 Simplified interpretation of oxydative polymerization
43 Simplified interpretation of oxydative polymerization
44 Simplified interpretation of oxydative polymerization
45 Simplified interpretation of oxydative polymerization
46 Simplified interpretation of oxydative polymerization
47 Simplified interpretation of oxydative polymerization
48 Simplified interpretation of oxydative polymerization
49 Simplified interpretation of oxydative polymerization
50 Simplified interpretation of oxydative polymerization
51 Simplified interpretation of oxydative polymerization
52 Simplified interpretation of oxydative polymerization
53 Simplified interpretation of oxydative polymerization
54 Simplified example of oxydative polymerization
55 Simplified example of oxydative polymerization Same constitutive monomers yet ompletely different behaviour
56 Lees Pictures : Patrick VUHOT
57 Influence of late batonnage on extraction of oak compounds ROMTI ONENTRTION STRINGENY % of LEES
58 Influence of early turbidity on finished wine characteristics NTHOYNIN DSORPTION & DEGRDTION DRYNESS % of LEES
59 Take Home Messages olor is the key to structure Optimum Ripeness (RO) o-extraction strategies, fermenter blends EVERY DEGREE of cellar temperature is critical
60
Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days
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