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1 Christian Butzke & Jill Blume enology.butzke.com

2 Chemistry Sensory Causes Prevention-Management-Removal

3 Reduction Oxidation Volatile Acidity Nailpolish Brettanomyces Buttery Sorbate Geranium Lady Bug Cork Taint

4 CHARACTER Reduction Oxidation Volatile Acidity Nailpolish Brettanomyces Buttery Sorbate Geranium Lady Bug Cork Taint IMPACT CHEMICAL Hydrogen Sulfide et al. Acetaldehyde Acetic Acid Ethyl Acetate 4-Ethyl-Phenol et al. Diacetyl Sorbic acid 2-Ethoxyhexa-3,5-Diene Isopropyl-Methoxypyrazine 2,4,6-Trichloroanisole

5 Sulfur in Wine Reduced Oxidized electron-rich neutral electron-poor H 2 S hydrogen sulfide S 2- sulfides S elemental sulfur SO 2 sulfur dioxide HSO 3 - bisulfite SO 4 2- sulfate

6 Reduction 3x Sulfides Chemistry: Hydrogen Sulfide H 2 S Mercaptans Disulfides

7 Reduction Sulfides In Wine Sulfide Odor Descriptors μg/l

8 Reduction Hydrogen Sulfide H H S Boiling Point: -51 F State: it s a gas!

9 Reduction Mercaptans H 2 S + Alcohol = Mercaptan H 5 C 2 -SH

10 Reduction Disulfides Mercaptan Chemistry: + Mercaptan = Disulfide H 5 C 2 -S-S- C 2 H 5

11 Reduction Sulfides Sensory: Sensory Threshold H 2 S Mercaptans Disulfides 1 µg/l 1 µg/l 30 µg/l

12 Reduction Sulfides Causes Juice nitrogen imbalances Fungicide (sulfur) residues Excess sulfate Remedies Prevention! Aeration Copper Sulfate

13 Aeration/Splashing H 2 S + Air Mercaptans + Air = Disulfides = bad idea! Why? In Barrel: Disulfides In Bottle: Disulfides => Mercaptans Sensory Threshold 30 µg/l 1 µg/l

14 H 2 S Prevention Assess juice nitrogen status Add juice nutrients selectively Lower elemental sulfur residues Reduce solids in whites Add SO 2 at crush Inoculate early/reduce inoculum Use low H 2 S-producing yeast strains Lower fermentation temperature Aerate fermenting must

15 H 2 S Prevention After fermentation Rack off lees immediately if smelly Don t aerate wine with mercaptans Test bulk wine for disulfides Removal Add copper sulfate solution (Bench test!)

16 Oxidation Chemistry Acetaldehyde Sensory Sherry, nutty, bruised apple Sensory threshold: 100 mg/l

17 Oxidation Acetaldehyde Causes Yeast fermentation by-product Oxidation of ethanol (alcohol) via oxidized phenolics Prevention/Removal Proper free SO 2 Air exclusion: aging/bottling/storage

18 Volatile Acidity V.A. Chemistry Chemistry: Acetic acid Sensory Vinegar odor Spoilage threshold: 700 mg/l Legal limits: 1,400/1,200 mg/l (27 CFR Part 4 Subpart C 4.21 a iv)

19 Prevention/Removal Clean fruit, SO 2 at crush, sanitation Avoid yeast stress Minimize fruit flies Reverse osmosis + ion exchange Volatile Acidity V.A. Causes Yeast fermentation by-product Lactic acid bacteria Acetic acid bacteria

20 Nailpolish Chemistry Alcohol + V.A. = Ethyl acetate Sensory Nailpolish/remover odor Spoilage threshold: 150 mg/l vs. Acetic acid: 700 mg/l

21 Causes: Sources: Nailpolish Ethyl acetate Yeast fermentation by-product Lactic acid bacteria Acetic acid bacteria Prevention/Removal: Prevention/Removal: Clean fruit, SO 2 at crush, sanitation Avoid yeast stress CANNOT be fully removed

22 Jock strap Brettanomyces Band aid Sweaty saddle Horse blanket Wet dog

23 Brettanomyces Chemistry: Impact compound: 4-Ethylphenol Sensory: Medicinal, band aid Threshold: 440 µg/l

24 Warm temperature (>50F) High ph => low molecular SO 2 Low alcohol En-wine-ronment: Brettanomyces Yeast Residual Sugars (pentoses) Alcohol Vitamin Thiamin => low free SO 2 Amino acids (including proline) Oxygen (air)

25 Causes: Sources: Brettanomyces 4-Ethylphenol Brettanomyces yeast + Grape/Oak components Prevention/Removal: Proper Prevention: free SO 2 based on wine ph Sanitation, monitoring of 4-Ethylphenol Barrel maintenance Sterile filtration Reverse Osmosis?

26 Brettanomyces Wet Dog Odor

27 Brettanomyces Volatile Phenols GRAPE Phenolic Acids Brett decarboxylase GRAPE Vinylphenols Brett reductase 4-Ethylphenol 4-Ethylguaiacol 4-Vinylphenol 4-Vinylguaiacol 2-Phenylethanol HO CH 2 OH OH O O H + T Vanillin Tyrosol Ethylcinnamate GRAPE Glycosides OH Benzaldehyde

28 Brettanomyces Barrel maintenance

29 Buttery Chemistry Chemistry: Diacetyl Sensory: Sensory Buttery, nutty, movie popcorn Desirable in certain wine styles Funk threshold: 5 mg/l

30 Buttery Diacetyl Causes: Malolactic bacteria (mainly) Prevention/Removal: Suppress malolactic fermentation w/so 2 Use different malolactic strain Wait after ML has finished before SO 2

31 Geranium Chemistry: 2-Ethoxy-hexa-3,5-diene Sensory: Geranium leaves Threshold: 100 ng/l

32 Sorbate/Sorbic Acid Yeast growth inhibitor: Legal limit: Sensory threshold: 200 mg/l 300 mg/l 135 mg/l Some yeasts are resistant NO effect against bacteria Added as potassium salt (sorbate) (=> watch cold stability)

33 Geranium Cause Sorbic acid + Malolactic bacteria Prevention Avoid sorbate as preservative Use sorbate only with proper SO 2 Add no earlier than day before bottling Always bubble test/sterile filter NO removal option from wine

34 Lady Bug

35 Multicolored Asian Lady Beetle

36 Lady Bug Chemistry: (Isopropyl)-Methoxypyrazine Sensory: Asparagus, bell pepper, earthy, herbaceous, peanut Threshold: ng/l

37 Methoxypyrazine Sources: Cause: MALB haemolymph Lady Bug Prevention/Removal: Prevention: Remove beetles before crushing, pressing, fermenting NO removal option from wine

38 Cork Taint Chemistry: Chemistry: OCH 3 Cl 2,4,6-TriChloroAnisole Cl Sensory: Sensory: Musty, moldy, earthy Threshold: < 5 ng/l Cl

39 Cork Taint TCA

40 Cork Taint TCA Chlorination Methylation Lignin Phenol Chlorophenol Chloroanisole Methylation Lignin Phenol Anisole Chloroanisole Penta/Tetra-Chlorophenol Chlorination Methylation Chloroanisole

41 Winery Barrel room Warehouse Tasting room Restrooms Everywhere else TCA

42 Reduction Oxidation Volatile Acidity Nailpolish Brettanomyces Buttery Sorbate Geranium Lady Bug Cork Taint

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