Research in the glass DEGUSTAZIONE VINI

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2 Research in the glass DEGUSTAZIONE VINI

3 TASTING DLR NEUSTADT: 2015 PINOT BLANC ICV D47 SEQUENTIAL INOCULATION

4 DLR NEUSTADT: 2015 PINOT BLANC 12,5 % ALCOHOL PH 3,2 COMPLEX STYLE YEAST: Lalvin ICV D47 YSEO (25 g/hl) Rehydration with Goferm Protect Evolution (30 g/hl) Optimum White : 20 g/hl at beginning of AF Fermaid Blanc: 30 g/hl at 1/3 of AF MLF: SEQUENTIAL INOCULATION Bacteria nutrient: Opti ML BLANC at 20 g/hl 24 h before wine ALB inoculation MODALITIES 3 different wine LAB strains FRUITY STYLE YEAST: Uvaferm Excence (25 g/hl) Rehydration with Goferm Protect Evolution (30 g/hl) Optimum White : 20 g/hl at beginning of AF Fermaid Blanc: 30 g/hl at 1/3 of AF MLF: CO-INOCULION ( 24 hrs after yeast) Bacteria nutrient: Opti ML BLANC at 20 g/hl after the end of AF MODALITIES 3 different wine LAB strains

5 4 3.5 Inoc 2015 Pinot Blanc - Germany Lalvin ICV D47 YSEO SEQ. INOCULATION Kinetics of malic acid degradation 3 Malic acid (g/l) /3 9/13 9/23 10/3 10/13 10/23 11/2 11/12 11/ PN4 Omega VP41 Control - no MLF Pinot Blanc - Germany Uvaferm EXENCE YSEO CO-INOCULATION Malic acid (g/l) PN4 Omega VP41 Control No MLF 0 9/3 9/13 9/23 10/3 10/13 10/23 11/2 11/12 11/22

6 DLR NEUSTADT: 2015 PINOT BLANC 12,5 % ALCOHOL PH 3, DIACETYLE 2015 Pinot Blanc End of ML with different wine LAB and different timing of inoculation 2 different yeast strains SEQ. INOCULATION CO-INOCULATION Daicetyl (mg/l) ICV D47 seq. PN 4 ICV D47 seq. OMEGA ICV D47 seq. VP41 ICV D47 Control no MLF EXence coinoc PN4 EXence coinoc OMEGA EXence coinoc VP41 Exence Control no MLF

7 TASTING DLR NEUSTADT: 2015 PINOT BLANC ICV D47 SEQUENTIAL INOCULATION

8 DLR NEUSTADT: 2015 PINOT BLANC 12,5 % ALCOHOL PH 3, DLR NEUSTADT: 2015 PINOT BLANC ICV D47 SEQUENTIAL INOCULATION CONTROL NO MLF

9 PLEASE EMPTY THE GLASS

10 TASTING 2 Tasting : cabernet sauvignon 2015 Gaillac FRANCE Selected Wine Bacteria (SWB) impact sequential inoculation A B C D E

11 Tasting : Cabernet Sauvignon 2015 Gaillac FRANCE Selected Wine Bacteria (SWB) strain comparison sequential inoculation

12 Tasting : cabernet sauvignon 2015 Gaillac FRANCE Selected Wine Bacteria (SWB) strain comparison sequential inoculation Must analyzes Potential alcohol [% Vol] Sugar [g/l] Total acidity [g/l H2SO4] ph Free SO2 [mg/l] Total SO2 [mg/l] Initial malic acid [g/l] VA [g/l] Alpha amino nitrogen [mg/l] Ammoni acal nitrogen [mg/l] YAN [mg/l] 01-oct 13, ,7 3, ,09 0,0 58,0 18,6 76,6 AF with Lalvin ICV D254 + Goferm Protect Nutrition : 40g/hL Fermaid O + DAP 25g/hL 3g/hL SO2 on grapes

13 Tasting : Cabernet Sauvignon 2015 Gaillac FRANCE Selected Wine Bacteria (SWB) strain comparison sequential inoculation Wine analysis before MLF Date TA [g/l H2SO4] ph Malic acid [g/l] Glucose/F ructose [g/l] VA [g/l] Lactic acid [g/l] Alcohol [% Vol] IPT Anthocyane s [mg/l] 20-oct. 4,5 3,39 1,5 0,3 0,39 0,2 14, TA [g/l H2SO4] ph Free SO2 [mg/l] Total SO2 [mg/l] Wine analysis after MLF Malic acid [g/l] Glucose/ Fructose [g/l] VA[g/l] Lactic acid [g/l] IPT Anthocyane s [mg/l] Color intensit y VP41 3,5 3, ,1 0,1 0,50 1, ,5 0,49 PN4 3,5 3, ,1 0,1 0,53 1, ,7 0,51 OMEGA 3,5 3, ,1 0,1 0,47 1, ,9 0,48 ALPHA 3,4 3, ,1 0,1 0,52 1, ,6 0,50 LAB ,5 3, ,1 0,1 0,52 1, ,4 0,48 0,04 0,01 0,49 4,27 0,02 0,01 0,03 0,03 2,43 15,21 0,78 0,01 Hue

14 Tasting : Cabernet Sauvignon 2015 Gaillac FRANCE Selected Wine Bacteria (SWB) strain comparison sequential inoculation Malic acid g/l ACIDE LACTIQUE g/l VP41 PN4 OMEGA ALPHA LAB 5000 VP41 PN4 OMEGA ALPHA LAB 5000 ACIDITE VOLATILE g/l H2SO VP41 PN4 OMEGA ALPHA LAB 5000

15 TASTING 2 Cabernet sauvignon 2015 Gaillac FRANCE Selected Wine Bacteria (SWB) impact sequential inoculation A B C D

16 TASTING 2 Cabernet sauvignon 2015 Gaillac FRANCE Selected Wine Bacteria (SWB) impact sequential inoculation A B C D VP41 Elios 1 ALPHA PN4

17 PLEASE EMPTY THE GLASS

18 TASTING 3 Cabernet Sauvignon CSU - Australia LALVIN CLOS

19 Cabernet Sauvignon, CSU, Australie 2016 TAV (%vol) AT (g/l) YAN (mg/l) ph 13,8 5, ,6

20 Cabernet Sauvignon, CSU, Australie 2016 Fresh Fruit Experimental Factor 1 Traditional Structure 1 Experimental Factor 2 Traditional Complex fruit Experimental Factor 3 Traditional Mouthfeel Experimental factor 4 Alcoholic Pre-fermentation Alcoholic Pre-fermentation Alcoholic Pre-fermentation Alcoholic Pre-fermentation Fermentation Tannin Addition 100ppm of FT Rouge at the crusher Enzyme 1-3G/100 kg Lallzyme EXV Alcoholic Fermentation (20-26⁰) Rehydrate yeast in GoFerm Protect Evolution 30g/hL Yeast 25g/hL Lalvin CLOS Nutrient Fermaid AT or O to achieve target YAN Malolactic Fermentation (16-19⁰C) LAB co-inoculation with O-MEGA Rehydrate 2.5hL sachet, split between two duplicates Fermentation Tannin Addition 100ppm of FT Rouge at the crusher Enzyme 1-3G/100 kg Lallzyme EXV Alcoholic Fermentation (20-26⁰) Rehydrate yeast in GoFerm Protect Evolution 30g/hL Yeast 25g/hL Lalvin CLOS Nutrient Fermaid AT or O to achieve target YAN Malolactic Fermentation (20-26⁰) LAB Co-inoculation with ML- PRIME Rehydrate 2.5hL sachet, split between two duplicates Fermentation Tannin Addition 100ppm of FT Rouge at the crusher Enzyme 1-3G/100 kg Lallzyme EXV Alcoholic Fermentation (20-26⁰) Rehydrate yeast in GoFerm Protect Evolution 30g/hL Yeast 25g/hL Lalvin CLOS Nutrient Fermaid AT or O to achieve target YAN Malolactic Fermentation (16-19⁰) Sequential Inoculation with ALPHA Rehydrate 2.5hL sachet, split between two duplicates Fermentation Tannin Addition 100ppm of FT Rouge at the crusher Enzyme 1-3G/100 kg Lallzyme EXV Alcoholic Fermentation (20-26⁰) Rehydrate yeast in GoFerm Protect Evolution 30g/hL Yeast 25g/hL Lalvin CLOS Nutrient Fermaid AT or O to achieve target YAN Malolactic Fermentation (16-19⁰) Sequential Inoculation with PN4 Rehydrate 2.5hL sachet, split between two duplicates Bacteria nutrition with 20g/hL ML RED-BOOST added at the end of AF, when MLF has not started already during AF Bacteria nutrition with 20g/hL ML-RED-BOOST added at the end of AF, when MLF has not started already during AF Bacteria nutrition using 20g/hL ML RED-BOOST 24 h prior to ML bacteria inoculation Bacteria nutrition using 20g/hL ML RED-BOOST 24 h prior to ML bacteria inoculation

21 ML PRIME Pilot trials Australia example Cabernet Sauvignon Charles Stuart University (CSU) LL CS L-Malic Acid Kinetics 2.50 L-Malic Acid (g/l) CO - OMEGA T1 R1 CO - OMEGA T1 R2 CO - ML PRIME T2 R1 CO - ML PRIME T2 R2 2/3 AF - ML PRIME T3 R1 30g/L RS - ML PRIME T4 R1 SEQ - ALPHA T5 R1 SEQ - ALPHA T5 R2 SEQ - PN4 T6 R1 SEQ - PN4 T6 R Mar 9-Mar 10-Mar 11-Mar 12-Mar 13-Mar 14-Mar 15-Mar 16-Mar 17-Mar 18-Mar 19-Mar 20-Mar 21-Mar 22-Mar 23-Mar 24-Mar 25-Mar 26-Mar 27-Mar 28-Mar 29-Mar 30-Mar 31-Mar 1-Apr 2-Apr 3-Apr 4-Apr 5-Apr 6-Apr 7-Apr 8-Apr 9-Apr 10-Apr 11-Apr 12-Apr Time (days)

22 2016 Cabernet Sauvignon Experiment Wine analyses

23 TASTING 3 Cabernet Sauvignon CSU - Australia Lalvin CLOS 4 wine LAB strains Different timing of inoculation

24 TASTING 3 Cabernet Sauvignon CSU - Australia CO-INOCULATION CO-INOCULATION SEQ. INOCULATION SEQ. INOCULATION

25 PLEASE EMPTY THE GLASS

26 TASTING 4 Winery trial 2016 Sauvignon Blanc 1 2 WINERY TRIAL Longevity

27 TASTING 4 Winery trial 2016 Sauvignon Blanc 1 2 WINERY TRIAL Longevity

28 TASTING 4 Winery trial 2016 Sauvignon Blanc 1 2 Control PURELEES Longevity

29 THANK YOU FOR YOUR ATTENTION!